商业橘皮果胶与大豆果胶流变性质的比较-河南农业科学.pdfVIP

26 2014, Vol.35, No.21 食品科学 ※基础研究 商业橘皮果胶与大豆果胶流变性质的比较 1,2 1 3 1,2 1,2 1,2 刘 贺 ，庚 平 ，王 俊 ，朱丹实 ，何余堂 ，马 涛 （1.渤海大学化学化工与食品安全学院，辽宁省食品安全重点实验室，辽宁 锦州 1210 13； 2.辽宁省食品贮藏加工及质量安全控制工程技术研究中心，辽宁 锦州 1210 13； 3.北京德青源农业科技股份有限公司，北京 100083 ） 摘  要：通过流变学方法对商业橘皮果胶及大豆果胶溶液黏度及凝胶过程进行分析。结果表明：相同条件下，商 业橘皮果胶的黏度高于大豆果胶；在形成凝胶过程中，商业橘皮果胶凝胶体系储能模量要远高于大豆果胶。果胶 D δ 质量浓度为2 g/ 100 mL 、蔗糖添加量为55、60 g/ 100 mL ，葡萄糖酸内酯（ -glucono- -lactone ，GDL ）添加量为3、 4 g/ 100 mL 的商业橘皮果胶与相同条件下的大豆果胶储能模量差异不大；通过加入蔗糖及GDL或提高大豆果胶质量 浓度，可明显提高大豆果胶凝胶体系的储能模量，增加大豆果胶的凝胶强度。 关键词：商业橘皮果胶；大豆果胶；凝胶；储能模量；流变性质 Comparison of Rheological Properties between Citrus Pectin and Soy Hull Pectin 1,2 1 3 1,2 1,2 1,2 LIU He , GENG Ping , WANG Jun , ZHU Dan-shi , HE Yu-tang , MA Tao (1. Food Safety Key Laboratory of Liaoning Province, College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou 1210 13, China; 2. Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province, Jinzhou 1210 13, China; 3. Beij ing Deqingyuan Agricultural Technology Co. Ltd., Beij ing 100083, China) Abstract: In this work, the viscosity and gelling process of citrus pectin and soybean hull pectin were analyzed by rheological methods. The results showed that the soy pectin gel had a lower viscosity than the citrus pectin gel under the same conditions. In the gelling process, the storage modulus of citrus pectin was much higher than that of soy pectin. With a pectin content of 2 g/ 100 mL, and 55 or 60 g/ 100 mL