摘要
本实验采用LFRA质构仪测定不同影响因素对薜荔籽果胶凝胶强度的影响,初步探讨了薜荔籽果胶的凝胶特性和凝胶机理。实验结果表明,薜荔籽果胶在室温条件下,0.5%浓度的溶液就可形成凝胶;溶胶温度越高(50～100℃),其凝胶强度越大;薜荔籽果胶凝胶的pH值范围为3～6,最佳pH值为4;糖对薜荔籽果胶的凝胶强度影响较小,最佳糖添加量是20%;金属离子对其影响最大,影响效果依次为:Cu2+>Fe3+>Ca2+>Mg2+>K+。对薜荔籽果胶分子作用力的初步考察结果表明:疏水作用、氢键作用、静电作用在薜荔籽果胶形成凝胶的过程中均起到关键作用,疏水作用影响最大。
The purpose of this study was to investigate the gelling properties and gelling mechanism ofFicuspumila Lirm. seed pectin by using LFRA texture analyzer to determine the influence of different factors on gelling strength of the pectin. The results showed that the optimum concentration for Ficuspumila Linn. seed pectin to gelate is 0.5% at room temperature. The higher the temperature of sol is, the stronger the gelling strength.The scope of gelling pH is between 3 and 6, and the best condition for gelation is pH 4. Sugar has little influence to the gelling strelagth ofFicuspumila Linn. seed pectin. The most suitable addttion amount of sugar is 20%. Metal ions have the strongest influence to gelation. The effects of metal ions on gelation are ranked as Cu2＋〉Fe3＋ 〉Ca2＋〉Mg2＋〉K＋. Hydrogen bond, electrostatic force and hydrophobic interaction are contributing factors to the formation of Ficus pumila Linn. seed pectin gel, while hydrophobic interaction affects the most.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期110-113,共4页
Food Science
基金
教育部"长江学者和创新团队发展计划"创新团队项目(IRT0540)
关键词
薜荔籽
果胶
凝胶特性
凝胶机理
凝胶强度
Ficuspumila L. seed： pectin
gelling property
gelling mechanism
gelling strength
