奇亚籽胶提取工艺优化及其理化性质

Extraction Process Optimization and Physicochemical Properties of Chia Mucilage

以奇亚籽为原材料,利用单因素和响应面试验对奇亚籽胶的提取工艺进行优化筛选。结果表明,最佳的提取工艺条件为料液比1∶45(g/mL)、浸提温度90℃、pH8.2。对奇亚籽胶理化性质的研究结果表明,奇亚籽胶具有良好的理化性能,其优异的持水/油、乳化、起泡等性质使其在肉制品、烘焙产品、乳制品等领域的应用前景较广。

Chia mucilage was extracted from chia seeds,and the extraction process was optimized by single factor tests and response surface methodology.The optimal extraction conditions were solid-to-liquid ratio of 1∶45(g/mL),90℃,and pH8.2.The obtained chia mucilage showed good physicochemical properties.With excellent water/oil retention,emulsifying,foaming and other properties,chia mucilage demonstrated promising application prospects in meat products,bakery products,and dairy products.