Study on Application of Sanxan Gum in Low-Fat Salad Dressing
In this paper,the basic structure and properties of Sanxan gum are investigated. The results of infrared spectroscopy and rheological property analysis show that the molecular structure of Sanxan gum contains a large amount of conjugated hydroxyl groups and has a structure with a pyranose ring as the skeleton connected by glycosidic bonds in both α-and β-configurations,which is in line with the structural characteristics of polysaccharides. It shows a weak gel structure when the concentration of Sanxan gum is higher than 0.3％. The rheological properties,texture properties,particle size distribution,sensory evaluation and microstructure of low-fat salad dressing with different concentrations of Sanxan gum are studied.The results show that Sanxan gum could maintain the stability of low-fat salad dressing emulsion due to its thickening,emulsification and certain weak gel properties,as well as maintain the taste similar to the high-fat product,making it a good fat substitute.
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维普
