对高甲氧基果胶凝胶特性的研究

Research on the gelling characteristics of high-methoxyl pectin

为扩展高甲氧基果胶及其凝胶的应用范围,对高甲氧基果胶的凝胶过程中的影响因素——乙醇体积分数、果胶质量分数、溶液pH值进行了研究。通过单因子分析和交互效应的影响分析等方法,证实了对于不同乙醇体积分数、果胶质量分数和pH值条件,果胶的凝胶化效果也不相同,同时确定了果胶凝胶化的最佳的乙醇体积分数、果胶质量分数和pH值条件,并对果胶凝胶化的最佳条件进行了详细的分析和探讨,所制备凝胶有很大的潜在应用价值。

The effect of factors including the volume fraction of ethanol, the mass fraction of pectin and the pH value on the process of gelation of high-methoxyl pectin is investigated in order to spread the application of high-methoxyl pectin and its gels. The monofactor analysis and the analysis of interactive effect show that the gelling effects of pectin vary as the volume fraction of ethanol, the mass fraction of pectin and the pH value change. The optimum conditions during the process of gelation are determined and analyzed, and the gels prepared under such conditions have great potential of application.