低酯果胶和乳清分离蛋白复合凝胶性质的研究

Study on Properties of Complex Gel of Low-methoxyl Pectin and Whey Protein Isolate

本实验研究混合体系pH值、NaCl浓度和CaCl2浓度对低酯果胶与乳清蛋白复合凝胶的硬度和持水能力的影响。响应面分析结果表明,pH值、NaCl浓度和CaCl2浓度对凝胶性质有显著影响。低酯果胶和乳清分离蛋白复合凝胶的最佳条件为pH6、NaCl浓度0.2mol/L、CaCl2浓度10mmol/L,在此条件下制得的复合凝胶强度接近200g,持水能力接近75%。

The effects of pH value and concentrations of sodium chloride and calcium chloride on the properties of complex gel system of low-methoxyl pectin and whey protein isolate （WPI） such as gel hardness and water holding capacity （WHC） were investigated. Through response surface analysis, it was found that pH value and concentrations of sodium chloride and calcium chloride significantly affected the molecular structure of WPI and the interaction between protein and polysaccharide. Moreover, the regression equations on response values were obtained and the optimal pH value and concentrations of sodium chloride and calcium chloride for complex gel were confirmed as 6, 0.2 mol/L and 10 mmol/L, respectively. Under this condition, the obtained gel hardness was about 200 g and the WHC was about 75%.