| 低酯果胶和乳清分离蛋白复合凝胶性质的研究 |
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| 引用本文： | 刘 贺,朱丹实,刘丽萍,陈忠川,徐学明,过世东,金征宇. 低酯果胶和乳清分离蛋白复合凝胶性质的研究[J]. 食品科学, 2009, 30(11): 66-70. DOI: 10.7506/spkx1002-6630-200911014 |
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| 作者姓名： | 刘 贺 朱丹实 刘丽萍 陈忠川 徐学明 过世东 金征宇 |
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| 作者单位： | 1. 渤海大学生物与食品科学学院 2. 食品科学与技术国家重点实验室 3. 江南大学食品学院 |
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| 基金项目： | 渤海大学博士科研启动项目 |
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| 摘 要： | 本实验研究混合体系pH 值、NaCl 浓度和CaCl2 浓度对低酯果胶与乳清蛋白复合凝胶的硬度和持水能力的影响。响应面分析结果表明，pH 值、NaCl 浓度和CaCl2 浓度对凝胶性质有显著影响。低酯果胶和乳清分离蛋白复合凝胶的最佳条件为pH6、NaCl 浓度0.2mol/L、CaCl2 浓度10mmol/L，在此条件下制得的复合凝胶强度接近200g，持水能力接近75%。
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| 关 键 词： | 果胶 乳清蛋白 凝胶 凝胶硬度 持水能力 |
| 收稿时间： | 2008-09-01 |
Study on Properties of Complex Gel of Low-methoxyl Pectin and Whey Protein Isolate |
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| LIU He,ZHU Dan-shi,LIU Li-ping,CHEN Zhong-chuan,XU Xue-ming,GUO Shi-dong,JIN Zheng-yu. Study on Properties of Complex Gel of Low-methoxyl Pectin and Whey Protein Isolate[J]. Food Science, 2009, 30(11): 66-70. DOI: 10.7506/spkx1002-6630-200911014 |
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| Authors: | LIU He ZHU Dan-shi LIU Li-ping CHEN Zhong-chuan XU Xue-ming GUO Shi-dong JIN Zheng-yu |
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| Affiliation: | (1. College of Biology and Food Science, Bohai University, Jinzhou 121000, China；2. State Key Laboratory of Food Science and Technology, Wuxi 214122, China；3.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) |
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| Abstract: | The effects of pH value and concentrations of sodium chloride and calcium chloride on the properties of complex gel system of low-methoxyl pectin and whey protein isolate (WPI) such as gel hardness and water holding capacity (WHC) were investigated. Through response surface analysis, it was found that pH value and concentrations of sodium chloride and calcium chloride significantly affected the molecular structure of WPI and the interaction between protein and polysaccharide. Moreover, the regression equations on response values were obtained and the optimal pH value and concentrations of sodium chloride and calcium chloride for complex gel were confirmed as 6, 0.2 mol/L and 10 mmol/L, respectively. Under this condition, the obtained gel hardness was about 200 g and the WHC was about 75%. |
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| Keywords: | pectin whey protein isolate (WPI) gel gel hardness water holding capacity (WHC) |
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