碱液浸泡温度对卡拉胶品质的影响  

Effect of alkali soaking temperature on the quality of carrageenan

作　　者：庄恢文 毕会敏[2] 张多敏[1] 钟秀娟[1] 周雪松[1] 

机构地区：[1]广州合诚实业有限公司,广州510530 [2]广东农工商职业技术学院,广州510507

出　　处：《中国食品添加剂》2015年第2期151-155,共5页China Food Additives

基　　金：广州市创新型企业(2011Z3-00005)

摘　　要：以印尼麒麟菜为原料,通过碱液浸泡处理和乙醇沉淀方法制取卡拉胶,研究了碱液浸泡温度对卡拉胶提取率及成品的黏度、凝胶强度、弹性、硫酸基含量、3,6-AG含量的影响。结果表明,浸泡温度升高有利于碱对卡拉胶分子的修饰及去除麒麟菜表面的蜡质皮层,降低蒸煮难度;浸泡温度升高会加剧卡拉胶分子的降解,卡拉胶提取率、成品黏度、硫酸基含量下降,但凝胶弹性、3,6-内醚半乳糖残基(3,6-AG)含量增加,而凝胶强度呈现先增加后减少的趋势,浸泡温度为60℃时,凝胶强度最高;因此可根据卡拉胶应用特性的要求选择碱液浸泡温度。Carrageenanfrom Indonesian Eucheuma was prepared through alkali solution soaking treatment and ethanol precipitation method. The effects of alkali solution soaking temperature onthe carrageenan extraction rate, viscosity, gel strength, elasticity, sulfate group and 3, 6-AG content of the final products were studied. Results showed that increasing the soaking temperature could promote carrageenan molecular modified by alkali and removal of Eucheuma surface wax cortex, therefore make it cooking moreeasily. Increasing the soaking temperature could also aggravate the degradation of carrageenan molecular, decrease the carrageenan extraction rate, viscosity and sulfate group content, but increase the gel elasticity and 3, 6-AG content. The gel strength first increased and then decreased, and reached the maximum at 60℃. It suggests that for different requirement of carrageenan application, different alkali solution soaking temperature can be chosen to satisfied requirement.

关 键 词：麒麟菜 碱液浸泡温度 卡拉胶 凝胶强度 

分 类 号：TS202.3[轻工技术与工程—食品科学]