罗望子胶及其在食品工业中的应用

介绍了罗望子胶的结构、性能及其在食品工业中的主要应用；并论述了罗望子胶在国内外的发展现状。     

罗望子胶的生产及其应用

简要描述了罗望子胶的生产工艺,以及罗望子胶在食品工业中的应用和发展前景。     

含罗望子胶的复配胶在牛奶果冻中的应用

罗望子胶是一种植物来源的多糖,具有增稠、凝胶等作用。文中探索了以罗望子胶、海藻酸钠及葡萄糖内酯作为复配胶凝剂在果冻中的应用。采用单因素实验研究了罗望子胶、海藻酸钠、葡萄糖内酯及白糖的添加量对牛奶果冻的质构性能(包括硬度、弹性指数、咀嚼指数及内聚性)和持水率的影响。结果表明,当罗望子胶的添加量为0.40 g、海藻酸钠的添加量为0.45 g、葡萄糖内酯的添加量为0.25 g、白糖的添加量为8.0 g、柠檬酸的添加量为0.02 g、牛奶的添加量为30.0 mL、凝胶温度为60℃时,制备的牛奶果冻具有优良的质构性能和良好的持水性能。     

罗望子胶与常用胶体的复配研究

通过单因素试验、正交试验以及感官鉴定,确定罗望子胶与其他胶体复配的比例。结果表明:和CMC-FH9、黄原胶复配后具有一定的黏度协同增效作用,其最佳比例为3.5∶13∶6.5。     

罗望子胶改善蚝油稳定性的研究

本文研究了罗望子胶对蚝油的稳定作用，虽然罗望子胶的粘度不是很高，但是具有良好的耐盐性，对蚝油稳定的效果极佳，以０．３％的罗望子胶和０．１％的黄原胶，２％淀粉并用的效果最理想。     

罗望子胶改良马蹄糕品质的研究

研究在制作马蹄糕时添加不同量的罗望子胶对其外观质量及凝胶强度的影响；并作嗜好性评价。结果表明，加入罗望子胶可改善马蹄糕的外观质量，提高凝胶强度，使马蹄糕更为突口、有弹性。论语言提出了罗望子胶最佳添加量为０．６％．     

罗望子的研究——1.罗望子荚果的营养成分及其开发应用

本研究测定了我国云南和海南两省的罗望子果肉及其种仁的主要营养成分,结果表明,罗望子果肉中含钙123～214mg/100g,磷130～185mg/100g,铁3.97～4.66mg/100g,钙、磷、铁的含量比大多数水果高,其钙磷比为1:1。罗望子种子蛋白质含量16.85～18.60％,含十八种氨基酸和八种人体必须氨基酸。赖氨酸(1.25％)和亮氨酸(0.97％)含量比较高,是一种优质蛋白质。本研究为开发我国新营养源提供了理论依据。本研究还探讨了罗望子荚果的综合利用工艺途径及配方。     

罗望子胶硫酸酯的制备

本实验以罗望子胶为原料,利用氯磺酸-吡啶法对其进行硫酸酯化,以氯磺酸-吡啶的不同配比、反应温度和反应时间为因素水平,用单因素设计对修饰条件进行优化。硫酸化产物用红外光谱进行表征,并分析了其硫酸基团的取代情况。结果表明,氯磺酸:吡啶为1:6,反应温度为94℃,反应时间为2h时硫酸基团取代信号最强,因此,此条件可作为合成罗望子胶硫酸酯的最佳条件。     

响应面法优化罗望子胶的提取工艺

利用响应面法对罗望子胶的提取工艺进行优化。在单因素实验的基础上选取实验因素和水平,根据中心组合（Box-Benhnken）实验设计原理采用三因素三水平的响应面分析法,根据回归分析确定各工艺条件的主要影响因素,以多糖提取为响应值作响应面图。结果表明,罗望子胶的最佳提取工艺条件为：料液比1：40、pH4.4、沉降时间3h,在此条件下,罗望子胶的提取率预测值为53%,验证值为52%。     

