食品科学2017，Vol.38Issue(15)：51-57,7.DOI:10.7506/spkx1002-6630-201715009
低酰基结冷胶酸性凝胶的凝胶特性
Acid Gelation Properties of Low Acyl Gellan Gum
摘要
Abstract
The effects of low acyl (LA) gellan gum concentration,the ratio of glucono-δ-1actone (GDL) to LA and acid immersion on the properties of low acyl gellan gum gels formed by acidification with GDL were investigated.The gelation profile of low acyl gellan gum after the addition of GDL showed a gradual decrease in pH,and the higher the GDL/LA ratio was,the lower the pH of the mixed system was and the higher the acidification rate.LA gellan gum concentration and GDL/LA ratio had a pronounced effect on the structure of the gels.Fracture stress and water-holding capacity increased first and then declined with the increase in GDL/LA ratio.Higher LA gellan gum concentration led to larger fracture stress and opacity index.Moreover,the fracture strain decreased with the increase in GDL/LA ratio.The opacity index increased while fracture strain decreased with increasing GDL/LA ratio.Acid immersion at pH 1 had no impact on the strength of the gels with GDL/LA ratio of 2∶1 and 4∶1,while for those with GDL/LA ratio of 1∶4,1∶2 and 1∶1,the gel strength increased with increasing immersion time,suggesting restructuring of the gels.关键词
低酰基结冷胶/酸性凝胶/凝胶特性/断裂应力/断裂应变Key words
low acyl gellan gum/acid gelation/gelling property/fracture stress/fracture strain分类
轻工纺织引用本文复制引用
陈青,谭力,马慧婷,竺江南,张鸿雁..低酰基结冷胶酸性凝胶的凝胶特性[J].食品科学,2017,38(15):51-57,7.基金项目
国家自然科学基金青年科学基金项目(51103131) （51103131）
食品科学与工程浙江省重中之重一级学科开放基金项目(JYTSP20142091) （JYTSP20142091）
浙江大学高分子合成与功能构造教育部重点实验室项目(2015MSF002) （2015MSF002）
