豆腐柴果胶凝胶特性及其凝胶食品应用

doi:10.3969/j.issn.1004-1524.2022.09.20

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (9): 2013-2019.DOI: 10.3969/j.issn.1004-1524.2022.09.20

豆腐柴果胶凝胶特性及其凝胶食品应用

赵若寒¹(), 刘佳奇¹, 张艺¹, 张娜¹, 李梅青¹^,²^,^*()

1.安徽农业大学茶与食品科技学院,安徽合肥 230036
2.安徽省农产品加工工程实验室,安徽合肥230036

收稿日期:2021-03-13 出版日期:2022-09-25 发布日期:2022-09-30
通讯作者: 李梅青
作者简介:*李梅青,E-mail: lmq@ahau.edu.cn
赵若寒(1996—),女,浙江金华人,硕士研究生,主要从事食品加工方面的研究。E-mail: 495196274@qq.com
基金资助:
国家级大学生创新基金(201810364055);安徽农业大学研究生创新基金(2018ysj-40)

Characteristics of pectin gel from Premna microhylla Turcz and its application of gel food

ZHAO Ruohan¹(), LIU Jiaqi¹, ZHANG Yi¹, ZHANG Na¹, LI Meiqing¹^,²^,^*()

1. School of Tea & Food Science, Anhui Agricultural University, Hefei 230036, China
2. Anhui Engineering Laboratory for Agro-Products Processing, Hefei 230036, China

Received:2021-03-13 Online:2022-09-25 Published:2022-09-30
Contact: LI Meiqing

摘要/Abstract

摘要：

豆腐柴野生资源丰富,因其果胶含量较高而蕴含很大的开发利用潜力。本研究采用超声辅助草酸铵法提取豆腐柴果胶,分析测定了其商品品质及不同流变条件下的凝胶特性变化,并以果冻产品为载体,考察了其凝胶应用特性。结果表明,提取的豆腐柴果胶属于高甲氧基果胶,商品化指标均符合现行国家标准;其凝胶特性表现为随着温度的升高和pH值的增大,黏度降低,随着蔗糖浓度的升高,黏度略微增加;当豆腐柴果胶与卡拉胶比例为1∶2、复配胶添加量为1.6%,果冻的综合性能最优。本研究为豆腐柴果胶在凝胶食品领域的应用提供一定的参考。

关键词: 豆腐柴, 果胶, 凝胶特性, 凝胶应用

Abstract:

Premna microphylla Turcz (PMT) has great exploitation and utilization potential due to its rich wild resources and high pectin content. In this experiment, ammonium oxalate ultrasonic-assisted method was used to extract PMT pectin, its product quality and rheological properties under different conditions were determined. Using jelly products as a carrier, the application characteristics of gel were investigated. The results showed that PMT pectin belonged to high methoxyl pectin were extracted, and its commercial indexes met the current national standards. The gel characteristic showed that as the temperature and pH increased, the viscosity decreased, and as the sucrose content increased, the viscosity increased slightly. In this experiment, it was found that when the ratio of PMT pectin to carrageenan was 1∶2, the addition of compound colloid was 1.6%, the overall performance of jelly was the best. It provided a certain reference for the application of PMT pectin in the field of gel food.

Key words: Premna microphylla Turcz, pectin, gel rheology, gel application

中图分类号:

TQ432.71

赵若寒, 刘佳奇, 张艺, 张娜, 李梅青. 豆腐柴果胶凝胶特性及其凝胶食品应用[J]. 浙江农业学报, 2022, 34(9): 2013-2019.

ZHAO Ruohan, LIU Jiaqi, ZHANG Yi, ZHANG Na, LI Meiqing. Characteristics of pectin gel from Premna microhylla Turcz and its application of gel food[J]. Acta Agriculturae Zhejiangensis, 2022, 34(9): 2013-2019.

