摘要
本研究以低酯桔皮果胶为原料,通过响应面分析,研究果胶浓度、溶液的pH值、钙离子添加量对形成凝胶的持水能力和凝胶质构参数如硬度、黏附性、胶着性、咀嚼性等的影响。结果表明,果胶浓度与钙离子浓度交互作用对凝胶性质具有显著的影响,而pH值对于凝胶性质的影响不显著,本研究范围内凝胶的持水性均比较好。通过岭迹分析确定满足制备脂肪替代品凝胶的原料配比为:果胶浓度为1.95%,钙离子浓度为20mmol/L,葡萄糖酸内酯(GDL)添加量为1%。
This study aimed to investigate the effects of pectin concentration,pH value and calcium addition amount on water-holding capacity and texture parameters such as hardness,adhesiveness,guminess and chewiness of low methoxyl pectin gel using response surface methodology.Results showed that the interaction between pectin concentration and calcium ion addition amount significantly affects gel properties,while pH value shows little influence.The water-holding capacity of pectin gel in this study is stable.Moreov...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第3期81-87,共7页
Food Science
关键词
桔皮果胶
质构
持水性
响应面分析
citrus pectin
texture
water holding capacity
response surface analysis
