花生蛋白粉凝胶性改善研究

Improvement of Gelling Property of Peanut Protein Flour

以花生蛋白粉、卡拉胶、玉米淀粉为原料,考察不同混合比例、混合物浓度、加热温度、加热时间、溶液pH值对花生蛋白粉凝胶形成的影响,采用物性测试仪对不同条件下所制备凝胶的质构特性——硬度和弹性进行研究。通过正交试验得出改善花生蛋白粉凝胶性最适宜的条件为:花生蛋白粉与卡拉胶和玉米淀粉比例为8.00:0.23:1.77,复配物质量分数为18%,加热温度为90℃、加热时间为30min、pH6.75。测定了产品的耐热性、贮藏性,实验结果表明,花生蛋白粉复配卡拉胶、玉米淀粉所制备的凝胶具有较好的热稳定性和贮藏稳定性。

The effects of mixed ratio of three materials （peanut protein flour, carrageenan and corn starch）, concentration of the mixture, heating temperature, heating time and pH on the gelation of peanut protein flour were discussed, and the texture properties such as hardness and springiness of the gel formed were determined by a texture analyzer （TA-XT plus）. The optimal gelation conditions of peanut protein flour were obtained by orthogonal test design as follows： ratio of peanut protein flour/ carrageenan/corn starch 8.00：0.23：1.77, concentration of the mixture 18%, pH 6.75, and heating the mixture solution at 90 ℃ for 30 rain. The complex gel obtained under the optimized conditions possessed good thermal stability and storage property.