学术
摘 要:
探讨红藻多糖在食品中的应用前景，对蠕虫叉红藻（Furcellaria lumbricalis）中1种硫酸半乳聚糖（FB）的粘度特性进行了研究。采用流变仪通过与标准k-卡拉胶（KCA）比较，分析FB在不同温度、pH、金属离子以及酪蛋白存在下粘度的变化。结果表明，在25～50℃下，FB水溶液的粘度随温度升高而迅速下降；在相同温度下，FB水溶液粘度稍受pH值大小的影响；钾离子和钙离子均能降低FB水溶液粘度，但Ca^2＋的加入能明显提高酪蛋白与FB混合水溶液体系粘度。由于FB和KCA粘度变化行为具有相似性，这为FB用作食品添加剂提供了有用数据。[著者文摘]
文章出处:
《中国海洋大学学报》-2007年37卷4期 -601-604页
栏目信息:
文献标识码:
A
文章编号:
1672-5174（2007）04-601-04
Studies on the Viscosity Character of a Sulfated Galactan Purified from Furcellaria lumbricalis
YU Guang-Li, REN Wei-Na, YANG Bo, ZHOU Xue-Feng, ZHAO Xia （ Marine Drug and Food Institute, Ocean University of China, Qingdao 266003, China）
Abstract:
In this study, a sulfated gaiactan （FB） was separated and purified from Furcellaria Lumbricalis., and compared with standard k-carrageenan （KCA）, the effects of different temperatures, pH values, metal ions and caseins on the viscosity of FB were investigated by viscometer. The experiment results showed that, the viscosity of FB water solution decreased quickly as the temperature increased from 25 to 50 ℃. The viscosity of FB water solution slightly increased at pH 3 and pH 10 compared with pH 7 at 50 ℃. Both potassium and calcium ions can decrease the viscosity of FB, but calcium can apparently increase the viscosity of Casein-FB water solution. The viscosity change characteristics of FB and KCA have similarity though they are not identical, and these data offered a base for FB to be used as a food additive.[著者文摘]
Key words:
Furcellaria lumbricalis; sulfated galactan; carrageenan; viscosity character
基金资助:
中加合作计划研究项目（SC030901）;中国海洋大学绿卡人才工程基金（1405814147）资助
更多>>免费文章
cqvip.com