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題名 | Contribution of High Hydrostatic Pressure to Gel Formation of High Methoxy Pectin=高壓處理對高甲氧基果膠凝膠形成之作用 |
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作者姓名(中文) | 柯文慶; 張振忠; 黃卓治; | 書刊名 | 農林學報 |
卷期 | 45:3 1996.09[民85.09] |
頁次 | 頁1-11 |
分類號 | 463 |
關鍵詞 | 凝膠形成; 高甲氧基果膠; 靜水壓; Gel formation; High methoxy pectin; Hydrostatic pressure; |
語文 | 英文(English) |
中文摘要 | 本研究在於探討靜水壓對糖-酸-果膠(高甲氧基果膠;HMP)模式系統凝膠形 成之影響,並與加熱處理者比較。試驗中所用果凍成分之範圍為總固形分 53-71 ° Brix, 果膠 0-3 %, pH 2.65-3.78。 結果發現加壓處理( 3,000 atm 20 min )果凍需放置 11-13 hr 才能得到穩定之凝膠,而加熱者( 90 ℃ 20 min )需 13-15 hr。對加壓與加熱 凝膠言,兩者之凝膠強度均隨果膠含量與總固形分之增加而增加, 而 68 ° Brix、pH 3.1 為得到最高凝膠點之條件。 2,000-4,000 atm 為使果膠分子變性之臨界壓力範圍, 4,000 atm 以上壓力處理下,可得凝膠強度較高之凝膠,顯示此壓力以上可使果膠分子之網狀構造 重組。與加熱處理所得凝膠相較,加壓誘發之凝膠形成機制呈示較大之可逆性。 |
英文摘要 | Influence of hydrostatic pressure on the gel formation of sugar-acid- pectin (high methoxyl pectin; HMP) model system was investigated and compared to the gel formed by heating. The compositions of all gel samples ranged in 53-71 ° Brix for total solids, 0-3% for pectin, and 2.65-3.78 for pH. Setting time for pressure-treatment (3,000 atm, 20 min) gel was estimated to be 11 to 13 hr to obtain a steady, and that for heat-treatment (90 ℃, 20 min ) gel was 13 to 15 hr. For both pressure- and heat-treatment gels, gel strength increased with the increase of pectin content and total solids. A 68 ° Brix with pH 3.1 was suitable conditions to observe the maximum point. Pressure of 2,000 ∼ 4,000 atm was the critical region that led pectin molecules to denature. Significant increase in gel strength was noticed for those gels treated with higher pressure beyond 4,000 atm infered that network of the pressure-treatment gel was reconstituted. Compared to the heat-treatment gel, the gel formation mechanism under pressure was proposed to be reversible rather than irreversible. |
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