摘要
以酶解小麦面筋蛋白为原料,研究了其与κ-卡拉胶在加热条件下的成胶特性.以复合物凝胶的硬度和持水性为研究对象,研究了KC l浓度和κ-卡拉胶/酶解小麦面筋蛋白比值对复合物凝胶特性的影响.研究结果表明:当KC l浓度为0.09 mol/L时,凝胶的硬度达到最大值167.8 g;当κ-卡拉胶/酶解小麦面筋蛋白比值在0.6-1.4范围内变化时,复合物凝胶的硬度和持水性都随着κ-卡拉胶/酶解小麦面筋蛋白比值的升高而升高,持水性最大值为94.5%.
The gelling characteristics of wheat gluten hydrolysate-carrageenan system were studied. Effects of KC1 concentration,ratio of carrageenan/wheat gluten hydrolysate on hardness and water-holding capacity of the resulting gels were evaluated. The optimal gel strength （ 167.8 g） was obtained at 0.09 mol/L of KC1. When the ratio of carrageenan/wheat gluten hydrolysate varied from 0.6 to 1.4,The hardness and water-holding ca-pacity increased with the increasing of ratio of carrageenan/wheat gluten hydrolysate, the optimal water-hold-ing capacity was 94.5 %.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2007年第3期19-21,共3页
Journal of Henan University of Technology：Natural Science Edition
基金
国家"十五"科技攻关项目(2001BA501A04)
河南省高校青年骨干教师基金资助项目
关键词
酶解小麦面筋蛋白
卡拉胶
凝胶特性
硬度
持水性
wheat gluten hydrolysate
carrageenan
gel
hardness
water-holding capacity
