Abstract:

The effects of mixed ratio of three materials (peanut protein flour, carrageenan and corn starch), concentration of the mixture, heating temperature, heating time and pH on the gelation of peanut protein flour were discussed, and the texture properties such as hardness and springiness of the gel formed were determined by a texture analyzer (TA-XT plus). The optimal gelation conditions of peanut protein flour were obtained by orthogonal test design as follows: ratio of peanut protein flour/ carrageenan/corn starch 8.00:0.23:1.77, concentration of the mixture 18%, pH 6.75, and heating the mixture solution at 90 ℃ for 30 min. The complex gel obtained under the optimized conditions possessed good thermal stability and storage property.

Key words: peanut protein flour, carrageenan, corn starch；improvement, gelling property