图/表 9

参考文献 23

[1]	中国高等植物彩色图鉴第3卷: 被子植物. 木麻黄科、莲叶桐科[M]. 北京: 科学出版社, 2016.
[2]	楚文靖, 王世强, 谢可为. 豆腐柴的开发及利用现状[J]. 食品研究与开发, 2011, 32(7): 175-177.
	CHU W J, WANG S Q, XIE K W. Development and utilization of Premna microphylla Turcz[J]. Food Research and Development, 2011, 32(7): 175-177. (in Chinese with English abstract)
[3]	高贵珍, 曹稳根, 蔡红, 等. 野生豆腐柴叶营养成分分析及评价[J]. 植物资源与环境学报, 2003, 12(1): 60-61.
	GAO G Z, CAO W G, CAI H, et al. Analysis and evaluation of nutritional components of wild Premna microphylla leaves[J]. Journal of Plant Resources and Environment, 2003, 12(1): 60-61. (in Chinese with English abstract)
[4]	曾诠, 刘成基, 刘利根. 黄毛豆腐柴茎皮酯溶性化学成分研究[J]. 中国药科大学学报, 1989, 20(2): 94-96.
	ZENG Q, LIU C J, LIU L G. The constituents from petroleum ether fraction of the stem bark of Premna fulva craib[J]. Journal of China Pharmaceutical University, 1989, 20(2): 94-96. (in Chinese with English abstract)
[5]	张驰, 秦恩华, 周大寨. 3.5-二硝基水杨酸比色法测定豆腐柴中糖类物质研究[J]. 食品研究与开发, 2003, 24(3): 94-95.
	ZHANG C, QIN E H, ZHOU D Z. 3.5-dinitrosalicylic acid salicylic acid colorimetric determination of sugars in Premna microphylla Turcz.[J]. Food Research and Development, 2003, 24(3): 94-95. (in Chinese)
[6]	毕淑峰, 朱显灵. 豆腐柴资源及其开发利用[J]. 林业实用技术, 2005(4): 37-38.
	BI S F, ZHU X L. Development and utilization of Premna Microphylla Turcz resources[J]. Forest Science and Technology, 2005(4): 37-38. (in Chinese)
[7]	CHEN J, LIANG R H, LIU W, et al. Extraction of pectin from Premna microphylla Turcz leaves and its physicochemical properties[J]. Carbohydrate Polymers, 2014, 102: 376-384. DOI URL
[8]	LU J K, LI J J, JIN R C, et al. Extraction and characterization of pectin from Premna microphylla Turcz leaves[J]. International Journal of Biological Macromolecules, 2019, 131: 323-328. DOI URL
[9]	ZHOU F F, PAN M K, LIU Y, et al. Effects of Na⁺ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla Turcz and soy protein isolate[J]. Food Hydrocolloids, 2020, 104: 105762. DOI URL
[10]	PAN M K, ZHOU F F, SHI R H, et al. Characterizations of a pectin extracted from Premna microphylla Turcz and its cold gelation with whey protein concentrate at different pHs[J]. International Journal of Biological Macromolecules, 2019, 139: 818-826. DOI URL
[11]	YEOH S, SHI J, LANGRISH T A G. Comparisons between different techniques for water-based extraction of pectin from orange peels[J]. Desalination, 2008, 218(1/2/3): 229-237. DOI URL
[12]	HOSSEINI S S, KHODAIYAN F, YARMAND M S. Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties[J]. International Journal of Biological Macromolecules, 2016, 82: 920-926. DOI PMID
[13]	徐汶, 张俊峰, 王存文, 等. 豆腐柴叶果胶的提取工艺条件研究[J]. 天然产物研究与开发, 2003, 15(2): 138-140.
	XU W, ZHANG J F, WANG C W, et al. Studies on technological conditions of extracting pectin from Premna microphylla[J]. Natural Product Research and Development, 2003, 15(2): 138-140. (in Chinese with English abstract)
[14]	王媛莉, 李梅青, 董明, 等. 草酸铵超声辅助提取豆腐柴果胶[J]. 食品科学, 2011, 32(10): 88-91.
	WANG Y L, LI M Q, DONG M, et al. Ultrasonic-aided ammonium oxalate extraction of pectin from Premna microphylla Turcz leaves[J]. Food Science, 2011, 32(10): 88-91. (in Chinese with English abstract)
[15]	王媛莉. 豆腐柴果胶的提取及其特性的研究[D]. 合肥: 安徽农业大学, 2011.
	WANG Y L. Study on the extraction and properties of pectin in Premna microphylla Turcz[D]. Hefei: Anhui Agricultural University, 2011. (in Chinese with English abstract)
[16]	中华人民共和国卫生部. 中华人民共和国国家标准: 食品添加剂果胶 GB 25533—2010[S]. 北京: 中国标准出版社, 2011.
[17]	中华人民共和国卫生部. 中华人民共和国国家标准: 食品安全国家标准食品中水分的测定 GB 5009.3—2010[S]. 北京: 中国标准出版社, 2010.
[18]	JAFARI F, KHODAIYAN F, KIANI H, et al. Pectin from carrot pomace: optimization of extraction and physicochemical properties[J]. Carbohydrate Polymers, 2017, 157: 1315-1322. DOI PMID
[19]	晋睿冲. 豆腐柴叶中果胶提取、理化性质表征及生物活性初步研究[D]. 郑州: 郑州大学, 2018.
	JIN R C. Extraction, physicochemical properties, characterization and biological activity of pectin from Premna microphylla Turcz leaves[D]. Zhengzhou: Zhengzhou University, 2018. (in Chinese with English abstract)
[20]	宁海凤, 童群义. 超声微波协同萃取豆腐柴叶中果胶的研究[J]. 食品科技, 2011, 36(3): 148-151.
	NING H F, TONG Q Y. Ultrasonic-microwave synergistic extraction of pectin from leaves of Premna microphylla Turcz[J]. Food Science and Technology, 2011, 36(3): 148-151. (in Chinese with English abstract)
[21]	冯媛媛. 薛荔籽果胶理化性质及其功能特性的研究[D]. 重庆: 西南大学, 2010.
	FENG Y Y. Studies on the physicochemical properties and physiological functions of Ficus pumila L.Seeds pectin[D]. Chongqing: Southwest University, 2010. (in Chinese with English abstract)
[22]	吴剑夫. 秋葵果胶提取工艺优化及理化特性比较研究[D]. 兰州: 甘肃农业大学, 2018.
	WU J F. Optimization the extraction process and comparsion of physicochemical properties of pectin from okra[D]. Lanzhou: Gansu Agricultural University, 2018. (in Chinese with English abstract)
[23]	陈忆. 黄秋葵果胶和超微粉的制备及性质研究[D]. 合肥: 合肥工业大学, 2015.
	CHEN Y. Preparations and properties of pectin and superfined powder from Abelmoschus esculentus(L.)[D]. Hefei: Hefei University of Technology, 2015. (in Chinese with English abstract)

