摘要
采用物性仪研究了酶解谷朊粉-卡拉胶复合体系的胶凝条件和凝胶特性。结果表明,酶解谷朊粉为300 mg/mL时仍是松软的糊状形态,添加0.3%卡拉胶时凝胶成形较好;随着卡拉胶浓度或酶解谷朊粉浓度增加,凝胶的黏性和弹性持续提高,而硬度则在0.3%卡拉胶或250 mg/mL谷朊粉时达到最高点后逐渐下降;随着加热温度增加或加热时间延长,凝胶的质构特性均呈现先逐渐增加后又下降的趋势。综合分析可知,在酶解谷朊粉300 mg/mL、卡拉胶0.3%8、0℃加热30 min条件下形成的复合凝胶硬度(252.822 g)、黏性(128.112 g.s)和弹性(0.045)均达到了较高值。
The gelation condition and gel characters of enzymatic hydrolyzed wheat gluten（EHWG）-carrageenan composite system were studied.The results showed EHWG solution in 300 mg/mL was also pasty,but it became good gel when 0.3% carrageenan was added in the system.The adhesiveness and elasticity of the gel were improved continuously with the increase of carrageenan or EHWG concentration,and hardness of the gel came to top in 0.3% carrageenan or in 200 mg/mL EHWG.The characters of EHWG-carrageenan composite gel could increase and then decrease when the gelling temperature or heating time increased.According to the analysis,in the conditions of 300 mg/mL gluten hydrolysates,0.3% concentration and 80 ℃ heating for 30 min,the hardness,adhesiveness and elasticity of the plural gel would come to best.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第10期17-20,共4页
Journal of the Chinese Cereals and Oils Association
基金
郑州轻工业学院博士基金(2009BJ0026)
关键词
谷朊粉
酶解谷朊粉
卡拉胶
复合凝胶
凝胶特性
wheat gluten
enzymatic hydrolyzed wheat gluten
carrageenan
pluralgel
gel characters
