摘要
研究了κ-卡拉胶(KC)、魔芋胶(KG)、羧甲基纤维素钠(CMCNa)及其复配胶CMCNa/KC、KC/KG和CMCNa/KG对葛粉冻融前后凝胶强度的影响.研究结果表明:冻融前,KC可降低葛粉的凝胶强度,KG和CMCNa不同程度提高了葛粉的凝胶强度;添加3种复配胶的葛粉凝胶强度均随着配比的变化表现出先增后降的趋势.冻融后,KC降低了葛粉的凝胶强度,KG和CMCNa使得葛粉凝胶强度均表现出先增后降的变化,组合CMCNa/KC和CMCNa/KG都使得葛粉凝胶强度表现出先降后增的变化,而KC/KG组合则提高了葛粉的凝胶强度.
The effect of three hydrocolloids, Sodium carboxymethyl cellulose （CMCNa）, K-Carrageenan （KC） and konjac gum （KG）, and their mixtures on the gel strength of the kudzu starch without and with a freeze-thawing （FT） treatment was investigated. The results showed that the strength of the starch gel decreased with elevated KC without freeze-thawing treatment, but it increased with KG or CMCNa. The strength of the gel containing the mixtures of CMCNa/KC or KC/ KG or CMCNa/KG varied in terms of the rule of increasing and then decreasing （the total gum content was 0.20%） with the ratio of two-hydrocolloid. The strength of the starch containing KC also decreased with a FT cycle, while it increased and then decreased with elevated KG or CMCNa. The strength of the starch gel, added by the mixtures CMCNa/KC or CMCNa/KG, followed the rule of decreasing and then increasing after the same cycle. However, it increased by additional KC/KG mixtures.
出处
《北京工商大学学报（自然科学版）》
CAS
2007年第5期17-20,共4页
Journal of Beijing Technology and Business University:Natural Science Edition
基金
安徽省重点科技计划资助项目(03023028)
关键词
亲水胶体
葛根淀粉
复配
冻融
凝胶强度
hydrocolloids
kudzu starch
complex system
freeze-thawing treatment
gel strength
