摘要
主要研究了壳聚糖与明胶的复配及壳聚糖-明胶复合食品添加剂在搅拌型酸奶中的应用。结果表明,当明胶和壳聚糖的质量比在9∶1和32∶1之间时,二者具有协同增效作用。随着壳聚糖分子量的增大,复配胶的黏度和凝胶强度越来增大;随着壳聚糖脱乙酰度的增大,复配胶的黏度越来增大,而凝胶强度越来越小,但是复配胶的凝胶强度均不如明胶;将明胶与壳聚糖按质量比16∶1复配后添加到搅拌型酸奶中,能较好的改善酸奶的质构和解决酸奶储藏后酸化问题。
Formulation between chitosan and gelatin and application of complex gums containing chitosan in stirred yogurt were studied. The results showed that chitosan and gelatin had synergistic effects when the ratio of gelatin/ chitosan was between 9 ： 1 and 32 ： 1. With the increase of Mw （molecular weight）, viscosity and gel strength of complex gums increased while decreased with the rise of DD （degree of deacetylation）, and gel strength of complex gums was all lower than that of gelatin. When the ratio of gelatin/chitosan was 16 ： l and the complex gums were added into the yogurt, the texture of yogurt was enhanced and the postacidification problem was solved.
出处
《食品工业》
北大核心
2012年第11期13-16,共4页
The Food Industry
基金
江苏省科技成果转化项目(BA2009082)
食品科学与技术国家重点实验室目标导向项目(SKLF-MB-200805)
关键词
壳聚糖
明胶
复配
chitosan
gelatin
formulation
