Impacts Of Typical Chemical Processing Conditions On The Rheological,Gel And Textural Properties Of Apple Pectin And Apple Polyphenols Compound

In this study,apple pectin(AP)and apple polyphenol(PAL)are selected as raw materials to investigate the optimal rheological property,gelation rate,textural property and structure characteristics,gelling property,water holding capacity of AP-APL compound under different raw material ratios,different calcium ion concentrations and different pH values.The primary research conclusions are as follows:1.Different ratios of raw materials,calcium ion concentrations and pH values have an appreciable impact on the rheological properties of AP-APL compound.In the process of static shearing determination,when the ratio reaches up to 2.5:1,the calcium ion concentration is raised to 0.3% and the pH value comes up to 3.6,the shear stress of the AP-APL compound reaches the maximum under the same shear rate.Similarly,in the dynamic time scanning measurement process,the storage modulus of AP-APL compound shows the maximum when the ratio comes up to 2.5:1,the calcium ion concentration reaches up to 0.3% and the pH value is 3.6,which indicated the top rheological property of the compound.2.Different ratios of raw materials,calcium ion concentrations and pH values have an appreciable impact on the gel properties dynamic viscoelasticity of AP-APL compound.In the process of dynamic frequency scanning determination under the same angular frequency,when the ratio of AP-APL comes up to 2.5:1,the calcium ion concentration gets to 0.3% and the pH value is 3.6,the dissipation factor of the compound system reaches the minimum value,the viscosity reaches up to the maximum,and the dynamic viscoelasticity and stability both come to the optimum value.Moreover,in the determination of the average structural developing rate(SDRa),the gelation rate reaches to the top speed when the ratio of AP-APL comes up to 2.5:1,the calcium ion concentration is 0.3% and the pH value reaches up to 3.6,which suggested the optimum dynamic viscoelasticity and stability.3.Different ratios of raw materials,calcium ion concentrations and pH values have a remarkable influence on the water holding capacity and textural properties of AP-APL compound.According to the results of the analysis and determination of water holding capacity and textural properties,both of the indexes show maximum values when the ratio comes up to 2.5:1,the calcium ion concentration reaches up to 0.3% and the pH value is 3.6,which showed the optimal overall textural property.4.The microstructure of AP-APL compound is also significantly affected by different raw material addition ratios,calcium ion concentrations and pH values.In the process of microstructure determination,when the ratio of apple pectin to apple polyphenol is raised to 2.5:1,the calcium ion concentration is increased to 0.3% and the pH value reaches up to 3.6,the compound system shows an evenly and dense network structure,and the pore diameter of the compound system reaches up to the maximum value,the pore diameter distribution is well-proportioned,the overall structure is the most orderly and the stability comes to the highest level.The above-mentioned results in this paragraph have verified the conclusions obtained from certain previous experiments.