摘要
褐藻胶是从褐藻中提取的一种阴离子多糖,褐藻胶与钙离子形成的凝胶安全无毒,将其添加在食品中能改善食品的质构特性和持水性。该文从褐藻胶分子结构、凝胶制备的工艺条件和复配体系3个方面,对褐藻胶凝胶的强度、硬度、弹性和持水性的影响规律进行归纳总结,并对其在食品中的应用进行简要综述,为褐藻胶应用于食品提供一定的指导作用。
Alginate is a natural anionic polysaccharide extracted from brown algae.Because of the non-toxic and natural characteristics,the hydrogel of alginate gelled with calcium is widely used to improve the texture properties and water retention of food products.The effects of alginate molecular structure,gel preparation conditions,and compositional formulation on the strength,hardness,elasticity,and water retention of alginate gel were summarized,and the application of alginate gel in food industry was briefly reviewed.
作者
孙义凡
王智慧
段蕊
张俊杰
曹婕
王睿
赵丽
丛威
SUN Yi-fan;WANG Zhi-hui;DUAN Rui;ZHANG Jun-jie;CAO Jie;WANG Rui;ZHAO Li;CONG Wei(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222000,Jiangsu,China;Institute of Process Engineering,Chinese Academy of Sciences,Beijing 100089,China;Shandong Jiejing Group Co.,Ltd.,Rizhao 276800,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第4期209-214,共6页
Food Research and Development
基金
国家重点研发计划(2019YFD0902005)
江苏省研究生科研创新计划项目(SJCX20_1309、SJCX20_1299、SJCX20_1306)。
关键词
褐藻胶
凝胶
特性
食品
应用
alginate
gel
properties
food
application
