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

doi:10.3969/j.issn.1004-1524.2022.09.20

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (9): 2013-2019.DOI: 10.3969/j.issn.1004-1524.2022.09.20

• Food Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

TQ432.71

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.

Figures/Tables 9

References 23

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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

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

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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

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