摘要
本实验研究了放置温度、时间、冻融、pH、盐以及柠檬酸对黄原胶和韦兰胶混胶黏度的影响。结果表明:黄原胶和韦兰胶有协效性,温度、时间对混胶有一定的影响。其中20/80(ml)韦兰胶/黄原胶最为稳定。进一步对其研究表明:冻融、pH、盐以及柠檬酸都对其影响较小。
The gelling properties of welan-xanthan systems, and the effects of temperature, time, freezing-thawing alternation, pH, NaCl and citric acid on it were investigated in this research. The results showed that the welan-xanthan system had good gelling ability. Temperature and time had effect on welan-xanthan systems. When the mass ratio of welan gum to xanthan gum was 20 ml/80 ml, the synergistic interaction was the strongest. The further research indicated that freezing-thawing alternation, pH, NaCl and citric acid had little effect on the compound gum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期96-99,共4页
Food Science
基金
教育部长江学者和创新团队发展计划资助项目(IRT0540)
关键词
黄原胶
韦兰胶
协效性
黏度
xanthan gum
welan gum
synergistic effect
viscosity