编辑推荐

Metrics

阅读次数

全文

545

HTML			PDF

最新录用	在线预览	正式出版	最新录用	在线预览	正式出版
0	0	69	0	0	476

来源	本网站	其他网站

次数	301	244
比例	55%	45%

摘要

289

最新录用	在线预览	正式出版

0	0	289

	来源	本网站

	次数	289
	比例	100%

项目 Item	评价标准Evaluation standard
项目 Item	18~25	9~17	0~8
色泽 Color	无色或浅黄色,光泽度高 Colorless or light yellow, high gloss	呈淡黄褐色,有光泽 Light yellow brown, shiny	呈黄褐色,光泽度较低 Yellowish brown, low glossy
口感 Taste	口感顺滑,有弹性,嚼劲适中 Smooth, elastic and moderate in chewing	口感较顺滑,较有弹性,嚼劲一般 Smooth, relatively elastic and chewy generally	口感粗糙,弹性差,嚼劲差 Coarse, poorly elastic and chewy
组织 Organization	呈紧密凝胶状,质地均匀、透明状,无气泡 Tightly gelatinous, uniformly texture, transparent and without air bubbles	呈较紧密凝胶状,质地较均匀, 半透明状,略有气泡 Tightly gelatinous, uniformly texture, semitransparent and slight bubbles	未成凝胶状,质地不均匀或不透明状,有少量气泡 Not gelatinous, uneven texture and opacity, with a few bubbles
风味 Flavor	酸甜可口,无异味 Sweet and sour palatable, no off flavors	偏酸或偏甜,无异味 Sour or sweet, no off flavors	过酸或过甜,略带异味 Too sour or too sweet, slightly off flavors

