酪蛋白-卡拉胶体系凝胶特性的研究

以酪蛋白－卡拉胶作为研究对象，研究了ｐＨ、ＮａＣｌ浓度以及Ｐｒ．／Ｃａｒｒ．对体系凝胶特性的影响。结果表明，凝胶强度受各条件变化的影响很大；持水性与凝胶强度、粘度成正比关系；在不添加ＮａＣｌ时，融点、凝固点与凝胶强度成正比关系，但添加ＮａＣｌ时，则与ＮａＣｌ浓度成正比关系；凝胶体具有热可逆性

Study on gelling properties of casein-carrageenan system

In this thesis,the effect of pH value,sodium chloride concentration and Pr./Carr.on the caseincarrageenan system gelling character was studied.The results showed that the effect of all conditions on gel strength was very large;the holding water ability was directly proportional to gel strength and viscosity;under the condition of no sodium chloride addition,the solidifying point and melting point were directly proportional to gel strength;however,when sodium chloride was in existance,the solidifying point and melting point were directly proportional to sodium chloride concentration;the gel possessed the quality of temperature hysteresis.