坛紫菜与大豆蛋白共混凝胶的质地研究

研究了利用坛紫菜与大豆蛋白所制备的共混凝胶的质地。结果表明,当配方中坛紫菜含量从17%增加20%时,共混凝胶的硬度、咀嚼性和最大剪切硬度值均显著(p<0.05)提高,而弹性显著(p<0.05)降低。当配方中含有20%的坛紫菜和34%的大豆分离蛋白时,所制备的共混凝胶在硬度、咀嚼性和最大剪切硬度值方面最优;利用该配方制备的共混凝胶在硬度和弹性上低于某市售火腿肠,但是咀嚼性更高;在该配方中应用0.26%的纤维素酶可显著(p<0.05)提高共混凝胶的硬度、弹性、咀嚼性和最大剪切硬度值,使其在硬度和弹性上和该市售火腿肠相当,且咀嚼性更高。研究结果为利用坛紫菜开发凝胶食品提供了技术和理论支持。

Investigation of Texture of Mixed Gel of Porphyra haitanensis and Soy Protein

The texture of mixed gels of Porphyra haitanensis and soy protein were investigated in this work. An increase from 17% to 20% in the Porphyra haitanensis content of formula caused significant(p<0.05)increases in the hardness,chewiness and maximum shear hardness of mixed gels,but significant(p<0.05)decrease in the springiness. The gels prepared by the formula with 20% Porphyra haitanensis and 34% soy protein isolate exhibited optimal hardness,chewiness and maximum shear hardness,which showed lower hardness and springiness but higher chewiness compared with a commercial ham sausage. When 0.26% cellulose was used in the formula with 20% Porphyra haitanensis during the gel preparation,hardness,springiness,chewiness and maximum shear hardness of mixed gel was significantly(p<0.05)improved,respectively,and the prepared gel exhibited non-differential hardness and springiness but higher chewiness compared with the commercial ham sausage. The technology and theory support for preparing gel food using Porphyra haitanensis as raw materials was provided by the results in this work.