关键词: 大豆种皮果胶类多糖, 凝胶球, 凝胶强度, 溶胀性, 水分解吸

Abstract:

Effect of ferric ion concentration and soybean hull pectic polysaccharide (SHPP) concentration on gel strength,
swelling properties and moisture desorption process of soy hull pectic polysaccharide spherical gel measured by texture
profile analysis and thermal gravimetric analysis was investigated in this study. The results showed that the suitable ferric ion
concentration and high SHPP mass concentration were beneficial to spherical gel with high gel strength, big swelling ratio
and high-density net structure. The biggest gel strength and swelling ratio of the spherical gel with 0.3 mol/L ferric ion and
6.0 g/100 mL SHPP were approximately 116.33 g and 366%, respectively. For moisture desoprtion of the spherical gel with
0.3 mol/L ferric ion and 6.0 g/100 mL SHPP, the pre-exponential factor and activation energy were the largest, indicating
that the network structure of gel spheres was dense.

Key words: soybean hull pectic polysaccharide, spherical gel, gel strength, swelling properties, moisture desorption