Ibyiza nibibi bya buri kimwe cya Pectin, Carrageenan Kandi Yahinduwe Ibigori

Ibyiza nibibi bya buri pectine, karrageenan hamwe nibigori byahinduwe

Pectin ni polyisikaride ikurwa mu mbuto n'imboga zishobora gukora geles hamwe nisukari mugihe cya acide. Imbaraga za gel za pectine ziterwa nibintu nka esterification, pH, ubushyuhe hamwe nibisukari. Pectin yoroshye bombo irangwa no gukorera mu mucyo, uburyohe bworoshye kandi ntibyoroshye gusubira kumusenyi.

Pectin irashobora kugabanywa muri Methoxyl High Pectin na Methoxyl Pectin nkeya ukurikije urugero rwa methyl esterification. Sisitemu yo hejuru ya ester pectin gel kugirango ihuze nuburyo bwibanze bwo gukora gel kuri pH 2.0 ~ 3.8, ibishishwa bya elegitoronike 55%, kandi bigira ingaruka kumiterere ya gel hamwe nimbaraga zibi bikurikira:
- Ubwiza bwa Pectin: ubwiza cyangwa bubi bugira ingaruka ku buryo butaziguye ubushobozi bwo gukora gel; na
- Ibirimo bya pectin: hejuru yibirimo bya pectine muri sisitemu, biroroshye byoroshye gukora zone ihuza hagati yizindi nziza ningaruka za gel;
- Soluble solide ibirimo nubwoko: ibishishwa bitandukanye byubwoko nubwoko, irushanwa rya molekile zamazi zingana nuburemere butandukanye, imiterere ya gel n'imbaraga zingaruka zitandukanye;
- Igihe cy'ubushyuhe hamwe nigipimo cyo gukonjesha: igipimo cyo gukonjesha cyihuta kugirango igabanye ubushyuhe bwa gel, muburyo bunyuranye, ubushyuhe bwa sisitemu igihe kirekire ku bushyuhe buke burenze gato ubushyuhe bwa gel bizatuma izamuka ryubushyuhe bwa gel.

Sisitemu ya ester nkeya na sisitemu yo hejuru ya ester pectin irasa, imiterere ya ester pectin yo hasi ya geli, ubushyuhe bwa gel, imbaraga za gel, nibindi nabyo biterwa nimpamvu zikurikira ziterwa nimbogamizi:
- Ubwiza bwa Pectin: ubwiza cyangwa bubi bugira ingaruka ku buryo butaziguye ubushobozi bwo gukora gel n'imbaraga.
- DE na DA agaciro ka pectin: iyo DE agaciro kiyongereye, ubushyuhe bwa gel bugabanuka; iyo agaciro ka DA kiyongereye, ubushyuhe bwo gukora gel nabwo buriyongera, ariko agaciro ka DA ni hejuru cyane, ibyo bizatuma ubushyuhe bwa geli burenga ubushyuhe burenze ubushyuhe bwa sisitemu, hanyuma sisitemu ikore pre-gel ako kanya;
- Ibirimo bya pectin: kwiyongera kwibirimo, imbaraga za gel hamwe nubushyuhe bwa gel bizamuka, ariko hejuru cyane bizatuma habaho pre-gel;
- Ca2 + kwibanda hamwe na Ca2 + chelating agent: Ca2 + kwibanda kwiyongera, imbaraga za gel hamwe nubushyuhe bwa gel; nyuma yo kugera ku mbaraga nziza za gel, intungamubiri za calcium ion zikomeje kwiyongera, imbaraga za gel zatangiye gucika intege, gucika intege amaherezo zikora pre-gel; Ca2 + chelating agent irashobora kugabanya kwibumbira hamwe kwa Ca2 +, kugabanya ibyago byo kubaho mbere ya gel, cyane cyane iyo sisitemu ifite ibintu byinshi birimo ibintu bikomeye.
- Ibishishwa bya solide byoroshye nubwoko: ibishishwa bya solide birashobora kuba byinshi, imbaraga za gel ziriyongera kandi ubushyuhe bwa gel burazamuka, ariko hejuru cyane biroroshye gukora pre-gel; n'ubwoko butandukanye bizagira ingaruka kuri pectin na Ca2 + guhuza ubushobozi bwa dogere zitandukanye.
- Sisitemu pH agaciro: agaciro ka pH mugukora gel irashobora kuba murwego rwa 2.6 ~ 6.8, agaciro ka pH hejuru, pectine cyangwa calcium ion nyinshi zirakenewe kugirango uburinganire bwa gel bumwe, kandi mugihe kimwe, burashobora gukora ubushyuhe bwa gel.

Carrageenan ni polysaccharide yakuwe mu byatsi byo mu nyanja ikora gel ya elastique kandi ibonerana mubushyuhe buke. Imbaraga za gel za carrageenan ziterwa nibintu nko kwibanda, pH, ubushyuhe hamwe na ionic concentration. Carrageenan bombo yoroshye irangwa na elastique ikomeye, gukomera kwiza kandi ntibyoroshye gushonga. Carrageenan irashobora gukora gel ifite elastique nziza kandi ikorera mu mucyo mwinshi mubushyuhe buke, kandi irashobora gukora hamwe na proteyine kugirango yongere agaciro kintungamubiri kandi ihamye ya fudge.

Carrageenan ihagaze neza mubihe bidafite aho bibogamiye na alkaline, ariko mugihe cya acide (pH 3.5), molekile ya karrageenan izangirika, kandi gushyushya bizihutisha umuvuduko wo kwangirika. Carrageenan irashobora gukora geles muri sisitemu yo mumazi yibice bya 0.5% cyangwa birenga, no muri sisitemu y’amata ku gipimo kiri hasi ya 0.1% kugeza 0.2%. Carrageenan irashobora gukorana na poroteyine, kandi ibisubizo biterwa na point ya isoelectric ya proteine ​​nagaciro ka pH yumuti. Kurugero, mubinyobwa bidafite aho bibogamiye, karrageenan irashobora gukora gele idakomeye hamwe na proteyine zamata kugirango bikomeze guhagarikwa kwingingo no kwirinda kwihuta kwinshi; karrageenan irashobora kandi gukoreshwa mugukuraho poroteyine zitifuzwa muri sisitemu mukorana na poroteyine; karrageenan zimwe na zimwe zifite umurimo wo gukora poroteyine na polyisikaride byihuse, ariko kubitsa biroroshye kongera gutatana mumazi. Kubitsa biroroshye guhindurwa mugutemba.

Guhindura ibigori byahinduwe ni ubwoko bwibigori byavuwe kumubiri cyangwa muburyo bwa chimique kugirango bibe gel yoroheje kandi ibonerana mubushyuhe buke. Imbaraga za gel zahinduwe na krahisi yibigori ihindurwa nibintu nko kwibanda, pH, ubushyuhe hamwe na ionic concentration. Kwanga ibigori bya krah fondant birangwa na elastique ikomeye, gukomera gukomeye kandi ntibyoroshye gusubira kumusenyi.

Ibinyamisogwe byahinduwe birashobora gukoreshwa bifatanije nizindi geli zishingiye ku bimera nka pectine, xanthan gum, acacia ibishyimbo bya acacia, nibindi, kugirango ubashe kunoza imiterere nubwonko bwa fudge. Guhindura ibinyamisogwe byibigori birashobora kunoza viscoelasticitike hamwe nubworoherane bwa fondant, bikagabanya ibyago byo kubanziriza gelation hamwe nuburyo bwa gel butajegajega, bigabanya igihe cyo kumisha cyangwa kumisha no kuzigama ingufu.