Study on Properties of Complex Gel of Low-methoxyl Pectin and Whey Protein Isolate

doi:10.7506/spkx1002-6630-200911014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 66-70.doi: 10.7506/spkx1002-6630-200911014

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Study on Properties of Complex Gel of Low-methoxyl Pectin and Whey Protein Isolate

LIU He1，ZHU Dan-shi1，LIU Li-ping1，CHEN Zhong-chuan1，XU Xue-ming2,3，GUO Shi-dong2，JIN Zheng-yu2,3

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

Received:2008-09-01 Revised:2008-11-12 Online:2009-06-01 Published:2010-12-29
Contact: LIU He1， E-mail:cranelau2049@yahoo.com.cn

Abstract

Abstract:

The effects of pH value and concentrations of sodium chloride and calcium chloride on the properties of complex gel system of low-methoxyl pectin and whey protein isolate (WPI) such as gel hardness and water holding capacity (WHC) were investigated. Through response surface analysis, it was found that pH value and concentrations of sodium chloride and calcium chloride significantly affected the molecular structure of WPI and the interaction between protein and polysaccharide. Moreover, the regression equations on response values were obtained and the optimal pH value and concentrations of sodium chloride and calcium chloride for complex gel were confirmed as 6, 0.2 mol/L and 10 mmol/L, respectively. Under this condition, the obtained gel hardness was about 200 g and the WHC was about 75%.

Key words: pectin, whey protein isolate (WPI), gel, gel hardness, water holding capacity (WHC)

CLC Number:

TS201.2

LIU He1，ZHU Dan-shi1，LIU Li-ping1，CHEN Zhong-chuan1，XU Xue-ming2,3，GUO Shi-dong2，JIN Zheng-yu2,3. Study on Properties of Complex Gel of Low-methoxyl Pectin and Whey Protein Isolate[J]. FOOD SCIENCE, 2009, 30(11): 66-70.

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Study on Properties of Complex Gel of Low-methoxyl Pectin and Whey Protein Isolate

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