共查询到18条相似文献,搜索用时 546 毫秒
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对果胶类型做了概括介绍,将酰胺化果胶与普通低酯果胶以及高酯果胶进行多方面的比较,突出酰胺化果胶的特性。结合国内外对酰胺化果胶生产的研究现状,以及其在食品工业和医疗方面的应用现状,对酰胺化果胶生产的发展前景进行了分析。 相似文献
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利用均匀设计法进行橘皮酰胺化低酯果胶提取的工艺条件试验。考察反应pH、反应时间、反应温度3个因素对酰胺化低酯果胶得率、酰胺化度和酯化度的影响,通过试验数据的偏最小二乘回归分析得到可对酰胺化低酯果胶得率、酰胺化度和酯化度3个指标进行预测的二次多项式数学模型。此数学模型描述各种反应因素与橘皮低酯果胶得率、酰胺化度和酯化度之间的关系,预测得率时有较好的效果,预测酯化度和酰胺化度时存在一定误差。 相似文献
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酰胺化低酯果胶具有较普通低酯果胶更优越的胶凝性质,国外对其的研究已经不限于制备工艺,而更多在于其性质及新产品的应用开发,但国内的研究还几乎是空白.本文以柑橘酰胺化低酯果胶为研究对象,对其凝胶破碎强度的影响因素进行了研究.研究其形成凝胶时的影响因素:凝胶保存时间与温度、成胶条件(果胶浓度、体系pH、钙离子浓度、缓冲盐的种类及含量),并探讨了各因素对凝胶破碎强度影响的机理.此外,对比高酯果胶形成的凝胶,研究了酰胺化低酯果胶凝胶的热可逆性质.研究表明其成胶时主要受到凝胶保存的温度与时间、酰胺化低酯果胶含量、凝胶体系pH、钙离子浓度、蔗糖浓度、缓冲盐种类及添加量等因素的影响;其中缓冲盐的种类及含量对凝胶破碎强度有影响;并且,酰胺化低酯果胶的热可逆性也与缓冲盐有关.该结论为其作为胶凝剂在食品中的应用打下良好的理论基础. 相似文献
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以商品柑桔高酯果胶为原料,对其进行酰胺化处理,研究低温条件下酰胺化作用的氨水浓度和脱酯时间对产品质量的影响,以果胶的半乳糖醛酸含量、酯化度(DE值)、酰胺取代度(DA值)、特性粘度等指标为考察依据。结果表明,低温下(5℃)高浓度氨水(4N)脱酯可将影响果胶品质的β-消去反应控制在较小程度,所得产品特性粘度较高,酰胺化程度(DA值)较大;而低浓度氨水(1N)处理则得到酰胺化程度较低的产品。这两种方式配合短时间脱酯(40min)都可制得半乳糖醛酸含量,DE值,DA值等指标符合EU(欧盟)关于酰胺化果胶标准的产品。 相似文献
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低酯果胶的凝胶质构性能研究 总被引:11,自引:2,他引:9
以X-T21型质构仪为主要研究设备,重点研究了低酯果胶凝胶性能和相关影响因素。研究结果表明,提高低酯果胶浓度和体系pH、适当降低凝胶形成温度是增强凝胶质构性能的有效手段;在几种金属离子中,铜离子促进凝胶形成的能力最强,但其离子浓度必需适中,否则过量的离子会对凝胶性能产生负面影响;低分子糖类成分并非低酯果胶凝胶形成的必备成分,但适量糖类的添加有助于凝胶性能的提高;加热及高速搅拌处理对已经形成的凝胶结构椲产生一定破坏作用。 相似文献
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为研究pH值对低酯果胶/酪蛋白酸钠复合体系流变及结构特性的影响,分别在不同酸性条件下(pH 3.0、3.5、4.0、4.5、5.0、5.5)对复合体系的静态剪切及动态黏弹流变特性、Zeta电位、粒径、浊度、微观结构进行测定。结果表明:复合体系流变特性呈两段式变化,在pH 3.0~4.0时,随pH值的增大,复合体系流体指数n和tanδ均增大,稠度系数K减少;在pH 4.5~5.5时,体系n和tanδ骤减后继续增加,且增加程度更大,K骤增后继续减少。复合体系Zeta电位值随着pH值的增大而降低。Zeta电位值在pH 3.0~4.0时为正,在pH 4.5~5.5时为负。复合体系粒径和浊度值均随着pH值的增大呈先增大后减小的趋势,在pH 4.5时达到最大。随着pH值的降低,复合体系微观结构由杂乱变得细密。在pH 3.0~4.0时,体系以低酯果胶附着在酪蛋白表面结构为主;在pH 4.5~5.5时,体系中低酯果胶的网状结构更明显。因此,pH值的变化会改变复合体系的流变及结构特性,从而影响体系的稳定性。 相似文献
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In the current study, formulation design and development of a novel pectin-based functional gel were investigated. Amidated low methoxyl pectin (ALMP), high methoxyl pectin (HMP), sorbitol, inulin, rebaudioside-A, gardenia, phloridzin, quercetin, apple flavor, and calcium chloride (as its dihydrated salt) were selected as general ingredients. Response surface methodology was applied to design different formulations and to investigate on their experimental responses. The oscillatory tests were carried out in 2 stages with ALMP, HMP, sorbitol, and inulin as the variables of the 1st stage and ALMP and calcium chloride as the variables of the 2nd stage. Results of the 1st stage indicated relatively similar behaviors throughout the frequency range applied for all of the samples studied (true gels). However, magnitudes of the 5 rheological parameters of this study (storage modulus, loss modulus, loss tangent, complex modulus, and complex viscosity) were affected by different variables (ALMP, HMP, inulin, and sorbitol concentrations). Experimental results confirmed that sorbitol could be omitted from the formula while inulin and HMP could be used at their highest levels studied. At the 2nd stage, only 2 formulas indicated a strong gel behavior and other formulas showed typical behaviors of weaker gels or those of the concentrated solutions. At the conclusion of this study, a finished gelled product formula was suggested with the application of the best levels of the ingredients. The resultant gel was found to be set rapidly with no syneresis and showed a potential to be considered as a functional gelled dessert. 相似文献
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Simin Feng Yuxin Sun Pei Wang Peilong Sun Christos Ritzoulis Ping Shao 《International Journal of Food Science & Technology》2020,55(5):1872-1880
