张伟艺,杨杨,徐悦,王艳,刘晓飞,张光,马春敏,张娜

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

该研究以柑橘果胶和大豆分离蛋白为原料，采用响应面法优化复合凝胶的制备工艺，并系统表征其质构特性、持水性、色差和流变特性。试验结果表明，当体系pH值为2.57、蔗糖质量分数为26.88%、复合物浓度为0.05 g/mL时，可得到凝胶强度为73.89 g的优化产物。质构特性分析显示，复合凝胶的硬度、弹性、胶黏性和咀嚼性分别为640.21 gf、3.93 mm、5.08 N和17.54 mJ,此时表现出更好的质构特性。复合凝胶的持水性达94.24%,显著高于柑橘果胶(90.73%)和大豆分离蛋白(88.64%)(P<0.05);色差分析表明，复合凝胶的L~*值为93.41±0.09,a~*值为0.84±0.05,b~*值为8.26±0.13。流变特性显示复合凝胶呈现弱凝胶结构，表现为典型的剪切变稀特性，且在0～100 rad/s频率范围内，储能模量均大于损耗模量，凝胶结构紧密。该研究为蛋白质与多糖构建复合凝胶提供了理论指导。

关键词(KeyWords)： 柑橘果胶;大豆分离蛋白;复合凝胶;质构特性;流变特性;优化试验

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32372387,32402015);; 黑龙江省杰出青年基金项目(JQ2024C003);; 黑龙江省自然科学基金项目(PL2024C011);; 黑龙江省“双一流”学科协同创新成果项目(LJGXCG202080,LJGXCG202083);; 黑龙江省重点研发计划“揭榜挂帅”项目(2023ZXJ08B03);; 黑龙江省青年科技人才托举工程项目(2023QNTJ001);; 中央引导地方科技发展专项项目(ZY2022B-HRB-12)

作者(Author): 张伟艺,杨杨,徐悦,王艳,刘晓飞,张光,马春敏,张娜

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