冷碱处理条件与龙须菜琼胶强度的关系  

Effect of Cold Alkaline Treatment on Gel Strength of Agar from Gracilaria sjoestedtii Kylin

作　　者：戚勃[1] 杨贤庆[1] 李来好[1] 赵永强[1,2] 陈胜军[1] 岑剑伟[1] 刁石强[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300 [2]广东海洋大学食品科技学院,广东湛江524025

出　　处：《食品科学》2009年第22期23-26,共4页Food Science

基　　金：国家"863"计划项目(2007AA10Z345);广东省科技计划项目(2007A032600003);广东省海洋渔业科技推广专项项目(A200899E01);中国水产科学研究院南海水产所中央级公益性科研院所专项资金项目(2007ZD06)

摘　　要：为研究冷碱处理条件与龙须菜琼胶凝胶强度(gelstrength,GS)的关系,采用均匀设计法,研究了温度T、碱液浓度M和处理时间t三因素与龙须菜琼胶凝胶强度的定量关系。通过多元线性回归拟合出回归模型:GS=27.72×T+19.69×M+2.75×t-488.62,P<0.0001。由回归模型可知,三因素对龙须菜凝胶强度的贡献大小为:T>M>t。在三因素的水平范围内,再经验证实验表明,实验测定值与回归预测值均无显著性差异(P>0.05)。这表明,该回归模型对龙须菜凝胶强度具有较好的预测性,为龙须菜冷碱法处理的最佳工艺条件、提高龙须菜琼胶加工质量、降低生产成本提供了重要科学依据。In order to understand the relationships of gel strength（GS） of agar from Gracilaria sjoestedtii Kylin with cold alkaline treatment conditions such as temperature（T）,alkali concentration（M） and treatment time（t）,12 uniform design experiments were done,and the experimental results were fitted into the following equation：GS = 27.72 × T ＋ 19.69 × M ＋ 2.75 × t-488.62（P 0.0001） using multiple linear regression,which revealed that the three variables made contributions to the dependant variable in the decreasing order of T M t.No significant difference was observed between the experimental and the predicted values of GS（P0.05） in 7 validation experiments.This demonstrated the excellent reliability of the regression model in predicting GS.This investigation can lay a scientific basis for the optimization of cold alkaline treatment,the improvement of quality and the reduction of production cost of agar from Gracilaria sjoestedtii Kylin.

关 键 词：龙须菜 琼胶 凝胶强度 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]