摘要
采用质构仪测定不同质量浓度、加热温度、保温及放置时间、pH值、钙离子浓度等对茶多糖的凝胶强度、胶黏性、咀嚼性、弹性、内聚性等的影响。结果表明:能形成茶多糖凝胶的条件是茶多糖质量浓度不低于5mg/mL、保温温度不低于50℃;茶多糖凝胶强度与质量浓度、加热温度成正比,放置时间过长、酸性或碱性过强都会降低其凝胶强度,钙离子对茶多糖凝胶的形成没有促进作用。
A texture analyzer was used to test the gel strength, gumminess, chewiness, adhesiveness, springiness and cohesiveness of tea polysaccharides （TPs） under varying conditions of concentration, heating temperature, time, pH and calcium ion concentration. The results showed that the TPs concentration and heating temperature required for gelation were at least 5 mg/mL and 50 ℃, respectively. TPs gel strength was directly proportional to TPs concentration and temperature. Long storage time and strong acidity or alkaline could reduce the gel strength of TPs while calcium ion did not reveal stimulation effect on it.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第11期35-38,共4页
Food Science
基金
暨南大学食品系日康大学生创新基金项目(RK:201001)
关键词
茶多糖
凝胶特性
质构分析
凝胶强度
tea polysaccharide
gel characteristics
texture analyzer
gel strength
