明胶与卡拉胶相互作用特性的研究
作者:
作者单位:

作者简介:

通讯作者:

基金项目:

华南农业大学校长基金资助项目 (5 10 0 -K990 0 7)


Study on the Interactional Properties of Gelatin - Carrageenan Systems
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    研究了明胶-卡拉胶复合体系的凝胶特性及pH和电解质对其凝胶特的影响。结果表明:明胶与卡拉胶具有协同作用;在pH6-10之间,随明胶/卡拉胶比例增加,凝胶强度呈增加趋势,5/3时达最大,之后有所下降;当明胶/卡拉胶比例为1,总质量浓度为0.03g/mL时,体系凝胶强度在pH5-11之间变化不大,持水性则随pH增加而增加,融点和凝固点则随pH值上升而下降,且两者之间存在较大的温差滞后效应;添加少量的电解质有利于提高体系的凝胶强度和持水性,融点和凝固点则随着电解质浓度的上升明显增加,而两者的滞后温差不断缩小;电解质对凝胶强度的影响还与体系的pH值有关。

    Abstract:

    The paper reports a study on the gelling properties of gelatin-carrageenan systems and the effect of pH and electrolytes on them. The results showed that the gelatin-carrageenan system had good gelling ability, the gel strength increasing with the ratio of gelatin to carrageenan between pH 6 to 10, and peaking at the ratio of 5 to 3. In the system where the ratio of gelatin to carrageenan was 1 to 1 and the pH value was 7, gel strength was constant through pH 5 to 11 while the water-holding ability increased with the rise of pH value, and on the contrary, both the melting point and the solidifying point decreased with much temperature rehysteresis between them. The addition of electrolytes at low level could increase the gel strength and the water-holding ability of the mixture of gelatin and carrageenan, while the melting point and the solidifying point of the gel of this mixture increased with the rise in electrolyte concentration with the temperature difference hysteresis between them decreasing continuously. Moreover, the effect of electrolytes on the gel strength was related to the pH value of the systems.

    参考文献
    相似文献
    引证文献
引用本文

周爱梅,刘欣,林日高,陈永泉,潘科,赵强忠.明胶与卡拉胶相互作用特性的研究[J].华南农业大学学报,2002,23(1):78-81

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
历史
  • 收稿日期:
  • 最后修改日期:2001-04-13
  • 录用日期:
  • 在线发布日期: