酰胺化低酯果胶凝胶破碎强度的影响因素

Study on the influencing factors of gel breaking strength of amidated low ester pectin

酰胺化低酯果胶具有较普通低酯果胶更优越的胶凝性质,国外对其的研究已经不限于制备工艺,而更多在于其性质及新产品的应用开发,但国内的研究还几乎是空白。本文以柑橘酰胺化低酯果胶为研究对象,对其凝胶破碎强度的影响因素进行了研究。研究其形成凝胶时的影响因素:凝胶保存时间与温度、成胶条件(果胶浓度、体系pH、钙离子浓度、缓冲盐的种类及含量),并探讨了各因素对凝胶破碎强度影响的机理。此外,对比高酯果胶形成的凝胶,研究了酰胺化低酯果胶凝胶的热可逆性质。研究表明其成胶时主要受到凝胶保存的温度与时间、酰胺化低酯果胶含量、凝胶体系pH、钙离子浓度、蔗糖浓度、缓冲盐种类及添加量等因素的影响;其中缓冲盐的种类及含量对凝胶破碎强度有影响;并且,酰胺化低酯果胶的热可逆性也与缓冲盐有关。该结论为其作为胶凝剂在食品中的应用打下良好的理论基础。

amidated low-ester pectin has better gelization ability than low methyl pection and it gained many research interests on it application.Factors that influence pectin gel formation,such as gel preservation time and temperature,concentration of pectin solution,pH value,concentration of Ca2+,types of buffer and its content,were studied.The mechanisms of the influences were also discussed.Besides,buffer can also influence the thermal reversible properties of amidated low ester pectin.