不同高酯果胶的钙敏特性及其对酸乳饮料稳定性的影响

Calcium sensitivity of different HM pectins and their effect on stability of acid milk beverage

摘要: 本文以6种高酯果胶为研究对象,采用频率扫描-粘弹性流变曲线来研究其钙敏特性,并研究钙敏性对酸乳饮料稳定性的影响作用。结果表明:高酯果胶P1、P2、P3、P4有钙敏性,P5、P6几乎无钙敏性。钙敏性强弱顺序为P1>P2>P4>P3>P5≥P6。蛋白稳定性研究表明:酯化度相近的高酯果胶在粘度相同的情况下,其钙敏性对酸乳饮料的稳定性有影响作用,钙敏性越强,酸乳体系越稳定,钙敏性越弱,酸乳体系越失稳。

Abstract: The 6 High Methoxyl pectins which were researched deeply before were regarded as the research subject to determine their G″ and G' with frequency scanning explanation for calcium sensitivity. Results demonstrated that HM pectins P1、P2、P3、P4 had obvious calcium sensitivity,respectively,and P5,P6 were noncalcium sensitivity.The order of calcium sensitivity of HM pectins was P1 > P2 > P4 > P3 > P5 ≥P6. Protein stability data showed that there was correlation between calcium sensitivity and protein stability of HM pectins when their viscosity and DE were same,HM pectins with strong calcium sensitivity had better protein stability,whereas low calcium- sensitive HM pectins had poor protein stability.