| 明胶与海藻酸钠的相互作用及其应用 |
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| 引用本文： | 赵谋明,李敏,孙哲浩,彭志英. 明胶与海藻酸钠的相互作用及其应用[J]. 食品与发酵工业, 2000, 26(3): 10-14 |
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| 作者姓名： | 赵谋明 李敏 孙哲浩 彭志英 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510641 |
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| 基金项目： | 国家自然科学基金资助项目(29772013) |
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| 摘 要： | 研究了不同浓度明胶、海藻酸钠混合溶胶粘度变化 ,以及不同 pH值和不同离子浓度对体系粘度变化的影响 ,结果表明 ,明胶与海藻酸钠主要的交互作用力为二成分间静电引力。在此基础上 ,对仿生鱼翅的生产工艺和配方进行了初步研究。综合粗蛋白含量、硬度、拉伸强度和透明度等结果得出 :8%明胶、2 %海藻酸钠在纺丝原液 pH为 6 0时 ,制备的仿生鱼翅效果最佳。
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| 关 键 词： | 交互作用 明胶 海藻酸钠 仿生鱼翅 |
| 修稿时间： | 1999-07-22 |
The Interaction between Gelatin and Sodium Alginate and Applications |
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| Zhao Mouming,Li Min,Sun Zhehao,Peng Zhiying. The Interaction between Gelatin and Sodium Alginate and Applications[J]. Food and Fermentation Industries, 2000, 26(3): 10-14 |
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| Authors: | Zhao Mouming Li Min Sun Zhehao Peng Zhiying |
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| Affiliation: | Zhao Mouming,Li Min,Sun Zhehao,Peng Zhiying;(College of Food Engineering and Biotechnology, South China University of Technology, Guangzhou, 510641) |
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| Abstract: | The change of viscosity on mixed gel system of different concentrations gelatin and sodium alginate and the effect on system viscosity with change of pH value or ionic strength were studied in this thesis .The result indicated that major interactions of the gel system is electrostatic. According these results, the author put forward a preliminary studied program of preparing imitative shark fins. Combining the results of crude protein, hardness, tensile and transparency etc., the puerility of imitative shark fins with pH 6.0, 8%(w/w) gelatin, 2% sodium alginate was the best. |
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| Keywords: | interaction gelatin sodium alginate imitative shark fins |
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