食品工业科技2017，Vol.38Issue(20)：233-239,7.DOI:10.13386/j.issn1002-0306.2017.20.041
假酸浆子胶与海藻酸钠凝胶球的质构特性
The texture properties of gel beads from Nicandra physaloides (L.)Gaerthseed gum and sodium alginate
摘要
Abstract
Gel beads from Nicandra physaloides (L.) Gaerth (NPG) seed gum,sodium alginate and mixed gel of them were prepared successfully.In this paper,the best mass ratio of NPG seed gum and sodium alginate were investigated,the hardness,chewiness and resilience of gel beads were studied by texture analyzer.The results showed that:under different factors such as gel concentration,calcium concentration,gel-time,temperature and pH value,the hardness and chewiness of NPG gel beads were lower than sodium alginate gel beads.The hardness and chewiness of sodium alginate gel beads increased with the increase of colloidal concentration,and decreased with the increase of gel temperature.Moreover,the hardness of NPG gel beads also increased with the increase of colloidal concentration,and decreased with the increase of gel temperature,and when the concentration of gel was 10 g/L,the chewiness had reached the maximum and tended to be stable.When pH ＜ 3,the stability of hardness and chewiness of NPG gel beads were better than sodium alginate gel beads,and the resilience of sodium alginate gel beads was better than NPG gel beads,but sodium alginate gel beads were break easily.Through the combination of gel can effectively improve the initial hardness and chewiness of the NPG gel beads,when the mass ratio of NPG to sodium alginate was 3∶7,the texture properties of mixed system were the best.关键词
假酸浆子胶/海藻酸钠/凝胶球/凝胶特性/质构特性Key words
Nicandra physaloides (L.) Gaerth seed gum/sodium alginate/gelbeads/gel properties/textural properties分类
轻工纺织引用本文复制引用
陈梦洁,金忠兴,李志勇,杜杰,王正武,钟耀广..假酸浆子胶与海藻酸钠凝胶球的质构特性[J].食品工业科技,2017,38(20):233-239,7.基金项目
国家“十三五”重点研发计划(2016YFD0400200) （2016YFD0400200）
国家自然科学基金面上项目(31571763 （）
31671923). （）
