pH值对苹果果胶-多酚复配物体系流变性和凝胶性的影响  

Effect of pH on Rheological Properties and Gelatability of Apple Pectin-polyphenol Complex

作　　者：姜涵骞 王撼辰 王海龙 胡金保 李绍振 刘凤松 李丽[1] 李斌[1] JIANG Han-qian;WANG Han-chen;WANG Hai-long;HU Jin-bao;LI Shao-zhen;LIU Feng-song;LI Li;LI Bin(College of Food Science,Shenyang Agricultural University,Shenyang 110000,China;Shanghai Benyou Machinery Co.,Ltd,Shanghai 200000,China;Beijing Huiyuan Juice Beverage Co.,Ltd,Beijing 100000,China;Infinitus(Yingkou)Co.,Ltd,Yingkou 115000,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110000 [2]上海本优机械有限公司,上海200000 [3]北京汇源果汁饮料有限公司,北京100000 [4]无限极(营口)有限公司,辽宁营口115000

出　　处：《中国果菜》2022年第4期34-38,共5页China Fruit & Vegetable

基　　金：国家重点研发计划课题(2016YFD0400203)。

摘　　要：苹果果胶、苹果多酚是苹果中的重要成分,以二者为主要原料组成复配物体系,考察pH值对复配物体系流变性和凝胶性的影响。结果表明,pH<3.6时,复配物体系的凝胶强度随pH的增加而加强,凝胶生成变快,凝胶结构稳定性逐步变好,pH为3.6时,凝胶强度最高;当pH>3.6时,复配物体系的凝胶强度随pH值的增加而降低,凝胶的生成逐渐减慢,结构稳定性也开始变差。因此,pH值对于苹果果胶-多酚及其复配物体系的流变性能和凝胶性均具有重要影响,pH值为3.6时,以苹果果胶-多酚复配物体系为主要原料的食品的流变性和凝胶性均最佳。Apple pectin and apple polyphenols were important components in apples. The two compounds were used as the main raw materials to compose the complex system, the effect of pH value on the rheological properties and gelation of the complex system was investigated. The results showed that when pH<3.6, the gel strength of the complex system increased with the increase of pH, the gel formation became faster, and the gel structure stability gradually improved. The gel strength was the highest when pH=3.6. When pH>3.6, the gel strength of the complex system decreased with the increase of pH, the formation of gel slowed down gradually, and the structural stability deteriorated. Therefore, pH value had an important influence on the rheological properties and gel properties of apple pectin-polyphenol and its complex system, when pH=3.6, the rheological properties and gelatability of the food with apple pectin-polyphenol complex system as the main raw material were the best.

关 键 词：苹果果胶 苹果多酚 PH值 流变性 凝胶性 

分 类 号：TS201.7[轻工技术与工程—食品科学]