项目 Item	评价标准Evaluation standard
项目 Item	18~25	9~17	0~8
色泽 Color	无色或浅黄色,光泽度高 Colorless or light yellow, high gloss	呈淡黄褐色,有光泽 Light yellow brown, shiny	呈黄褐色,光泽度较低 Yellowish brown, low glossy
口感 Taste	口感顺滑,有弹性,嚼劲适中 Smooth, elastic and moderate in chewing	口感较顺滑,较有弹性,嚼劲一般 Smooth, relatively elastic and chewy generally	口感粗糙,弹性差,嚼劲差 Coarse, poorly elastic and chewy
组织 Organization	呈紧密凝胶状,质地均匀、透明状,无气泡 Tightly gelatinous, uniformly texture, transparent and without air bubbles	呈较紧密凝胶状,质地较均匀, 半透明状,略有气泡 Tightly gelatinous, uniformly texture, semitransparent and slight bubbles	未成凝胶状,质地不均匀或不透明状,有少量气泡 Not gelatinous, uneven texture and opacity, with a few bubbles
风味 Flavor	酸甜可口,无异味 Sweet and sour palatable, no off flavors	偏酸或偏甜,无异味 Sour or sweet, no off flavors	过酸或过甜,略带异味 Too sour or too sweet, slightly off flavors

指标 Index	豆腐柴果胶 PMT pectin	商品果胶 Commercial pectin	GB25533— 2010
干燥失重	7.36±1.14 a	6.27±1.07 a	—
Loss on drying
酸不溶灰分	0.25±0.05 a	0.32±0.08 a	≤1
Acid insoluble ash
总半乳糖醛酸	80.08±0.05 a	69.52±0.33 b	≥65
Total galacturonic acid
酯化度	63.74±0.32 a	55.97±1.27 b	—
Degree of esterification

指标 Index	豆腐柴果胶 PMT pectin	商品果胶 Commercial pectin	GB25533— 2010
干燥失重	7.36±1.14 a	6.27±1.07 a	—
Loss on drying
酸不溶灰分	0.25±0.05 a	0.32±0.08 a	≤1
Acid insoluble ash
总半乳糖醛酸	80.08±0.05 a	69.52±0.33 b	≥65
Total galacturonic acid
酯化度	63.74±0.32 a	55.97±1.27 b	—
Degree of esterification

复配胶类型 Compound colloid type	比例 Ratio	色泽 Color	口感 Taste	组织 Tissue	风味 Flavor	分值 Score
豆腐柴果胶∶卡拉胶	2∶1	15.2±0.92 c	17.2±1.22 b	15.1±1.54 c	24.3±2.19 a	71.8±1.47 c
PMT pectin∶carrageenan	1∶1	17.3±1.54 b	18.4±2.04 b	17.3±1.97 b	23.2±2.02 a	76.2±1.89 c
	1∶1.5	18.5±1.61 b	20.3±2.51 b	19.4±2.32 b	24.3±1.80 a	82.5±2.06 b
	1∶2	21.2±1.86 a	24.4±3.13 a	23.2±2.85 a	23.2±3.04 a	92.0±2.72 a
	1∶2.5	22.1±2.12 a	23.2±2.95 a	23.1±3.14 a	22.3±2.56 a	90.7±2.69 a
柑橘果胶∶卡拉胶	2∶1	16.6±0.85 c	6.5±0.61 c	5.5±1.12 c	23.3±2.92 a	51.9±1.38 d
Commercial pectin∶carrageenan	1∶1	18.8±1.88 b	7.3±1.03 c	7.2±1.31 c	24.5±3.14 a	57.8±1.84 d
	1∶1.5	19.6±1.51 b	12.5±1.47 b	13.6±2.30 b	23.3±2.11 a	69.0±1.85 c
	1∶2	23.5±2.74 a	14.6±1.80 b	15.3±2.56 b	22.5±1.85 b	75.9±2.24 b
	1∶2.5	24.4±3.02 a	18.3±2.29 a	18.2±1.82 a	23.2±1.28 a	84.1±2.10 a

