果胶-谷朊粉复合物对谷朊粉分散稳定性的影响

Effect of pectin-gluten complex on gluten dispersion stability

采用吸光度法检测谷朊粉的分散稳定性,研究并优化了果胶-谷朊粉复合物的制备工艺参数。通过单因素和正交实验,以分散稳定性为指标,探索果胶-谷朊粉复合物制备工艺的最佳条件:料液比为1∶10,谷朊粉:果胶(w/w)为40∶1,pH4.5,温度40℃,反应时间60min。在最佳制备条件下的复合物分散稳定性达到86.89%,10%浓度的分散液粘度仅16mPa·s。

This study characterized dispersion stability of gluten by visible absorbance value and optimized the production of pectin-gluten complex. On the basis of single factor tests,orthogonal experiments were adopted to determine the optimal technological conditions of this production. The results showed that the most suitable reacting conditions are as follows ： solid-liquid ratio 1 ： 10, gluten/pectin （w/w） 40：1, pH4.5, temperature 40℃, reacting time 60min. Under the optimum conditions,the dispersion stability of the complex reached 86.89%, and the viscosity of 10% dispersion was only 16mPa.s.