糖分子聚合度和种类对低酯酰胺果胶凝胶性能的影响  

Effect of Saccharide Type and Degree of Polymerization on the Characteristics of Low Methoxyl Amide Pectin(LMAP)Gels

作　　者：赵玮 毕金峰[1] 马有川 易建勇[1] ZHAO Wei;BI Jinfeng;MA Youchuan;YI Jianyong(Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2025年第1期61-71,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”国家重点研发计划重点专项(2022YFD1600700,2022YFD1600704);贵州省科技计划项目(黔科合中引地(2024)025)。

摘　　要：果胶凝胶广泛应用于食品中,而许多凝胶食品均含有糖。前期研究表明,糖分子的聚合度和种类对果胶凝胶性能有显著影响,然而缺乏系统研究。本研究以常用的低酯酰胺果胶为对象,采用质构、流变、低场核磁、电镜观察等方法探讨果胶质量浓度为0.8~1.2 g/L、pH 2.5~5.5和钙离子浓度(R值为0.8~1.2)条件下,添加10%的不同种类和聚合度的糖分子对果胶凝胶成胶过程、凝胶强度、水分状态以及微观结构的影响,同时探讨不同聚合度和种类糖分子改变凝胶行为的可能机制。结果表明,添加不同种类糖在一定程度上可增加果胶凝胶强度,且随着糖聚合度的增加,其凝胶强度相应增加;在果胶质量浓度为0.8~1.2 g/L时,含有10%聚葡萄糖的果胶凝胶强度均显著高于其它种类糖,为未添加糖组的1.53~2.08倍。在不同R值(Ca^(2+)浓度)下,添加聚葡萄糖样品的凝胶强度也远高于添加其它种类糖的凝胶强度,当pH值为3.5时,添加葡萄糖的样品凝胶强度最大,为1.06 g/N,是未添加糖的1.28倍。本研究明确了8种糖分子对果胶凝胶性能的影响,为相关凝胶食品的制备提供了理论参考。Low methoxyl amide pectin(LMAP)are widely used in the food industry and many gel foods contain saccharides.Previous research has revealed that the degree and type of polymerization of these saccharides molecules affect pectin gel characteristics,but systematic investigations are missing.This study investigates the LMAP commonly used in industrial production.Methods such as texture analysis,rheology,low-field nuclear magnetic resonance,and electron microscopy were employed to explore the effects of adding different types and degrees of molecules saccharides at pectin mass concentration 0.8-1.2 g/L,pH 2.5-5.5,and calcium ion concentration(R value of 0.8-1.2)on the gelation process,gel strength,moisture state,and microstructure of pectin gels.Simultaneously,the potential mechanisms by which saccharides molecules of different degrees and types alter the gelation behavior were investigated.The results indicated that the addition of different types of sugars can increase the gel strength of pectin to some extent,and the gel strength increases correspondingly with the increase in saccharides polymerization degree.When the pectin mass concentration was in the range of 0.8-1.2 g/L,the gel strength of pectin gels containing 10%polyglucose was significantly higher than that of other types of sugars,ranging from 1.53 to 2.08 times higher than the group without added saccharides.Under different R values(Ca^(2+)concentration),the gel strength of pectin gels with added polyglucose samples was also significantly higher compared to those with other types of saccharides.At pH 3.5,the sample with added glucose exhibited the highest gel strength,which was 1.28 times higher than the group without added saccharides.This study elucidated the effects of eight types of saccharides molecules on the gelation properties of pectin,providing theoretical guidance for the preparation of related gel-based food products.

关 键 词：低酯酰胺果胶 聚合度 糖 凝胶 质构 

分 类 号：TS2[轻工技术与工程—食品科学与工程]