葡萄糖醛酸内酯体系制备的褐藻胶凝胶特性的研究  

Study on alginate gel made in glucurolactonum system

作　　者：许加超[1] 卢伟丽[1] 高昕[1] 付晓婷[1] 薛长湖[1] 

机构地区：[1]中国海洋大学,山东青岛266003

出　　处：《中国海洋药物》2010年第1期50-55,共6页Chinese Journal of Marine Drugs

基　　金：山东省科技攻关项目(No.2008GG1005008)

摘　　要：目的建立葡萄糖醛酸内酯体系,制作褐藻酸钙凝胶食品。方法采用葡萄糖醛酸内酯体系缓慢释放钙离子。结果凝胶体系受钙离子、M/G以及葡萄糖醛酸内酯的量影响很大。随着钙离子浓度的增加,体系开始凝胶的时间逐渐缩短,贮藏模量(G′)、损耗模量(G″)、凝胶强度、复合黏度都逐渐增大;随着M/G的增加,G′、G″和凝胶强度都逐渐减少,而tanδ和凝胶时间逐渐增加;在褐藻酸钙凝胶形成过程中随着葡萄糖醛酸内酯的增加,凝胶点出现的时间逐渐缩短,对完全形成凝胶后的G′、G″和凝胶强度影响不大。结论葡萄糖醛酸内酯体系制备的褐藻胶凝胶结构比较均匀,对制作褐藻胶凝胶食品有利。Objective To establish an alginate gel made in glucurolactonum system for alginate calcium food preparation.Methods To adopt a system of alginate gel made in glucurolactonum to slow release Ca2＋.Results The alginate gel made in glucurolactonum system showed excellent homogeneity,however its property affected significantly by Ca2＋ concentration,M/G,and glucurolactonum concentration.With the increasing of Ca2＋ concentration,time consuming of gelation decreased,and G＇,G″,gel strength,and viscosity increased gradually.With the increasing of M/G,G＇,G″ and gel strength decreased gradually,the value of tanδ increased.With the increasing of the concentration of glucurolactonum,the time consuming of gelation decreased,while it had no significant effect on the G＇,G″ and gel strength of the final formed gel.Conclusion The structure of alginate gel is even-textured and useful in alginate food.

关 键 词：葡萄糖醛酸内酯 M/G 褐藻胶凝胶 

分 类 号：R943.4[医药卫生—药剂学]