微波处理对卡拉胶结构性质的影响  

Influence of Microwave Irradiation on Properties of Carrageenan

作　　者：刘丽红[1] 谢晓琼[2] 谢苗[2] 钟剑霞[2] 甘纯玑[2] 

机构地区：[1]福建交通职业技术学院,福建350007 [2]福建农林大学生物技术中心,福建350002

出　　处：《广东化工》2003年第5期16-19,共4页Guangdong Chemical Industry

摘　　要：探讨微波处理条件对卡拉胶的3,6-脱水-半乳糖(3,6-AG)含量、凝胶强度、融点、凝固点和失重率的影响。结果表明,经不同输出功率微波辐照后卡拉胶的36-脱水-半乳糖含量、凝胶强度、融点、凝固点均呈下降趋势。用SPSS统计软件分析微波输出功率对卡拉胶3,6-AG含量和凝胶强度的影响,结果表明,微波输出功率对卡拉胶的这两个参数均有显著影响。经二元变量相关分析结果表明,微波处理时间与上述几项指标之间,除了失重率之外,均有高度相关性。The influences of microwave irradiation in the content of 3, 6 - anhydro - gelectose (3,6- AG ). and the gel strength, and the thawing point, and the freezing point, and the weightlessness of carrageenan were investigated. It was showed, the above parameters of carrageenan were all reduced after microwave irradiation at different export power. The influence of export power on the content of 3, 6 - AG and the gel strength was analysed by SPSS statistical program. The results indicated, the influence of export power of microwave on the both parameters of carrageenan was distinct. The irradiated time was relative with above structural and characteristic parameters of carrageenan, except the weightlessness.

关 键 词：卡拉胶 结构性质 微波辐照 3 6-脱水-半乳糖 

分 类 号：TQ427.26[化学工程]