中国食品添加剂Issue(4)：84-86,3.
微波辐射对几种增稠剂性质影响的研究
The influence of microwave on the properties of thickening agents
摘要
Abstract
Microwave has been used in food industry for a long time. But its influence on properties of thickening a-gents in food has not been reported yet. In this paper, carrageenan, gelatin, and xanthan gum frequently used in food industry were select to study the gel texture and viscosity under microwave. Texture Analyser and Viscometer were used to detect the changes. The results showed that microwave radiation increased the hardness and decreased elasticity of gelatin gel. This influence is more strong under the higher the concentration. Similar results for carrageenan gels on hardness, while concentration had little effect on its elasticity. The viscosity of xanthan solution was increased after microwave. The mechanism was that microwave increased the movement of molecules, and aggravate the entanglement between molecules. Therefore, the network structure in gel became more thickness, and this led to the increasing of hardness and the viscosity of the gel.关键词
微波/卡拉胶/明胶/黄原胶/质构Key words
microwave radiation/ gelatin gel/ carrageenan gel/ xanthan/ texture分类
轻工纺织引用本文复制引用
刘鹏,刘钟栋,顾采琴,陈飞..微波辐射对几种增稠剂性质影响的研究[J].中国食品添加剂,2012,(4):84-86,3.基金项目
国家自然科学基金资助项目21106023,29576263. （）
