CAJ | 학술논문

考察pH对魔芋多糖、κ卡拉胶与大豆分离蛋白混合凝胶强度、弹性、咀嚼性、黏度及色泽等的影响。结果表明：在强酸性条件下（pH＜4），凝胶特性较差，但此时色泽最好，较透明，易于上色；随着酸度的减小（pH＜pI），凝胶特性显著提高，此时凝胶特性较好，色泽呈乳白色；当到达蛋白质等电点时，表现出最高的凝胶强度和咀嚼性；当pH中性时，黏度最大，凝胶强度、弹性、咀嚼性均较高，色泽较好，呈乳白色；在碱性条件下，凝胶强度和咀嚼性有所提高，但是，当碱性超过一定值（ pH＞8），凝胶强度反而下降，凝胶偏黄，色泽较差且有浓碱味。
고찰pH대마우다당、κ잡랍효여대두분리단백혼합응효강도、탄성、저작성、점도급색택등적영향。결과표명：재강산성조건하（pH＜4），응효특성교차，단차시색택최호，교투명，역우상색；수착산도적감소（pH＜pI），응효특성현저제고，차시응효특성교호，색택정유백색；당도체단백질등전점시，표현출최고적응효강도화저작성；당pH중성시，점도최대，응효강도、탄성、저작성균교고，색택교호，정유백색；재감성조건하，응효강도화저작성유소제고，단시，당감성초과일정치（ pH＞8），응효강도반이하강，응효편황，색택교차차유농감미。
The polysaccharide of konjac,κ-carrageenan and isolated soy protein were blended to explore the effects of pH on the gel properties in strength,springiness,chewiness, viscosity, and color?The results showed that under the strong acid conditions( pH<4) ,gel properties of the mixed gel were unsatisfactory, but the color of the mixed gel was best,transparent and dyed easily?The gel properties of the mixed gel enhanced significantly,gel properties were excellent and gel color was ivory with the decreasing of acidity ( pH<pI)?The maximum gel strength and chewiness could be obtained when the pH reached the protein isoelectric point?Gel properties of gel strength,springiness and chewiness were good,gel color was ivory and the maximum gel viscosity could be obtained after a neutral condition was set for the composite system?An alkaline coagulant treatment for the composite system could improve the strength and the chewiness of the gel. When alkali concentration was over a certain value( pH>8) ,the gel strength of the mixed gel declined,color was poor with yellow and had strong alkali taste?