Response Surface Analysis on Effects of Factors on Texture Parameters and Water-holding Capacity of Low Methoxyl Citrus Pectin Gel

doi:10.7506/spkx1002-6630-200903017

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 81-87.doi: 10.7506/spkx1002-6630-200903017

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Response Surface Analysis on Effects of Factors on Texture Parameters and Water-holding Capacity of Low Methoxyl Citrus Pectin Gel

LIU He1，ZHU Dan-shi1，XU Xue-ming2,3，GUO Shi-dong3，JING Zheng-yu2,3

(1.College of Biology and Food Science, Bohai University, Jinzhou 121000, China；2.State Key Laboratory of Food Science and Technology,
Jiangnan University, Wuxi 214122, China；3.College of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received:2008-03-08 Revised:2008-05-22 Online:2009-02-01 Published:2010-12-29
Contact: LIU He1 E-mail:cranelau2049@yahoo.com.cn

Abstract

Abstract:

This study aimed to investigate the effects of pectin concentration, pH value and calcium addition amount on waterholding capacity and texture parameters such as hardness, adhesiveness, guminess and chewiness of low methoxyl pectin gel using response surface methodology. Results showed that the interaction between pectin concentration and calcium ion addition amount significantly affects gel properties, while pH value shows little influence. The water-holding capacity of pectin gel in this study is stable. Moreover, the optimum material proportion for preparing fat substitute is obtained by ridge trace analysis as following: pectin concentration 1.95%, calcium ion concentration 20 mmol/L and glucono-delta-lactone (GDL) addition amount 1%.

Key words: citrus pectin, texture, water holding capacity, response surface analysis

CLC Number:

TS201.2

LIU He1，ZHU Dan-shi1，XU Xue-ming2,3，GUO Shi-dong3，JING Zheng-yu2,3. Response Surface Analysis on Effects of Factors on Texture Parameters and Water-holding Capacity of Low Methoxyl Citrus Pectin Gel[J]. FOOD SCIENCE, 2009, 30(3): 81-87.

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Response Surface Analysis on Effects of Factors on Texture Parameters and Water-holding Capacity of Low Methoxyl Citrus Pectin Gel

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