摘要
以X-T21型质构仪为主要研究设备,重点研究了低酯果胶凝胶性能和相关影响因素。研究结果表明,提高低酯果胶浓度和体系pH、适当降低凝胶形成温度是增强凝胶质构性能的有效手段;在几种金属离子中,铜离子促进凝胶形成的能力最强,但其离子浓度必需适中,否则过量的离子会对凝胶性能产生负面影响;低分子糖类成分并非低酯果胶凝胶形成的必备成分,但适量糖类的添加有助于凝胶性能的提高;加热及高速搅拌处理对已经形成的凝胶结构椲产生一定破坏作用。
In this studies, the gelling characteristics and effect factors of low methoxyl pectin （LMP） were researched with the X-T21 Texture Analyser. The results indicate that the gelling characteristics of LMP can be improved by increasing the concentration of pectin and pH, or decreasing the setting temperature. In several ions, the Cu^2＋ has the most ability to promote gelling, but the concentration of Cu^2＋ should be suitable, excessive Cu^2＋ would decrease the gelling characteristic of LMP. The sugar is not absolutely necessary component to LMP gel, but suitable concentration of sugar can improve the gelling characteristics to LMP. Heating and stirring can destroy the structure of LMP gel.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期123-129,共7页
Food Science
关键词
低酯果胶
凝胶性能
影响因素
low methoxyl pectin： gelling characteristics
influences factors
