盐离子对魔芋多糖-蛋白复配体系凝胶特性及色泽的影响

Effects of Salt Ions on Gel Properties and Color of Konjac Polysaccharide and Soybean Protein Isolate Complex Systems

摘要:

研究了5种盐离子及不同质量分数的NaCl、KCl、ZnCl₂对魔芋多糖、κ-卡拉胶与大豆分离蛋白复配体系凝胶强度、弹性、咀嚼性、黏性及色泽的影响. 结果表明,盐离子有利于增强复配体系凝胶强度,增强效果由大到小顺序为K⁺、Ca²⁺、Zn²⁺、Na⁺、Mg²⁺,但盐离子降低了凝胶的弹性、咀嚼性、黏度和透明度,Mg²⁺对凝胶的弹性、咀嚼性影响最大,而Zn²⁺对黏度和透明度影响最大； 与NaCl、ZnCl₂相比,KCl对凝胶的弹性、咀嚼性、黏度和色泽变化影响最小,KCl质量分数为0.25%~0.50%时,凝胶强度较优,咀嚼性、黏度和色泽也较为稳定.

Abstract:

This experiment explored the effects of five salt ions and different concentrations of NaCl, KCl, and ZnCl₂ on the gel strength, springiness, chewiness, viscosity, and color of the composite system including konjac polysaccharide, κ-carrageenan, and isolated soy protein. The results showed that the gel strength of mixed gel was increased by adding the salt ions, and the reinforcing effects appeared as follows:K⁺>Ca²⁺>Zn²⁺>Na⁺>Mg²⁺. However, the springiness, chewiness, viscosity, and gel transparency were reduced. The lowest springiness and chewiness were obtained by adding Mg²⁺ while the lowest viscosity and gel transparency were obtained by adding Zn²⁺.Compared with NaCl and ZnCl₂, KCl had the least influences on the change of springiness, chewiness, viscosity, and color, and the optimized concentration of KCl was 0.25%-0.50%.