不同因素对琼脂三元复配凝胶质构特性的影响  

Effect of different factors on gel texture characteristics of agar-carrageenan-xanthan gum mixture

作　　者：李婷[1] 梁琪[1] 蒋玉梅[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2011年第6期145-149,共5页Journal of Gansu Agricultural University

基　　金：甘肃省科技人员扶持企业项目(2009GJG10042)

摘　　要：以琼脂为主,选择卡拉胶、黄原胶进行三元复配,研究不同因素对复配凝胶质构特性的影响.结果表明:最佳三元复配比为琼脂∶卡拉胶∶黄原胶=1∶1∶0.4;复配胶适宜pH值范围为5～9,最佳pH为7;适当添加蔗糖可以增加复配胶的硬度和胶粘性,添加量为12g时复配胶凝胶特性整体较好,适当乙醇添加可以提高复配胶的硬度、胶粘性和弹性;添加Na+和Mg2+可增加凝胶整体的质构特性,添加K+可明显增加凝胶硬度,添加Ca2+有助于凝胶弹性的增加.In this paper,the effect of different factors on the texture properties of the mixed gel was investigated by the experiment of ternary blend with agar-carrageenan-xanthan.The results showed that pH range of the mixed gel was 5~9 with an optimum at pH 7.The best ternary mixture rate of agar∶carrageenan∶xanthan was 1∶1∶0.4.Sugar help gelling hardness and springiness enhancement.Ethanol had more influence on texture properties of the mixed gel than sugar,of which the optimum adding amount was 4%.Electrolyte had significant influence on the mixed gel,Na＋ and Mg2＋could improve the holistic texture properties,K＋ greatly could increase the hardness and Ca2＋could help to increase the springiness.

关 键 词：琼脂-卡拉胶-黄原胶 凝胶 质构特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]