| 酰胺化果胶最佳胶凝条件的探讨 |
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| 引用本文： | 李璘佼,车振明,雷激,王涛,孟晓.酰胺化果胶最佳胶凝条件的探讨[J].食品研究与开发,2009,30(7). |
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| 作者姓名： | 李璘佼 车振明 雷激 王涛 孟晓 |
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| 作者单位： | 西华大学,生物工程学院,四川,成都,610039 |
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| 摘 要： | 以商品高酯果胶为原料,制备酰胺化果胶,以胶凝破碎强度为检测指标,得到酰胺化果胶的最佳胶凝条件.以pH值、酰胺化果胶浓度、蔗糖浓度、Ca2+浓度4因素为因素,以去离子水配制溶液,保存温度5℃、保存时间48h进行正交试验得到的最佳胶凝条件为:pH值3.6、酰胺化果胶浓度1.4%、蔗糖浓度30%、Ca2+浓度50 mgCa2+/g酰胺化果胶.
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| 关 键 词： | 酰胺化果胶 胶凝 破碎强度 |
STUDY ON MAKING THE BEST GEL OF AMIDATED LOW METHOXYL PECTINS |
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| LI Lin-jiao,CHE Zhen-ming,LEI Ji,WANG Tao,MENG Xiao.STUDY ON MAKING THE BEST GEL OF AMIDATED LOW METHOXYL PECTINS[J].Food Research and Developent,2009,30(7). |
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| Authors: | LI Lin-jiao CHE Zhen-ming LEI Ji WANG Tao MENG Xiao |
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| Abstract: | High methoxyl pectins (HMP) was used as raw materials to prepare amidated low methoxyl pectins (ALMP).The breaking pressure of the gel was used as an index to make good gel. The results showed that best gel can be obtained with 1.4 % of ALMP adding 50 mg Ca2+/g ALMP and 30 % of sucrose soluted in deionized water at pH3.6. |
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| Keywords: | amidated low methoxyl pectins gel breaking pressure |
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