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作 者:谢立梅 陈静 郑慧新 郭少莉 张宁宁[1] XIE Limei;CHEN Jing;ZHENG Huixin;GUO Shaoli;ZHANG Ningning(College of Food Science,Fujian Agricultural and Forestry University,Fuzhou 350002,Fujian,China)
机构地区:[1]福建农林大学食品科学学院,福建福州350002
出 处:《食品研究与开发》2023年第16期119-124,共6页Food Research and Development
基 金:福建省海洋经济发展专项资金项目(FJHJF-L-2021-1)。
摘 要:采用超声波辅助复合酶技术从刺麒麟菜中提取Iota卡拉胶,针对传统卡拉胶脱水方式能耗大、生产成本高等问题,采用单因素试验考察无机盐种类(CaCl_(2)、KCl、NaCl)及浓度对胶液脱水醇沉中所需酒精量、卡拉胶产率和卡拉胶理化指标及其含盐量的影响。结果表明:加入无机盐对卡拉胶产率无显著影响,3种无机盐的添加能够有效减少酒精消耗量,随CaCl_(2)和KCl添加量的增加,卡拉胶的凝胶强度显著提高,但其黏度却显著下降,而高浓度NaCl导致卡拉胶的黏度和凝胶强度显著下降。当胶液中CaCl_(2)和NaCl添加量分别为0.010%~0.035%和0.05%~0.20%时,卡拉胶的含盐量无明显变化,而向胶液中添加0.1%~0.6%KCl,卡拉胶含盐量随KCl添加量的增加而显著增加。Iota carrageenan was extracted from Eucheuma spinosa by an ultrasonic-assisted complex enzyme technology.Aiming at the problems of the high energy consumption and expensive production cost of traditional carrageenan dehydration methods,the study used a single factor experiment to investigate the effects of the types and concentrations of inorganic salts CaCl_(2),KCl and NaCl on alcohol consumption,carrageenan yield,physicochemical indices,and salt content in the dehydration and alcohol precipitation of the gel solution.The addition of the inorganic salts did not significantly affect carrageenan yield,but could effectively reduce alcohol consumption.With increasing addition of CaCl_(2) and KCl,the gel strength of carrageenan increased significantly,but its viscosity decreased substantially.Both the viscosity and gel strength of carrageenan decreased significantly at a high concentration of NaCl.When the added CaCl_(2) and NaCl in the glue solution ranged from 0.010%-0.035%and 0.05%-0.20%,respectively,the salt content of carrageenan did not change significantly.However,the salt content of carrageenan increased significantly with the addition of 0.1%-0.6%KCl.
关 键 词:刺麒麟菜 Iota卡拉胶 无机盐 脱水 凝胶强度
分 类 号:TS202.3[轻工技术与工程—食品科学]
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