Effects of Different Factors on Gel Characteristics of Tea Polysaccharides

doi:10.7506/spkx1002-6630-201211008

Abstract

Abstract: A texture analyzer was used to test the gel strength, gumminess, chewiness, adhesiveness, springiness and cohesiveness of tea polysaccharides (TPs) under varying conditions of concentration, heating temperature, time, pH and calcium ion concentration. The results showed that the TPs concentration and heating temperature required for gelation were at least 5 mg/mL and 50 ℃, respectively. TPs gel strength was directly proportional to TPs concentration and temperature. Long storage time and strong acidity or alkaline could reduce the gel strength of TPs while calcium ion did not reveal stimulation effect on it.

Key words: tea polysaccharide, gel characteristics, texture analyzer, gel strength

CLC Number:

Q513.2
TS218

CHENXu-ping，XIEYi，DENGLiu-meng-zi，HUANGXue-song. Effects of Different Factors on Gel Characteristics of Tea Polysaccharides[J]. FOOD SCIENCE, 2012, 33(11): 35-38.

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Effects of Different Factors on Gel Characteristics of Tea Polysaccharides

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