豆腐柴果胶凝胶特性及其凝胶食品应用

Characteristics of pectin gel from Premna microhylla Turcz and its application of gel food

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 9

参考文献 23

相关文章 8

编辑推荐

Metrics

本文评价

复配胶类型 Compound colloid type	添加量 Addition amount/%	色泽 Color	口感 Taste	组织 Tissue	风味 Flavor	分值 Score
复配豆腐柴果胶	1.2	22.2±0.76 a	19.4±2.73 a	19.1±0.34 c	22.5±1.66 a	83.2±1.12 b
Compound PMT pectin	1.6	22.3±0.83 a	21.8±2.36 a	23.1±0.76 a	23.4±2.21 a	90.6±1.54 a
	2.0	21.1±1.32 a	21.5±1.65 a	21.4±1.09 b	21.6±1.56 a	85.6±1.41 b
	2.4	19.3±0.72 b	19.8±2.63 a	21.7±0.54 b	22.4±1.78 a	83.2±1.42 b
	2.8	17.4±0.97 c	17.1±3.54 b	22.2±0.37 a	21.6±3.02 b	78.3±1.98 c
复配柑橘果胶	1.2	22.6±0.54 a	16.4±1.86 c	17.3±0.94 b	20.2±1.54 a	76.5±1.22 c
Compound commercial pectin	1.6	20.3±0.39 b	19.6±2.63 b	19.9±0.63 b	20.9±1.97 a	80.7±1.41 b
	2.0	21.4±0.71 a	20.3±1.45 a	21.2±1.05 a	23.5±1.87 a	86.4±1.27 a
	2.4	20.1±0.93 b	19.8±2.74 a	22.1±0.61 a	21.4±3.51 a	83.4±1.95 a
	2.8	18.8±1.05 c	16.7±3.08 c	22.7±0.77 a	20.6±2.76 b	78.8±2.18 b

[1]	忻晓庭, 刘大群, 章检明, 张程程, 杨广廷. 漂烫与干燥方式对豆腐柴叶干粉营养组分及豆腐适制性的影响[J]. 浙江农业学报, 2022, 34(8): 1743-1751.
[2]	王信, 程亮, 王亚艺, 高旭升, 李松龄. 青海省马铃薯黑胫病病原菌的鉴定[J]. 浙江农业学报, 2018, 30(8): 1369-1375.
[3]	周然, 吴琼. 模拟不同等级道路运输振动对哈密瓜软化和果胶降解的影响[J]. 浙江农业学报, 2018, 30(11): 1832-1838.
[4]	许春平1，孙斯文1，郝辉2，王墨染2，马宇平2，*. 烟梗果胶酶解条件优化及热裂解分析[J]. 浙江农业学报, 2015, 27(4): 657-.
[5]	曹雪丹1，方修贵1，周伟东2，戚行江3，赵凯1. 澄清工艺对蓝莓果汁品质的影响[J]. 浙江农业学报, 2014, 26(4): 1042-.
[6]	曾东慧;张俊;*;陆胜民. 柑橘皮分层设备的设计与果皮全利用的研究[J]. , 2013, 25(4): 0-878.
[7]	尹颖;陆胜民;*;陈剑兵;郑美瑜;夏其乐;张俊. 柑橘皮渣制备低分子果胶及其抗癌活性的评价[J]. , 2013, 25(3): 0-618.
[8]	王龙英;费笛波;皮雄娥. 纺织用纤维素酶、果胶酶高产菌株选育与固态发酵及其应用[J]. , 2006, 18(4): 0-263.