作　　者： ; ; ; ; ; (曹偲霆）;

机构地区： 河南科技大学食品与生物工程学院

出　　处： 《食品安全质量检测学报》 2014年第7期2021-2026,共6页

摘　　要： 目的研究无机盐对短链菊粉凝胶指数和保水性的影响,为其实际应用提供理论指导。方法添加不同量的NaCl和CaCl2,测定短链菊粉水溶液凝胶体系的凝胶指数和保水性的变化规律。结果当无机盐添加量一定时,短链菊粉含量越高越有利于凝胶的形成;当菊粉添加量一定时,随无机盐添加量的增加,菊粉的凝胶指数和保水性都呈先增大后减小的趋势,NaCl和CaCl2的添加量分别在4%和5%时达最大值,此时凝胶指数分别为86.68%和94.58%,保水性分别为200.14%和274.86%;在无机盐的添加量相同时,CaCl2对菊粉凝胶性能的影响比NaCl更显著;当菊粉添加量为35%时差异最显著,添加1%CaCl2的凝胶指数和保水性分别比1%NaCl高11.24%和42.85%。结论无机盐能促进短链菊粉凝胶的形成,增加菊粉凝胶的凝胶指数和保水性,CaCl2比NaCl的这种作用更明显。 Objective The effects of inorganic salts on the gel index and water holding capability of short-chain inulin gel was explored to provide theoretical guidance for applications. Methods Adding differ-ent amounts of NaCl and CaCl2 to short-chain inulin solution, the changes of gel index and water holding capa-bility were analyzed. Results Under a certain amounts of inorganic salts, the more the amounts of short-chain inulin, the more conducive to the formation of inulin gel. Under a certain content of inulin, with the amounts of inorganic salt increasing, the gel index and water holding capability increased first and then decreased, and reached the maximum value with the addition of 4%NaCl and 5%CaCl2, respectively, corresponding to the gel index of 86.68%and 94.58%, and the water holding capability of 200.14%and 274.86%. The impact of CaCl2 on the gelling was more significant than that of NaCl at the same amounts addition. It was the most significant difference when the content of inulin was 35%, the gel index and water holding capability with the addition of 1%CaCl2 were 11.24%and 42.85%more higher than with 1%NaCl. Conclusion Inorganic salts can promote the formation of short-chain inulin gel and increase its gel index and water holding capability, the effect of CaCl2 is more pronounced than NaCl.

关 键 词： 短链菊粉 凝胶指数 保水性

领　　域： [轻工技术与工程] [轻工技术与工程]