食品工业科技2012，Vol.33Issue(14)：136-140,5.
离子对结冷胶凝胶温度及强度的影响
Effect of ion on the gel temperature and the gel strength of gellan gum
姜蕾 1苏理 2赵双枝 3赵兴春 4张彦昊 3陈健4
作者信息
- 1. 山东轻工业学院,食品与生物工程学院,山东济南250353
- 2. 山东轻工业学院,食品与生物工程学院,山东济南250353 山东省食品发酵工程重点实验室,山东济南250013
- 3. 山东省食品发酵工程重点实验室,山东济南250013
- 4. 山东省水溶性胶工程技术研究中心,山东淄博255400
- 折叠
摘要
Abstract
The effect of different concentrations of Ca^2＋,Mg^2＋,K^＋,Na^＋ on the gel temperature and the gel strength of gellan gum,the effect of different concentrations of gellan gum and ion on the gel strength of gellan gum,the effect of different concentrations of gellan gum on its gel temperature and gel strength when Ca^2＋,Mg^2＋,K^＋,Na^＋ in the certain concentration,and the synergistic effect of Ca^2＋ and K^＋,Na^＋ on inducing geilan gum gelation were studied in this paper. The results indicated that the gel temperature and the gel strength of gellan gum increased firstly then decreased with ion concentration increased. The gel temperature and the gel strength of gellan gum was lower when the ion was much more or less. Higher concentration of gellan gum could result in higer gel temperature of gellan gum and more strengthened gel-gel. No synergistic effect was found for Ca^2＋ and K^＋, Na^＋ to induce gellan gel.关键词
结冷胶/凝胶温度/凝胶强度Key words
gellan gum/gel temperature/gel strength分类
轻工纺织引用本文复制引用
姜蕾,苏理,赵双枝,赵兴春,张彦昊,陈健..离子对结冷胶凝胶温度及强度的影响[J].食品工业科技,2012,33(14):136-140,5.
