关键词: 大豆多糖, 葡萄糖, 果糖, 山梨醇, 持水性, 透明度, 凝胶强度

Abstract:

In this manuscript, the combined effects of one of three monosaccharides (glucose, fructose or sorbitol), citric acid
and potassium ion (at a fixed concentration of 0.2 mol/L) on the transparency, water-holding capacity and gel strength of
soybean hull pectin were studied. Statistical analysis with Design-Expert software showed that polysaccharide concentration
had a significant influence on water-holding capacity, transparency and gel strength. The highest water-holding capacity
and gel strength (98% and 37.74 g, respectively) were observed for 3.00 g/100 mL soybean hull pectin gel with 0.20 mol/L
potassium ion, 0.75 g/100 mL citric acid and 2.50 g/100 mL sorbitol. Citric acid and soluble solids also had significant
effects on the transparency. Pectin concentration was correlated negatively with the transparency but positively with the
gel strength. Citric acid concentration only affected significantly the gel transparency, while glucose concentration exerted
significant effects on both water-holding capacity and gel strength (P < 0.05) but not on the transparency.

Key words: soybean pectin, glucose, fructose, sorbitol, water-holding capacity, transparency, gel strength