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当前位置: 首页 > 文章 > 柠檬酸及单糖复合钾离子对大豆种皮多糖凝胶性质的影响 食品科学 2015,36 (1) 27-30
Position: Home > Articles > Combined Influence of Citric Acid, Monosaccharide and Potassium Ion on Properties of Soybean Pectin Gel FOOD SCIENCE 2015,36 (1) 27-30

柠檬酸及单糖复合钾离子对大豆种皮多糖凝胶性质的影响

作  者：
刘俊山;李清华;朱丹实;王勃;何余堂;马涛;刘贺
单  位：
渤海大学化学化工与食品安全学院,食品科学研究院,辽宁省食品安全重点实验室,辽宁省食品贮藏加工及质量安全控制工程技术研究中心;渤海大学化学化工与食品安全学院
关键词：
大豆多糖;葡萄糖;果糖;山梨醇;持水性;透明度;凝胶强度
摘  要：
主要考察葡萄糖、果糖、山梨醇等单糖、柠檬酸与钾离子对大豆种皮多糖凝胶的透明度、持水性及凝胶强度的影响。通过Design-Expert软件的分析结果表明:大豆种皮多糖质量浓度对凝胶的持水能力、透明度以及凝胶强度均产生显著影响;柠檬酸对凝胶透明度的影响显著;葡萄糖质量浓度对持水性和凝胶强度影响显著,对透明度的作用不显著;果糖的添加对透明度有改善作用;山梨醇的添加促使大豆多糖的凝胶强度与持水能力较好,但凝胶透明度较差,大豆种皮多糖质量浓度为3.00 g/100 m L,钾离子浓度为0.20 mol/L和柠檬酸质量浓度为0.75 g/100 m L时,山梨醇质量浓度为2.50 g/100 m L条件下的凝胶持水力、强度均达到最大,分别为98%、37.74 g。
译  名：
Combined Influence of Citric Acid, Monosaccharide and Potassium Ion on Properties of Soybean Pectin Gel
作  者：
LIU Junshan;LI Qinghua;ZHU Danshi;WANG Bo;HE Yutang;MA Tao;LIU He;Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province, Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, College of Chemistry, Chemical Engineering and Food Safety,Bohai University;
关键词：
soybean pectin;;glucose;;fructose;;sorbitol;;water-holding capacity;;transparency;;gel strength
摘  要：
In this manuscript, the combined effects of one of three monosaccharides(glucose, fructose or sorbitol), citric acid and potassium ion(at a fixed concentration of 0.2 mol/L) on the transparency, water-holding capacity and gel strength of soybean hull pectin were studied. Statistical analysis with Design-Expert software showed that polysaccharide concentration had a significant influence on water-holding capacity, transparency and gel strength. The highest water-holding capacity and gel strength(98% and 37.74 g, respectively) were observed for 3.00 g/100 m L soybean hull pectin gel with 0.20 mol/L potassium ion, 0.75 g/100 m L citric acid and 2.50 g/100 m L sorbitol. Citric acid and soluble solids also had significant effects on the transparency. Pectin concentration was correlated negatively with the transparency but positively with the gel strength. Citric acid concentration only affected significantly the gel transparency, while glucose concentration exerted significant effects on both water-holding capacity and gel strength(P < 0.05) but not on the transparency.

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