钙离子添加量对苹果果胶-苹果多酚复配物体系流变、凝胶及质构特性的影响

Impacts of Calcium Ion Addition on Rheological, Gel and Textural Properties of Apple Pectin-Apple Polyphenol Compound

以常见苹果果胶和苹果多酚为原料组成复配物体系,考察钙离子添加量分别为复配物样品溶液总质量的0.1%、0.2%、0.3%、0.4%时对复配物体系流变性、凝胶性和质构特性的影响,从而探究以苹果果胶和苹果多酚为主要原料的加钙食品在生产加工时钙离子的最佳添加量。结果表明钙离子添加量对苹果果胶-苹果多酚复配物体系的流变性、凝胶性和质构特性均有较大影响;钙离子添加量较低时,复配物体系的凝胶强度随着钙离子添加量的增加而增强,凝胶形成速率逐渐加快,凝胶结构逐渐变得稳定,表现出良好的凝胶特性,钙离子添加量为0.3%时达到最高,当进一步升高时,复配物体系的凝胶强度开始下降,稳定性逐渐降低,结构稳定性开始变差;复配物体系的凝胶速率随着钙离子添加量的增加逐渐加快,钙离子添加量为0.3%时达到最快速率,凝胶形成周期缩短,当进一步升高时,复配物体系的凝胶速率逐渐减缓,凝胶形成周期延长。复配物体系质构特性也受到钙离子添加量的影响,钙离子添加量为0.3%时,硬度、弹性、黏性、内聚性和咀嚼性等质构特性指标均达到最大值,钙离子添加量继续升高时,各质构特性指标开始下降,整体上呈现先上升后下降的趋势。因此,要保证以苹果果胶-苹果多酚复配物体系为原料的加钙食品的流变、凝胶和质构特性达到最佳,钙离子添加量应为0.3%。

In this experiment, we investigated the impacts of calcium chloride addition at different levels (0.1%, 0.2%, 0.3% and 0.4%) on rheological, gel and texture properties of apple pectin-apple polyphenol compound so as to determine the optimal concentration of added calcium ions in calcium-fortified foods produced from apple pectin and apple polyphenols. The results showed that addition of calcium chloride had a notable influence on both rheological, gel and textural properties. Gel strength increased with calcium chloride addition up to 0.3% and then decreased. In addition, the gel formation rate gradually accelerated, the gel structure became more stable, leading to good gel properties, with increasing calcium chloride addition to 0.3%. But when further increasing the amount of added calcium chloride, the gel stability continued to decrease, and the gel formation rate became slower, prolonging the gel formation process. Moreover, texture properties of apple pectin-apple polyphenol compound were also greatly influenced by addition of calcium ion. Compound hardness, elasticity, viscosity, cohesiveness and chewiness increased to the maximum values with increasing addition of calcium ion to 0.3%, and then decreased with further increase in calcium ion addition. Therefore, in order to ensure the optimal rheological, gel and textural properties of calcium-fortified foods containing apple pectin-apple polyphenol compound system, the calcium ion concentration should be set as 0.3%.