摘要
将海带藻体划分为基部边缘部分、基部中间部分、中部边缘部分、中部中间部分和尖部5个部分,分别测定了其褐藻胶含量、M/G值、褐藻胶凝胶的强度和持水力,并对不同部位褐藻胶的含量和M/G值进行比较,并研究M/G值对褐藻胶凝胶特性的影响。研究发现,海带中部的褐藻胶含量高于基部和尖部,边缘部分褐藻胶含量高于中间部分。而海带的M/G值的大小顺序为基部>中部>尖部,海带中部的M/G值大于边缘的。褐藻胶的M/G值的不同对其凝胶特性有较大的影响,M/G值越大,褐藻胶凝胶的凝胶强度越小,而其持水力越强。在食品中应用褐藻胶时,可以根据实际的要求来改变褐藻胶的M/G值获得所需要的凝胶强度和持水力等凝胶特性。
The content,M/G ratio,gel hardness and water holding capacity of alginate,which was divided into sides of the base,the center of the base,the sides of central parts,the center of central parts and the peak part,from 5 different parts of laminaria were studied.And the content and the M/G of alginate were analyzed and compared.Then the influences of M/G value on the gel properties were studied.The alginate content at middle part was higher than that at basal part and top part and the alginate content at marginal part was higher than that at middle part.The M/G ratio order of the alginate at different parts were：basal part〉middle part〉top part.The M/G ratio of alginate had remarkable effects on the gelling properties.The M/G ratio was negatively correlated with the gel hardness and was positively correlated with the water holding capacity.The M/G value should be adjusted in order to obtain the alginate bearing the gel hardness and water holding capacity.
出处
《中国食品添加剂》
CAS
北大核心
2010年第2期124-126,142,共4页
China Food Additives
基金
国家科技支撑计划项目(2008BAC49B04)
青岛市科技计划项目(08-1-7-6-hy)
国家自然科学基金(40706050
40706048)
国家科技支撑计划项目(2006BAD01A13)
国家高技术发展计划(863计划)项目(2006AA10Z414
东方海洋科技股份有限公司开放课题资助
关键词
海带
褐藻胶
M/G值
凝胶强度
持水力
laminaria
alginate
M/G ratio
gel hardness
water holding capacity
