| 酶解谷朊粉-卡拉胶复合体系凝胶特性研究 |
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| 引用本文： | 王章存,陆杰,李乐静,田卫环.酶解谷朊粉-卡拉胶复合体系凝胶特性研究[J].中国粮油学报,2011,26(10):17-20. |
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| 作者姓名： | 王章存 陆杰 李乐静 田卫环 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,郑州,450002
2. 郑州轻工业学院食品与生物工程学院,郑州450002;江苏省泰州市产品质量监督检验所,泰州225300 |
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| 基金项目： | 郑州轻工业学院博士基金 |
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| 摘 要： | 采用物性仪研究了酶解谷朊粉-卡拉胶复合体系的胶凝条件和凝胶特性。结果表明,酶解谷朊粉为300 mg/mL时仍是松软的糊状形态,添加0.3%卡拉胶时凝胶成形较好;随着卡拉胶浓度或酶解谷朊粉浓度增加,凝胶的黏性和弹性持续提高,而硬度则在0.3%卡拉胶或250 mg/mL谷朊粉时达到最高点后逐渐下降;随着加热温度增加或加热时间延长,凝胶的质构特性均呈现先逐渐增加后又下降的趋势。综合分析可知,在酶解谷朊粉300 mg/mL、卡拉胶0.3%8、0℃加热30 min条件下形成的复合凝胶硬度(252.822 g)、黏性(128.112 g.s)和弹性(0.045)均达到了较高值。
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| 关 键 词： | 谷朊粉 酶解谷朊粉 卡拉胶 复合凝胶 凝胶特性 |
Study on Characters of Enzymatic Hydrolyzed Wheat Gluten- Carrageenan Pluralgel |
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| Wang Zhangcun,Lu Jie,Li Lejing,Tian Weihuan.Study on Characters of Enzymatic Hydrolyzed Wheat Gluten- Carrageenan Pluralgel[J].Journal of the Chinese Cereals and Oils Association,2011,26(10):17-20. |
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| Authors: | Wang Zhangcun Lu Jie Li Lejing Tian Weihuan |
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| Affiliation: | Wang Zhangcun1 Lu Jie1,2 Li Lejing1 Tian Weihuan1 (School of Food & Bioengineering,Zhengzhou University of Light Industry1,Zhengzhou 450002)(Product Quality Supervising and Inspecting Institute of Taizhou City2,Taizhou 225300) |
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| Abstract: | The gelation condition and gel characters of enzymatic hydrolyzed wheat gluten(EHWG)-carrageenan composite system were studied.The results showed EHWG solution in 300 mg/mL was also pasty,but it became good gel when 0.3% carrageenan was added in the system.The adhesiveness and elasticity of the gel were improved continuously with the increase of carrageenan or EHWG concentration,and hardness of the gel came to top in 0.3% carrageenan or in 200 mg/mL EHWG.The characters of EHWG-carrageenan composite gel coul... |
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| Keywords: | wheat gluten enzymatic hydrolyzed wheat gluten carrageenan pluralgel gel characters |
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