黄原胶与其它食品胶协同增效作用及其耐盐稳定性的研究  

Study on Synergistic Interaction and Stability of Salt Tolerance Between Xanthan Gum and Other Common Food Gums

作　　者：赵谋明[1] 叶林[1] 李少霞 徐建祥 彭志英 

机构地区：[1]华南理工大学食品与生物工程学院

出　　处：《食品与发酵工业》1999年第2期10-14,18,共6页Food and Fermentation Industries

基　　金：国家自然科学基金

摘　　要：以黄原胶、羟丙基淀粉、ＣＭＣ－Ｎａ、瓜尔豆胶、刺槐豆胶、魔芋精粉等为主要研究对象，系统地研究了黄原胶与其它食品胶２种或３种之间的协同增效作用及其耐盐稳定性。研究结果表明：黄原胶与羟丙基淀粉、ＣＭＣ－Ｎａ复配无协同增效作用，黄原胶与刺槐豆胶、魔芋精粉、瓜尔豆胶有良好的协同增效作用，两者或三者按适当比例配合后，耐盐稳定性显著提高，用量比任一单一胶少，而且使用成本大幅度降低，因此复配食品胶在高盐食品中使用具有明显的优越性和广阔的应用前景。This paper has made further studies on the synergistic interaction and stability of salt tolerance between xanthan gum and other common food gums. It turns out that there is no synergistic interaction between xanthan gum and hydroxypropyl starch , CMCNa. Xanthan gum and guar gum ,locust bean gum ,konjak flour have great synergistic interaction. If two or three of them mix with proper proportion, the stability of salt tolerance will greatly improve and the consumption is less than any other simple gum, further more, the cost will decrease a lot. So the complex thickeners have a obvious superiority and wide utilization in high salty food.

关 键 词：增稠剂 耐盐性 协同增效 食品胶 黄原胶 

分 类 号：TS202[轻工技术与工程—食品科学]