To improve long-term stability of the liposomes, resveratrol (RES) liposomes, epigallocatechin gallate (EGCG) liposomes, RES+EGCG liposomes, RES+EGCG liposomes coated with low methoxyl pectin (LMP) were prepared, and their physical properties were evaluated. The prepared liposomes have a particle sizes of about 110 – 160 nm. The LMP-coated composite liposomes have the largest particle size and zeta potential, the latter indicating higher system stability. Liposome systems were pasteurised and placed in an orange juice system as to study liposome stability in a real the food environment. LMP bridge with metal ions forming a network-like gel in the LMP-coated composite liposomes, thereby enhancing the stability of liposomes. LMP-decorated liposomes could be developed as a formulation for encapsulating and delivering functional ingredients. 相似文献
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《Journal of dairy science》2019,102(6):4832-4843
Yogurt is a popular product worldwide partly because of the health-promoting effects of the probiotics that it contains. Probiotics with high survivability constitute a promising direction for fortified yogurt products. This study aimed to prepare Bifidobacterium breve–loaded yogurt with the bacteria surviving transit to the lower part of small intestine or colon. Bifidobacterium breve beads were prepared through an ion-crosslinking method using low methoxyl pectin as the encapsulating material. Features such as encapsulation efficiency and stability during storage and passage through the simulated gastrointestinal tract were studied in vitro. A commercial starter was used for yogurt fermentation, and B. breve with or without encapsulation was added as a probiotic supplement with the starter or 3 to 4 h after fermentation. The effects of B. breve beads on yogurt characteristics were evaluated after different fermentation processes: BC, milk fermented with marketed yogurt starter; UBFF, unencapsulated B. breve added to fresh milk and then fermented; EBFF, encapsulated B. breve added to fresh milk and then fermented; UBAF, unencapsulated B. breve added after fermentation with the starter; and EBAF, encapsulated B. breve beads added 3 to 4 h after fermentation with the starter. Evaluation was based on texture, electronic nose, and electronic tongue analyses. The particle size analysis of B. breve beads showed that they were uniform, mostly spherical, 1 to 1.5 mm in diameter with encapsulating efficiency higher than 99%. Following treatment with the simulated gastrointestinal tract conditions, the number of B. breve decreased by 1.76 and 4.82 log cfu/g for B. breve beads and unencapsulated B. breve, respectively. The EBAF group showed the lowest viscosity (2,235.67 cP) at d 0, and the lower postfermentation degree was reflected by the slow increase in yogurt viscosity. All groups kept a relatively stable pH during storage. The cohesiveness values of the EBAF and UBAF groups were significantly higher than those of the other groups. The trends in texture changes within the BC, UBFF, and EBFF groups were similar, and the UBAF and EBAF groups showed similar trends. In conclusion, B. breve beads showed good stability in vitro and improved yogurt characteristics by increasing the survival rate of the encapsulated cells. Good compatibility of low methoxyl pectin beads with yogurt was also observed. 相似文献
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Ying-Xing Huang Jun-Ru Qi Jin-song Liao Wen-Xin Jiang Yong Cao Jie Xiao Xiao-Quan Yang 《International Journal of Food Science & Technology》2021,56(10):5220-5229
The objective of this work was to extract high methoxyl (HM) pectin with oxalic acid, characterise its physicochemical properties and evaluate its dispersion stability in acidified milk drink (AMD). HPSEC–MALLS analysis revealed that the obtained HM pectin was high in molecular weight (522.4 kDa). The ζ-potential of the obtained HM pectin in aqueous solution at pH 4.0 was −31.5 mV. The AFM images proved that the obtained HM pectin contained several long linear molecules. The apparent diameter of AMD stabilised by the obtained HM pectin was 636 nm at the concentration of 3.0‰. The stability analysis of AMD and the microscopic observation with confocal laser scanning microscopy (CLSM) proved that the obtained HM pectin was a prominent stabiliser in AMD. 相似文献