乳清蛋白-茁霉多糖交联凝胶特性的表征

Characters of whey protein concentration and pullulan crosslinking gels

以乳清蛋白和茁霉多糖为原料,分析不同p H值、茁霉多糖添加量对乳清蛋白-茁霉多糖凝胶的微观结构、持水性、质构特性的影响。结果表明,随着茁霉多糖含量的增加,凝胶硬度、稠度、内聚性、黏滞指数逐渐增加,随着p H增大,凝胶的硬度、稠度、内聚性、黏滞指数呈现下降。10%乳清蛋白溶液,茁霉多糖添加量为8%时,变性温度80℃,变性时间20 min,微观结构最好,单独乳清蛋白热凝胶和茁霉多糖凝胶没有形成规则的微观结构。

On the basis of whey protein concentrate （WPC） and pullulan as wall materials, different effects of pH value and pullulan concentrations on gel microstructure, water holding capacity and texture properties were analyzed. The result indicates that with the increasing of pullulan concentrations, firmness, consistency, coheresiveness and index of viscosity increased too, but on the country when pH value increased. The mixed gel showed desirable microstructure when 10% WPC and 8% pullulan concentration mixed liquid heating under 80 ℃ for 20 min. Heating WPC or pullulan only was unable to form regular microstructure.