琼脂粉体系的凝胶质构特性  

Texture Properties of Agar Powder System

作　　者：喻明伟 常丹丹 薛芳 张军华[1] 周容 Mingwei Yu;Dandan Chang;Fang Xue;Junhua Zhang;Rong Zhou(State Key Laboratory of Polymer Materials Engineering,Institute of Pol ymer Research,Sichuan Universit y,Chengdu 610065,China;Sichuan Sanlian New Material Co.,Ltd.,Chengdu 610000,China;Sichuan China Tobacco Industry Co.,Ltd.,Chengdu 610000,China)

机构地区：[1]高分子材料工程国家重点实验室四川大学高分子研究所,四川成都610065 [2]四川三联新材料有限公司,四川成都610000 [3]四川中烟工业有限责任公司,四川成都610000

出　　处：《高分子材料科学与工程》2021年第4期99-104,共6页Polymer Materials Science & Engineering

基　　金：四川中烟工业有限责任公司项目。

摘　　要：利用旋转黏度计与质构仪探究不同种类和价态的金属离子(包括氯化钠、氯化钙、氯化铁)和木糖醇、山梨糖醇等小分子多羟基化合物以及其他食品胶体等对琼脂粉体系的凝胶性能影响。结果表明,琼脂粉浓度可以有效影响琼脂粉的黏度与凝胶硬度;金属离子会阻碍琼脂分子的相互作用,导致黏度、硬度和弹性降低,随着价态升高,三价金属离子会使体系形成微小悬浮物,而阻碍凝胶的形成;小分子糖醇的影响很小;加入其他食品胶,能够有效调控琼脂粉体系的黏度、硬度和弹性。Effects of different kinds of valence metal ions(including sodium chloride,calcium chloride,ferric chloride),xylitol,sorbitol,and other food colloids on gel properties of the agar powder systems were investigated by rotational viscometer and texture analyzer.The results show that agar powder concentration could effectively affect the viscosity and gel hardness of agar powder.Metal ions would weaken the interaction of agar molecules,leading to the decrease of viscosity,hardness and elasticity.With the increase of valence state,trivalent metal ions would make the systems form tiny suspended solids,and hinder the formation of gelatin.The influence of small molecule sugar alcohol is very small.Adding other food gum could effectively adjust the viscosity,hardness and elasticity of agar powder systems.

关 键 词：琼脂粉 凝胶 黏度 质构特性 

分 类 号：TQ321[化学工程—合成树脂塑料工业]