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《Food Science》 2010-19
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Water-holding Capacity and Mechanical and Optical Characteristics of Soy Hull Low and High Methoxyl Pectin Complex Gel

LIU He,LIU Hao-dong,GUO Xiao-fei,ZHU Dan-shi (College of Biology and Food Science,Bohai University,Jinzhou 121000,China)  
The effects of sucrose content and the ratio of soy hull low to high methooxyl pectins on the water-holding capacity and mechanical and optical characteristics of soy hull low and high methooxyl pectin complex gel were examined in this work. Sucrose content had large effects on all the water-holding capacity and mechanical and optical characteristics of the complex gel and increasing sucrose content resulted in higher water-holding capacity,failure stress,elasticity and clarity. The ratio of soy hull low to high methooxyl pectins also had obvious effects on the above properties,and an appropriate ratio could induce the synergistic effect between molecules of the two pectins and the resultant product had better water-holding capacity and mechanical properties.
【Fund】: 辽宁省教育厅高校重点实验室项目(2009S001)
【CateGory Index】: TS201.2
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