食品科学2012，Vol.33Issue(11)：35-38,4.
不同因素对茶多糖凝胶特性的影响
Effects of Different Factors on Gel Characteristics of Tea Polysaccharides
摘要
Abstract
A texture analyzer was used to test the gel strength, gumminess, chewiness, adhesiveness, springiness and cohesiveness of tea polysaccharides （TPs） under varying conditions of concentration, heating temperature, time, pH and calcium ion concentration. The results showed that the TPs concentration and heating temperature required for gelation were at least 5 mg/mL and 50 ℃, respectively. TPs gel strength was directly proportional to TPs concentration and temperature. Long storage time and strong acidity or alkaline could reduce the gel strength of TPs while calcium ion did not reveal stimulation effect on it.关键词
茶多糖/凝胶特性/质构分析/凝胶强度Key words
tea polysaccharide/gel characteristics/texture analyzer/gel strength分类
生物科学引用本文复制引用
陈旭平,谢怡,邓刘蒙子,黄雪松..不同因素对茶多糖凝胶特性的影响[J].食品科学,2012,33(11):35-38,4.基金项目
暨南大学食品系日康大学生创新基金项目 （）
