pH对罗望子胶和κ-卡拉胶复配凝胶特性的影响  

Effects of Different pH on the Gel Properties of Tamarind Gum and Kappa Carrageenan

作　　者：李婷 王玉丽 范玉文 聂珂楠 院佩佩 吴正奇 LI Ting;WANG Yuli;FAN Yuwen;NIE Kenan;YUAN Peipei;WU Zhengqi(School of Bioengineering and Food,Hubei University of Technology,Wuhan 430068)

机构地区：[1]湖北工业大学生物工程与食品学院,武汉430068

出　　处：《食品工业》2023年第1期115-119,共5页The Food Industry

摘　　要：研究了罗望子胶(Tamarind Seed Polysaccharide,TSP)与κ-卡拉胶(Kappa carrageenan,KC)复配热诱导凝胶在不同p H(2.0,4.0,6.0,8.0和10.0)下凝胶的性质,对凝胶的形态、流变、水化性能、微观结构和热稳定性等进行了评价。结果表明:在pH 4~10范围内,TSP与KC复配可以形成具有良好性质的凝胶,并且拥有较为有序的网状结构;TSP/KC复配凝胶各项性能良好,能适应于比较广泛的pH范围,在pH 6条件下最佳;但pH 2时,复合凝胶的结构遭到破坏,凝胶性差,黏度低。在水化性能方面,在pH 4~10下,持水性较好,且均无显著性差异(P>0.05),pH 2时,持水性则较弱。The properties of thermally induced gels of tamarind seed polysaccharide(TSP)and kappa carrageenan(KC)at different pH(2.0,4.0,6.0,8.0 and 10.0)were investigated.The morphology,rheology,hydration properties,microstructure and thermal stability of the gels were evaluated.The results showed that in the range of pH 4-10,the compound of TSP and KC could form a gel with good properties and had a relatively ordered network structure;The TSP/KC compound gel had good properties and could adapt to a relatively wide pH range,and the best condition was pH 6;But at pH 2,the structure of the composite gel was destroyed,the gel property was poor,and the viscosity was low.In terms of hydration performance,at pH 4-10,the water holding capacity was better,and there was no significant difference(P>0.05),while at pH 2,the water holding capacity was weak.

关 键 词：罗望子胶 Κ-卡拉胶 凝胶特性 PH 

分 类 号：TS201.7[轻工技术与工程—食品科学]