学术
摘 要:
本文主要研究了不同KCl、NaCl浓度对结冷胶、κ-卡拉胶、魔芋胶复配体系凝胶强度的影响。实验结果显示：在一定浓度范围内，KCl使结冷胶与卡拉胶复配体系的凝胶强度基本为两者单体自身的凝胶强度之和，而NaCl则使两者具有一定的协同作用。魔芋胶与卡拉胶的协同作用是建立在卡拉胶先形成有序结构的基础上。通过对实验结果的分析，提出了结冷胶与卡拉胶／魔芋胶复配体系可能的凝胶协同机理。[著者文摘]
文章出处:
《中国食品添加剂》-2007年2期 -102-106页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）02-0102-05
Compound mechanism of gellan gum, carrageenan and konjac gum
MA Cai-xia, ZHU Gen-ping, BIAN Jie （1. Hangzhou Hengyu Food Material Co. , Ltd. ; 2. Hangzhou Normal University, Hangzhou）
Abstract:
The influence of the various KCl, NaCl concentration on the gel strength of the κ- carrageenan, gellan gum, galactomannan and their mixtures has been investigated. It is shown that the gel strength of the mixtures with the existence of KCl is almost equal to the sum of the gel strength of carrageenan and gellan gum respectively, and NaCl can result in their synergism. The synergistic interaction of carrageenan and galactomannan compound depends on the formation of the carrageenan＇ s regular structure. The possible gelation mechanism of gellan gum and carrageenan/galactomannan is proposed by the analyses of the experimental results.[著者文摘]
Key words:
gellan gum ; κ- carrageenan; synergistic interaction; gelation mechanism
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