离子对结冷胶凝胶温度及强度的影响  

Effect of ion on the gel temperature and the gel strength of gellan gum

作　　者：姜蕾[1] 苏理[1,2] 赵双枝[2] 赵兴春 张彦昊[2] 陈健 

机构地区：[1]山东轻工业学院,食品与生物工程学院,山东济南250353 [2]山东省食品发酵工程重点实验室,山东济南250013 [3]山东省水溶性胶工程技术研究中心,山东淄博255400

出　　处：《食品工业科技》2012年第14期136-140,共5页Science and Technology of Food Industry

摘　　要：主要研究了不同浓度的钙、镁、钾、钠离子对结冷胶凝胶温度及强度的影响;不同浓度的结冷胶与离子对凝胶强度的影响;当钙、镁、钾、钠离子含量一定时,不同浓度的结冷胶对凝胶温度及强度的影响;钙离子和钾、钠离子对结冷胶凝胶是否有协同作用。结果表明,随着离子浓度的增加,凝胶温度先升高后降低,凝胶强度先增大后减小,在离子含量很少或很多时,结冷胶的凝胶温度和强度都很低。凝胶强度和温度随着结冷胶浓度的增加而增加。钙离子和钾、钠离子在促进结冷胶凝胶上无协同作用。The effect of different concentrations of Ca^2＋,Mg^2＋,K^＋,Na^＋ on the gel temperature and the gel strength of gellan gum,the effect of different concentrations of gellan gum and ion on the gel strength of gellan gum,the effect of different concentrations of gellan gum on its gel temperature and gel strength when Ca^2＋,Mg^2＋,K^＋,Na^＋ in the certain concentration,and the synergistic effect of Ca^2＋ and K^＋,Na^＋ on inducing geilan gum gelation were studied in this paper. The results indicated that the gel temperature and the gel strength of gellan gum increased firstly then decreased with ion concentration increased. The gel temperature and the gel strength of gellan gum was lower when the ion was much more or less. Higher concentration of gellan gum could result in higer gel temperature of gellan gum and more strengthened gel-gel. No synergistic effect was found for Ca^2＋ and K^＋, Na^＋ to induce gellan gel.

关 键 词：结冷胶 凝胶温度 凝胶强度 

分 类 号：TS201.2[轻工技术与工程—食品科学]