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頁籤選單縮合
題名 | 功能性代糖的使用對高壓下高甲氧基果膠凝膠作用的影響=Effects of Functional Sugar Substitutes on the Gelation of High-Methoxyl Pectin under High Pressure |
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作者姓名(中文) | 金安兒; 曾政鴻; | 書刊名 | 中國醫藥學院雜誌 |
卷期 | 8:4 1999.12[民88.12] |
頁次 | 頁41-50 |
分類號 | 463.3 |
關鍵詞 | 高靜水壓; 高甲氧基果膠; 凝膠; 功能性代糖; 質地輪廓分析; High hydrostatic pressure; High-methoxyl pectin; Gel; Functional sugar substitutes; Texture profile analysis; |
語文 | 中文(Chinese) |
中文摘要 | 低糖食品為目前的流行趨勢,傳統的高甲氧基果膠凝膠製品中所使用的蔗糖濃度 必須高達 55% 以上,才會得到良好的高甲氧基果膠凝膠; 由於含糖量甚高,因此本研究嘗 試採用山梨醇、木糖醇或甘露糖醇等功能性代糖作為共溶質來取代蔗糖,在不提供額外熱能 的狀態下, 對加壓過程中不同的功能性代糖濃度( 40 ∼ 65% )、 操作壓力( 3,000 ∼ 5,000 atm )及檸檬酸濃度( 0.0075 ∼ 0.08 M )等因子,在高甲氧基果膠凝膠效果中所 造成的影響加以探討。 測定之品質項目包括有凝膠強度、Hunter L、a、b 值、水活性與質 地輪廓分析等。比較蔗糖和功能性代糖高壓誘導之果膠凝膠間的差異,發現在加壓後的各類 果膠凝膠中, 檸檬酸的使用量愈高會有愈好的凝集效果,形成產品的水活性最低可達 0.80 ∼ 0.85。 在 Hunter L、a、b 的比較方面,三種糖醇困膠凝膠並沒有特別的差異,Hunter L 值為 10 ∼ 35, Hunter a 值為 -5 ∼ 5, Hunter b 值為 0 ∼ 4。此外,並發現山梨醇 在檸檬酸濃度高於 0.04 M 下凝膠效果會降低。較大的壓力可產生較強的凝膠結構,這種影 響在蔗糖以及木糖醇凝膠中表現較為明顯, 結果顯示這兩種糖醇促成凝膠之較適當壓力為 4,000 大氣壓。 |
英文摘要 | Consumption of low sugar foods has been a popular trend in the modern society. The surcrose concentration in the traditional high-methoxyl pectin gelation products is normally higher than 55% and therefore a good gelation of high-methoxyl pectin could be obtained. In order to overcome the defect of high sucrose concentration contained in the traditional products, high pressure-induced high-methoxyl pectin gelation was studied by using functional sugar substitutes, such as sorbitol, xylitol or mannitol, instead of sucrose as the co-solutes at high operating pressures without additional supply of heat to the pressure vessel. The effects of various operating parameters including different functiona sugar substitute concentrations (40-65%) , operating pressures (3000-5000 atm), and citric acid concentrations (0.0075-0.08 M) were studied. ltems tested included gel strength, Hunter L, a, b values, water activity, and TPA analysis. By comparison of the effects among sucrose and functional sugar substitutes in the high pressure-induced gelation of pectin, it was found that after pressurization, the more citric acid used, the stronger the aggregation of the pectin molecules occurred and products with water activities as low as 0.80-0.85 were formed. There were no significant difference in Hunter L, a, b values among these three pectin gels of sorbitol, xylitol or mannitol. Hunter L values were 10-35, hunter a values -5 -5, and hunter b values 0-4. Besides, sorbitol formed a weaker gel at acid concentrations over 0.04 M. Higher pressures generated stronger gel networks, and the effect was found to be more pronounced in sucrose and xylitol pectin gels. Results indicated that the more suitable processing pressure for these two sugar alcohol pectin gels was 4,000 atm. |
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