酶解小麦面筋蛋白/κ-卡拉胶复合物凝胶特性研究

【摘要】 以酶解小麦面筋蛋白为原料,研究了与κ-卡拉胶在加热条件下的成胶特性。以凝胶的硬度和熔点为响应值,设计了四因素三水平的响应面实验,研究了各因素对体系凝胶特性的影响。结果表明,当水解度和反应时间增加时,凝胶的硬度不断提高;当KCl浓度为0.09mol/L时,凝胶的硬度最大,KCl的添加能提高凝胶的熔点。更多还原

【Abstract】 In this paper the gelling properties of wheat gluten hydrolysate-carrageenan system was studied. The four factors and three levels’ response surface method (RSM) test was designed. The results showed that the gel strength was improved with reaction time and degree of hydrolysis. The gel strength was the best at 0.09mol/L of KCl. The presence of KCl resulted in the increase in the melting point of the gel.更多还原