1种果胶为基质的脂肪替代物的制备

Preparation of a Pectin-based Matrix Fat Substitute

本文为解决实际应用过程中果胶凝胶重聚集问题,拟通过寻找不同产物与其复配,并探索其凝胶稳定性机制。本试验以高酯橘皮果胶为原料,通过研究黄原胶、瓜尔豆胶、羧甲基纤维素(CMC)、海藻酸钠及乳清蛋白与其进行复配,测定脱水率和聚集时间发现CMC/果胶体系的脱水率为0%,并且没有发生重聚集现象,说明CMC作为惰性外相能显著增强果胶凝胶稳定性。本文进一步通过测定CMC/果胶体系的质构特性、流变性和粒径研究其稳定性机制。试验结果表明0.3%CMC与果胶复配体系的凝胶网络结构最为稳定,同时拥有最高的弹性模量与黏性模量,当剪切速率为1 000 r/min时,粒径最小(其50%以下的粒径为69.8μm)。本文的研究结果可以为髙酯果胶在食品工业中的实际应用提供参考。

In order to solve the problem of pectin gel re-aggregation in the actual application process,different products are combined with pectin,and the gel stability mechanism of the compound system is explored.In this experiment,high-ester orange peel pectin was used as the raw material.Xanthan gum,guar gum,carboxymethyl cellulose(CMC),sodium alginate and whey protein were compounded with it to determine the dehydration rate and aggregation time.The dehydration rate of the CMC/pectin system was found to be 0%,and no re-aggregation occurred,indicating that CMC as an inert external phase can significantly enhance the stability of pectin gel.In this paper,the stability mechanism of CMC/pectin system is further studied by measuring its texture characteristics,rheology and particle size.The experimental results show that the gel network structure of the 0.3%CMC and pectin compound system is the most stable,and has the highest elastic modulus and viscous modulus.When the shear rate is 1000 r/min,the particle size is the smallest(its particle size below 50%is 69.8μm).The results of this paper can provide a reference for the practical application of high ester pectin in the food industry.