| 食品胶体的凝胶机理及协同作用研究进展 |
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| 引用本文： | 侯团伟,张虹,毕艳兰,池娟娟.食品胶体的凝胶机理及协同作用研究进展[J].食品科学,2014,35(23):347-353. |
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| 作者姓名： | 侯团伟 张虹 毕艳兰 池娟娟 |
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| 作者单位： | 1.河南工业大学粮油食品学院，河南 郑州 450001；2.丰益（上海）生物技术研发中心有限公司，上海 200137 |
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| 摘 要： | 食品胶体在食品工业中具有十分重要的作用，为了更加高效、经济、科学地使用食品胶体，就必须对胶体有更深层次的认知。因此本文对明胶、卡拉胶、海藻酸钠、黄原胶等几种常见食品胶体的凝胶机理及食品胶体之间的协同作用进行了概述，以期对食品胶体在食品生产加工中的应用提供一定的指导。
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| 关 键 词： | 食品胶体 凝胶机理 协同作用 |
Recent Progress in Gelation Mechanism and Synergistic Interaction of Common Gums |
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| HOU Tuan-wei,ZHANG Hong,BI Yan-lan,CHI Juan-juan.Recent Progress in Gelation Mechanism and Synergistic Interaction of Common Gums[J].Food Science,2014,35(23):347-353. |
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| Authors: | HOU Tuan-wei ZHANG Hong BI Yan-lan CHI Juan-juan |
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| Affiliation: | 1. College of Grain, Oil and Food, Henan University of Technology, Zhengzhou 450001, China;
2. Wilmar (Shanghai) Biotechology R&D Center Co. Ltd., Shanghai 200137, China |
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| Abstract: | Food gums play a significant role in the food industry. For more efficient, economical and scientific use of
food gums, it is essential to have a thorough understanding of these food ingredients. Based on this statement, this paper
summarizes the gelling mechanism and synergistic interaction of gelatin, carrageenan, sodium alginate, and xanthan gum
with the aim to offer some guidance for the application in food processing and production. |
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| Keywords: | food gums gelling mechanism synergistic interactions |
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