食品工业科技Issue(13)：85-89,100,6.DOI:10.13386/j.issn1002-0306.2017.13.016
琼脂凝胶强度及弛豫特性的研究
Research of strength and relaxation properties of agar gel
摘要
Abstract
With the low-field NMR and texture analyzer,the factors influencing the strength and relaxation properties of agar gel were discussed,and the gel mechanism was analyzed.The results suggested that:with the increase of agar mass fraction,agar gel strength was increased.When the pH was 6.0～7.0,gel showed the best strength.Potassium chloride,xylitol,sucrose could improve agar gel strength to some extent.Especially,the mass fraction of 0.2％ ～0.3％,9％ and 6％ showed the maximum strength of agar gel.Appropriate proportion of konjac gum,locust bean gum and carrageenan could generate synergies with agar,and generated the strongest synergies in their respective proportion of 15％,5％ and 10％.Calcium chloride,sodium chloride,and β-cyclodextrin hindered the formation of the gel,and reduced agar gel strength.The results indicated that the agar gel relaxation time T23and gel strength significantly(p ＜ 0.01)negatively correlated.In other word,the smaller the water mobility was in the gel,the greater the gel strength was.关键词
琼脂/弛豫时间T23/凝胶强度Key words
agar/relaxation time T23/gel strength分类
轻工纺织引用本文复制引用
刘施琳,朱丰,林圣楠,黄金城,李天骄,王红丽,林向阳..琼脂凝胶强度及弛豫特性的研究[J].食品工业科技,2017,(13):85-89,100,6.基金项目
福建省新世纪优秀人才支持计划课题(SW2007-20). （SW2007-20）
