Effect of pectin-gluten complex on gluten dispersion stability

SUN Lian-yi; ZHANG Lian-fu; LI Jing; LI Hong

doi:10.13386/j.issn1002-0306.2014.18.045

SUN Lian-yi, ZHANG Lian-fu, LI Jing, LI Hong. Effect of pectin-gluten complex on gluten dispersion stability[J]. Science and Technology of Food Industry, 2014, (18): 245-248. DOI: 10.13386/j.issn1002-0306.2014.18.045

Citation:

Effect of pectin-gluten complex on gluten dispersion stability

Graphical Abstract

Abstract

Abstract

This study characterized dispersion stability of gluten by visible absorbance value and optimized the production of pectin-gluten complex. On the basis of single factor tests, orthogonal experiments were adopted to determine the optimal technological conditions of this production. The results showed that the most suitable reacting conditions are as follows:solid-liquid ratio 1∶10, gluten/pectin (w/w) 40∶1, pH4.5, temperature 40℃, reacting time 60 min. Under the optimum conditions, the dispersion stability of the complex reached 86.89%, and the viscosity of 10% dispersion was only 16mPa·s.

FullText(HTML)

References (16)

Supplements (0)

Cited By

Science and Technology of Food Industry

Effect of pectin-gluten complex on gluten dispersion stability

Abstract

Catalog

Export File

Citation

Format

Content