生物加工过程Issue(3)：58-61,4.DOI:10.3969/j.issn.1672-3678.2014.03.011
pH对魔芋胶复配体系凝胶特性及色泽的影响
Effects of pH on gel properties and color of konjac glucomannan complex systems
摘要
Abstract
The polysaccharide of konjac,κ-carrageenan and isolated soy protein were blended to explore the effects of pH on the gel properties in strength,springiness,chewiness, viscosity, and color�The results showed that under the strong acid conditions( pH<4) ,gel properties of the mixed gel were unsatisfactory, but the color of the mixed gel was best,transparent and dyed easily�The gel properties of the mixed gel enhanced significantly,gel properties were excellent and gel color was ivory with the decreasing of acidity ( pH<pI)�The maximum gel strength and chewiness could be obtained when the pH reached the protein isoelectric point�Gel properties of gel strength,springiness and chewiness were good,gel color was ivory and the maximum gel viscosity could be obtained after a neutral condition was set for the composite system�An alkaline coagulant treatment for the composite system could improve the strength and the chewiness of the gel. When alkali concentration was over a certain value( pH>8) ,the gel strength of the mixed gel declined,color was poor with yellow and had strong alkali taste�关键词
卡拉胶/凝胶特性/魔芋多糖/大豆蛋白/pHKey words
carrageenan/gel properties/konjac polysaccharide/soy protein/pH分类
化学化工引用本文复制引用
庄远红,刘静娜,潘裕添,黄家福,庞杰..pH对魔芋胶复配体系凝胶特性及色泽的影响[J].生物加工过程,2014,(3):58-61,4.基金项目
福建省教育厅A类科技项目（JA12213）；漳州市自然科学基金（ZZ2013J06）；福建省教学质量与教学改革工程 （）
