食品科学2011，Vol.32Issue(18)：68-71,4.
果胶对果胶-麦醇溶蛋白-儿茶素模拟体系稳定性的影响
Influence of Pectin on Stability of Pectin-Gliadin-Catechin Complex in Model System
摘要
Abstract
In order to improve the stability of pectin-protein-phenolics complex in cloudy apple juice,a model system was made by dissolving catechin,gliadin and apple pectin in water.The effects of relative molecular mass,degree of esterification（DE） of pectin and pH of the system on the stability of the ternary complex,evaluated based on turbidity retention rate were studied by one-factor-at-a-time and orthogonal array design methods.Results showed that as the relative molecular mass and DE of pectin and the pH of the system increased,turbidity retention rate initially increased and then decreased.Maximum turbidity retention rate was achieved by adding pectin with relative molecular mass of 84700 and DE of 62.95% and adjusting the pH of the system at 3.7.关键词
果胶-麦醇溶蛋白-儿茶素/混浊稳定性/模拟体系Key words
pectin-protein-catechin/cloud stability/model system分类
轻工纺织引用本文复制引用
赵光远,刁华娟,荆利强..果胶对果胶-麦醇溶蛋白-儿茶素模拟体系稳定性的影响[J].食品科学,2011,32(18):68-71,4.基金项目
河南省杰出青年基金项目 （）
河南省青年骨干教师项目 （）
