酪蛋白-卡拉胶体系凝胶特性的研究  

Study on gelling properties of casein-carrageenan system

作　　者：叶林[1] 赵谋明[1] 林伟锋[1] 

机构地区：[1]华南理工大学食品工程系

出　　处：《食品工业科技》1999年第4期9-11,共3页Science and Technology of Food Industry

基　　金：广东省自然科学资金资助

摘　　要：以酪蛋白－卡拉胶作为研究对象，研究了ｐＨ、ＮａＣｌ浓度以及Ｐｒ．／Ｃａｒｒ．对体系凝胶特性的影响。结果表明，凝胶强度受各条件变化的影响很大；持水性与凝胶强度、粘度成正比关系；在不添加ＮａＣｌ时，融点、凝固点与凝胶强度成正比关系，但添加ＮａＣｌ时，则与ＮａＣｌ浓度成正比关系；In this thesis,the effect of pH value,sodium chloride concentration and Pr./Carr.on the caseincarrageenan system gelling character was studied.The results showed that the effect of all conditions on gel strength was very large;the holding water ability was directly proportional to gel strength and viscosity;under the condition of no sodium chloride addition,the solidifying point and melting point were directly proportional to gel strength;however,when sodium chloride was in existance,the solidifying point and melting point were directly proportional to sodium chloride concentration;the gel possessed the quality of temperature hysteresis.\;

关 键 词：酪蛋白 卡拉胶 凝胶体系 凝胶特性 

分 类 号：TS201.7[轻工技术与工程—食品科学] TS202[轻工技术与工程—食品科学与工程]