商业橘皮果胶与大豆果胶流变性质的比较

Comparison of Rheological Properties between Citrus Pectin and Soy Hull Pectin

通过流变学方法对商业橘皮果胶及大豆果胶溶液黏度及凝胶过程进行分析。结果表明:相同条件下,商业橘皮果胶的黏度高于大豆果胶;在形成凝胶过程中,商业橘皮果胶凝胶体系储能模量要远高于大豆果胶。果胶质量浓度为2 g/100 m L、蔗糖添加量为55、60 g/100 m L,葡萄糖酸内酯(D-glucono-δ-lactone,GDL)添加量为3、4 g/100 m L的商业橘皮果胶与相同条件下的大豆果胶储能模量差异不大;通过加入蔗糖及GDL或提高大豆果胶质量浓度,可明显提高大豆果胶凝胶体系的储能模量,增加大豆果胶的凝胶强度。

In this work, the viscosity and gelling process of citrus pectin and soybean hull pectin were analyzed by rheological methods. The results showed that the soy pectin gel had a lower viscosity than the citrus pectin gel under the same conditions. In the gelling process, the storage modulus of citrus pectin was much higher than that of soy pectin. With a pectin content of 2 g/100 m L, and 55 or 60 g/100 m L sucrose added alone or together with 3 or 4 g/100 m L D-glucono-δ-lactone(GDL), the two types of pectin showed little difference as for storage modulus. The soy pectin gel storage modulus and gel strength could be significantly improved by adding sucrose, GDL or by increasing pectin contents.