微波处理对琼脂结构与性质的影响  

Influence of Microwave Treatment on Structure and Properties of Agar

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,福州350007 [2]福建农林大学生物技术中心,福州350002

出　　处：《中国食品学报》2003年第4期71-75,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省自然科学基金(No.C0110009)

摘　　要：探讨了微波处理条件时琼脂分子中的3,6-脱水半乳糖(3,6-AG)含量、凝胶强度、熔点、凝固点、粘度和失重率的影响。结果表明,经微波辐照后,琼脂分子的3,6-AG含量呈下降趋势,基本上与平均输出功率呈正相关。琼脂的凝胶强度、熔点、凝固点和粘度均呈下降趋势。微波辐照功率变化对其熔点、凝固点和粘度的影响较小,而全输出功率辐照对琼脂凝胶强度的影响明显大于66％和30％输出功率辐照对其的影响。30％输出功率辐照对琼脂的失重率影响较小,而66％输出功率和全输出功率辐照仅需1.5min即能使琼脂脱水。琼脂分子的3,6-AG含量与其性能均表现出显著相关性。The influence of the microwave treating condition on the content of 3, 6-anhydrated-galactose (3, 6-AG), the gel strength, the melting point, the solidifying point, the viscosity, and the weight losing ratio of the agar were investigated. The results showed that 3, 6-AG content of the agar molecular was decreased and had a positive correlation with average export power of the microwave, the gel strength, melting point, solidifying point and viscosity of the agar were all decreased after the microwave irradiation. The power of the microwave was almost not influenced its melting point, solidifying point and viscosity, but the influence of the full export power irradiation on the gel strength of the agar was higher than the 66% export power and the 30% export power irradiation. The influence of 30% export power irradiation on the weight losing ratio was lower, and the 66% export power and the full export power irradiation could made the agar to dehydrate even 1.5 min. The content of 3, 6-AG exhibited distinct correlation with its properties.

关 键 词：微波处理 琼脂 3 6-脱水半乳糖含量 性质 凝胶强度 熔点 凝固点 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]