| 高酰基结冷胶的溶胶和凝胶特性研究及结构初步分析 |
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| 引用本文： | 孟岳成,卢 晶,江一菲,邱 蓉.高酰基结冷胶的溶胶和凝胶特性研究及结构初步分析[J].食品科学,2010,31(13):65-68. |
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| 作者姓名： | 孟岳成 卢 晶 江一菲 邱 蓉 |
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| 作者单位： | 浙江工商大学食品与生物工程学院 |
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| 基金项目： | 浙江省新苗人才计划项目(2008R40G205008) |
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| 摘 要： | 采用黏度计和质构仪对高酰基结冷胶的溶胶和凝胶性质进行研究。结果表明：高酰基结冷胶在质量浓度为 0.05～0.1g/100mL 时，表观黏度随质量浓度增加而增加，并呈现假塑性流体特性；在质量浓度为0.2～0.5g/100mL时形成凝胶，凝胶强度受胶体及 Ca2+ 质量浓度的影响明显，同时高酰基结冷胶比例增加，高低复配胶体的凝胶强度减小。并利用红外光谱扫描和核磁共振技术对高酰基结冷胶结构进行初步分析。
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| 关 键 词： | 高酰基结冷胶 流变 凝胶 结构 |
| 收稿时间： | 2009-11-12 |
Sol and Gel Properties of High-acyl Gellan Gum and Its Structure Analysis |
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| MENG Yue-cheng,LU Jing,JIANG Yi-fei,QIU Rong.Sol and Gel Properties of High-acyl Gellan Gum and Its Structure Analysis[J].Food Science,2010,31(13):65-68. |
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| Authors: | MENG Yue-cheng LU Jing JIANG Yi-fei QIU Rong |
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| Affiliation: | College of Food and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310035, China |
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| Abstract: | The sol and gel properties of high-acyl (HA) gellan gum were investigated. Results indicated that the colloidal viscosity of HA sol increased with increasing gellan gum concentration from 0.05 to 0.1 g/100 mL and HA sol was featured with pseudoplastic behavior. The strength of gel formed at a concentration ranging from 0.2 to 0.5 g/100 mL was pronouncedly affected by polymer and Ca2+ concentrations. The strength of high acyl (HA)/low acyl (LA) mixed gellan gum decreased with increasing HA/LA ratio. Besides, the structure of HA gellan gum was analyzed through IR and NMR. |
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| Keywords: | high-acyl (HA) gellan gum rheology gel structure |
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