摘要
为探究羧甲基纤维素钠(sodiuncarboxy methyl cellulose,CMC)在低酯果胶凝胶形成过程中的作用,以低酯果胶为原料,在pH 5.5下加入不同用量的CMC,考察复配后果胶凝胶的流变学性能,并对其凝胶形成进行了动力学分析。结果表明,CMC/低酯果胶复配体系是典型的假塑性流体,随着CMC添加量的增大,CMC/低酯果胶复配体系的黏度系数K增大,流体系数n减小。CMC的加入还能提高凝胶体系的黏性与弹性,当CMC的添加量为0.8%时,果胶凝胶体系的假塑性最强。同时,CMC还能提高凝胶形成速度,CMC添加量为0.8%时,SDR曲线和G'曲线明显上升,表现出较快的凝胶速度和较强的凝胶强度,当添加量大于0.8%时,凝胶形成速度下降。
In order to investigate the effect of sodiuncarboxy methyl cellulose during gelling of low-methoxyl pectin, different amount of CMC was added to low-methoxyl pectin at pH 5.5, and then the rheological properties of the mixed system were studied. The process of gel formation, and the kinetic analysis of gelling were also studied. The results showed that CMC/low-methoxyl pectin mixed system was a typical pseudoplastic fluid, the consistency coefficient K increased and the fluid index n decreased with the increase of CMC. In addition, CMC improved the viscosity and elasticity of the gel system. When the addition of CMC is 0.8% , the pseudoplasticity of the pectin gel system was the strongest. Meanwhile, the gel formation rate was increased by the addition of CMC. The SDR curve and G＇curve increased obviously, showing faster gelation speed and stronger gel strength when adding CMC at 0.8%. However, the gel formation rate decreased when the addition amount was more than 0.8%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第8期108-114,共7页
Food and Fermentation Industries
基金
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
中央高校基本科研业务费(SWU20161702001)
西南大学本科生创新基金项目(20161702001)
关键词
羧甲基纤维素钠
低酯果胶
流变特性
凝胶形成速度
动力学分析
sodiuncarboxy methyl cellulose
low-methoxyl pectin gels
rheological properties
gel formation rate
ki- netic analysis
