竹笋膳食纤维对高酯果胶流变及其凝胶质构特性的影响

Effects of bamboo shoot dietary fiber on the rheological and gel textural properties of high methoxyl pectin

为考察膳食纤维对果胶流变及其凝胶质构特性的影响,以高酯果胶为原料,加入不同比例的竹笋膳食纤维,研究两者复配后果胶的流变及其凝胶质构特性的变化,对其作用机理进行了初步探讨。结果表明:竹笋膳食纤维及果胶两者复配体系属于屈服-假塑性流体,随着竹笋纤维比例的提高,复配体系的稠度系数先增加再降低,流体系数先减少再增加,当纤维与凝胶比例为1.5∶8.5(g∶g)时,复配体系的假塑性最强,具有最优越的凝胶性能。同时,复配体系比例为1.5∶8.5时,复配体系具有最好的硬度及咀嚼性,比例超过1.5∶8.5(g∶g)时,凝胶性能开始恶化。在实际应用中选择竹笋纤维与果胶凝胶质量比为1.5∶8.5(g∶g)时较为合适。研究结果可以为竹笋膳食纤维与高酯果胶之间的相互作用及复配体系的应用提供参考。

In order to investigate the influence of dietary fiber on the rheological and gel textural properties of pectin, high methoxyl pectin as the substrates was mixed with different proportions of bamboo shoots dietary fiber. The change of rheological and gel textural properties of pectin was studied and its mechanism was discussed. The results indicate that the system containing bamboo fiber and pectin gel belong to yield - pseudoplastic fluid. When bamboo fiber proportion was increased, the viscosity of mixture system decreased first, then increased, while the fluid coefficient of system increased first, then decreased. The acceleration was the best when the proportion of bamboo fiber and gel was 1. 5： 8.5（g： g）. Meanwhile, the mixture system possess the best hardness and chewiness with bamboo fiber and gel ratio at 1.5：8.5 （ g： g）. The gel properties begin to deteriorate when the ratio exceeded 1.5：8.5 （ g： g）. Consider all the factors, the best mass ratio of bamboo fiber and pectin gel was 1.5：8.5 （g： g）.