高酯柑橘果胶-大豆分离蛋白复合 凝胶制备及质构性质研究  

Preparation and Texture Properties of High Ester Citrus Pectin-Soybean Protein Isolate Composite Gel

作　　者：张慧敏 许馨予 贾斌 王坤 李丹[1,2] 左锋 Zhang Huimin;Xu Xinyu;Jia Bin;Wang Kun;Li Dan;Zuo Feng(School of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163119;National Coarse Grain Engineering Technology Research Center,Heilongjiang Bayi Agricultural University,Daqing 163119;Engineering Research Center of Grain By-products Processing and Utilization,Ministry of Education,Daqing 163119)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163119 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,大庆163119 [3]粮食副产物加工与利用教育部工程研究中心,大庆163119

出　　处：《中国粮油学报》2023年第8期163-168,共6页Journal of the Chinese Cereals and Oils Association

基　　金：多豆源特色豆制品品质调控关键技术研究与产业化应用项目(GA21B011);引进人才启动计划项目(XDB-2017-13)。

摘　　要：以大豆分离蛋白(SPI)和高酯柑橘果胶(CP)为主要原料制备复合凝胶并对其质构特性进行了研究。对复合物稳定性研究发现:当SPI-CP体积比1∶1时体系稳定性最好,此时复合物体系的浊度为(0.258±0.010)、平均粒径为(106±4)nm、电位为(39.6±0.5)mV。在单因素的基础上,采用响应面法优化凝胶质构特性发现:当复合物体系的pH为2.51、蔗糖质量分数为23.76%、SPI-CP复合物质量浓度为0.05 g/mL,形成凝胶的硬度为6.58 N,是最佳形成凝胶条件,可以提高SPI-CP复合凝胶溶液的稳定性,改善复合凝胶质构特性。In this paper,composite gels was prepared with soy protein isolate(SPI)and high-ester citrus pectin(CP)as the main raw materials,and its texture properties were studied.The study on the stability of the complex revealed that the system had the best stability when the SPI-CP complex ratio was 1∶1,the turbidity of the complex system was(0.258±0.010),the average particle size was(106±4)nm,and the potential was(39.6±0.5)mV.On the basis of single factor,response surface methodology was used to optimize the gel texture properties.It was found that when the pH of the complex system was 2.51,the concentration of sucrose was 23.76%,and the concentration of SPI-CP complex was 0.05 g/mL,the hardness of the gel formed under this condition was 6.58 N,the best gel formation condition.It can improve the stability of SPI-CP composite gel solution and improve the texture characteristics of composite gel.

关 键 词：果胶 大豆分离蛋白 复合物 质构 凝胶 

分 类 号：TS201.1[轻工技术与工程—食品科学]