| 明胶与阿拉伯胶复合凝聚法制备脂肪替代品的研究 |
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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.明胶与阿拉伯胶复合凝聚法制备脂肪替代品的研究[J].食品科学,2009,30(8):124-127. |
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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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| 摘 要： | 随着人们对高油脂食品对健康影响的认识，脂肪替代品开发的意义越来越大。本实验以明胶和阿拉伯胶为主要原料通过复合凝聚法制备脂肪替代品(FS)，得到FS产率高达4.93的生产工艺：pH4.25，明胶溶液与阿拉伯胶溶液配比1:1、搅拌温度50℃、静置时间为0.5h、溶质浓度2%、搅拌速度100r/min。产品的外观类似油脂，体积平均粒径在10μm左右，满足脂肪替代品特性要求。
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| 关 键 词： | 明胶 阿拉伯胶 复合凝聚 脂肪替代品 |
| 收稿时间： | 2008-07-07 |
Optimization of Preparation Process of Fat Substitute through Complex Coacervation betweenGelatin and Gum Arabic |
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| LIU He,ZHU Dan-shi,LIU Li-ping,CHEN Zhong-chuan,XU Xue-ming,GUO Shi-dong,JIN Zheng-yu.Optimization of Preparation Process of Fat Substitute through Complex Coacervation betweenGelatin and Gum Arabic[J].Food Science,2009,30(8):124-127. |
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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, Jiangnan University, Wuxi 214122, China ；
3. College of Food Science and Technology, Jiangnan University,Wuxi 214122, China ) |
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| Abstract: | The preparation process of fat substitute through complex coacervation of gelatin and gum Arabic were optimized via orthogonal test. The production yield of fat substitute is up to 4.93 when the process parameters are as follows: pH 4.25, ratio of gelatin to gum arabic 1:1, stirring temperature 50 ℃, stirring speed 100 r/min, standing time 0.5 h, and concentration of gelatin- gum arabic mixture 2%. The obtained product appears like cream and the average particle diameter per unit volume is about 10 μm, which can meet the characteristic demand of fat substitute in food industry. |
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| Keywords: | gelatin gum arabic complex coacervation fat substitute |
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