超声辅助碱处理对卡拉胶影响的研究  

Ultrasonic assisted extraction of alkali treatment effect on carrageenan

作　　者：周裔军 张玉苍[1] 张德拉[1] 尹鹏[1] 曾雷[1] 李崴[1] 

机构地区：[1]海南大学材料与化工学院,海口570228

出　　处：《食品科技》2016年第3期91-94,共4页Food Science and Technology

基　　金：海南省产学研一体化项目(CXY20140044)

摘　　要：采取高温稀碱法,固定碱处理温度在80℃对麒麟菜进行碱处理,探讨超声辅助时,碱浓度、超声频率、超声时间对卡拉胶的收率、凝胶强度、硫酸基的影响。结果表明,碱浓度在6%以上时,超声辅助碱处理有利于凝胶强度的提高。在频率为100 Hz、时间为4 h、碱浓度为6%时,卡拉胶凝胶强度为1100.1 g/cm^2。红外分析表明半乳糖6号位上有较多的硫酸基,而扫描电镜图也表明超声促进了蜡质层、纤维素、胶质的溶出。Used high temperature-dilute alkali method with the temperature which was fixed at 80 ℃ to treat Eucheuma,by studying on the ultrasound-assisted alkali treatment for the effect of alkali concentration,ultrasonic frequency,ultrasonic time on the carrageenan of yield,gel strength,and sulfate groups were investigated.The results showed that the gel strength have been used ultrasound were more strength than the carrageenan extraction without ultrasound,when the alkali concentration above 6%.While the frequency of ultrasonic was 100 Hz,the time was 4 h,and the alkali concentration was 6%,then the gel strength of carrageenan were 1100.1 g/cm^2.Additionly,the IR analysis confirmed that there were more sulfate groups on the galactose on the 6th position.And the scanning electron micrographs showed ultrasound promoted the waxy layer of ultrasound,cellulose,gum dissolution.

关 键 词：超声 碱处理 卡拉胶 凝胶强度 回收率 

分 类 号：TS201.2[轻工技术与工程—食品科学]