Research of different varieties of hazelnut powder, hazelnut protein powder of gel properties

Four hazelnut varieties Corylus avellana ‘Barcelona', Corylus heterophylla Fisch ‘Pingzhen 1#', two hybrid hazelnut‘Liao zhen 3#'and‘Dawei'as test materials, the hazelnut powder and hazelnut protein powder gel hardness and elasticity were studied.The results showed that hazelnut powder concentration and gluconic acid lactone (GDL) addition had significant influence on hazelnut powder gel hardness and elasticity.Hazelnut powder concentration added, gel hardness and elasticity were higher.When hazelnut powder concentration fixed, increased the dosage of GDL could make gel hardness was increased;a small amount of GDL added, the gel elasticity got a large value, with the addition of GDL increased, the gel elasticity decreased.Hardness and elasticity of Hazelnut protein powder gel were closely related of hazelnut variety, hardness of different varieties of hazelnut protein gel had significant difference (p < 0.05) , its hardness from high to low was‘Pingzhen 1#', ‘Liao zhen 3#', ‘Dawei', ‘Barcelona';gel elasticity of different varieties of hazelnut protein was slightly different, but no significant differences, its elasticity order from high to low was the‘Barcelona', ‘Dawe'i, ‘Pingzhen 1#'and‘Liao zhen 3#'.Comparison of varieties hazelnut protein of gel hardness and elasticity, the higher of the gel hardness it was, the lower of the gel elasticity instead, and vice versa.