羧甲基罗望子胶的制备与表征

研究了以罗望子胶为原料, 用乙醇溶剂法制备羧甲基罗望子胶粉。探讨了乙醇用量、氯乙酸研究了以罗望子胶为原料, 用乙醇溶剂法制备羧甲基罗望子胶。探讨了乙醇用量、氯乙酸用量、醚化时间、醚化温度、氢氧化钠用量、氢氧化钠与氯乙酸摩尔比以及反应体系中碱化温度、碱化时间对羧甲基罗望子胶取代度(DS)的影响,通过正交试验得出制备羧甲基罗望子胶的最佳工艺条件,并通过红外光谱法对产物的结构进行了表征。结果表明：经过改性后的罗望子胶取代度可达到0.5以上,由红外光谱分析知,结构中成功接入了羧甲基,羧甲基罗望子胶的水溶性和粘度稳定性均有了显著性改善。     

结冷胶生产技术及其在食品中应用

该文综述结冷胶组成、结构及特性,发酵法生产技术及其在食品中应用,并介绍结冷胶局限性。     

胡麻胶的特性及食品应用

该文描述了胡麻胶的组成、特性、食品应用及开发前景。     

Rheological behaviour of tamarind seed gum in aqueous solutions

Tamarind seed gum as seed polysaccharide from Tamarindus indica L. has been characterized for physicochemical and rheological properties in the present work. The structural analysis determined the presence of glucose:xylose:galactose in a molar ratio of 2.61:1.43:1.The Huggins and Kraemer plots obtained by capillary viscometry gave an intrinsic viscosity of 4.7 dl g⁻¹ and the viscosity average molecular mass was calculated to be 9.18 × 10⁵ g mol⁻¹ using the Mark-Houwink relationship. The steady shear and dynamic viscoelasticity properties of tamarind seed gum in aqueous solutions at different concentrations were investigated at 20 °C using a Haake Rheometer RS75. The tamarind seed gum solutions clearly exhibited shear-thinning flow behaviour at high shear rate and Newtonian region occurred at low shear rate range, however, at higher concentrations, pronounced shear thinning was observed. The value of zero shear viscosity (η₀) was estimated by fitting Cross and Carreau models. The specific viscosity at zero shear rate (η_sp0) was plotted against the coil overlap parameter (C[η]) and the slopes of the lines in the dilute and semi-dilute regions were found to be ∼2.2 and 4.3, respectively. The value of the critical concentration (C^∗) was about 4.23/[η]. While, the mechanical spectra in the linear viscoelastic region of tamarind seed gum solutions showed the typical shape for macromolecular solutions. Plots of η versus γ and η^∗ versus ω were superimposable and hence obey the Cox-Merz rule.     

魔芋胶的功能特性及其在肉制品中的应用

魔芋胶作为一种可溶性膳食纤维,具有增稠性、乳化性、黏结性、吸水性等功能特性,已广泛应用于饮料、果冻、冰淇淋、肉制品、面制品等食品中。本文综述了魔芋胶的结构、功能特性以及在肉制品中的具体应用,并对其应用前景进行了展望。     

The chemical composition and some physical properties of a water-soluble gum from Prosopis africana seeds

A water‐soluble gum was extracted from the endocarp capsule of the seed coat of Prosopis africana. The gum yield varied substantially with the method of dehulling. Maximum yield was obtained after boiling in 0.1 m Na₂CO₃ for 4 h. The effects of two different gum concentrations on the rheological properties of gum solutions were examined. The gum formed viscous solutions at low concentrations and exhibited stable viscosity in the pH range 6.0–8.0. Chemical analyses showed that the purified gum had a composition of 2.4% fat, 1.04% protein, 21.5% crude fibre and a gelation concentration of at least 10%. Galactose and mannose were the major polysaccharides identified. Large reductions in viscosity were observed with the addition of various concentrations of Na⁺ salts. The activation energies of flow for 2 and 3% gum solutions were in the range of 19.2–22.8 kJ mol^?1 and were characteristic of systems with little intra‐ and intermolecular interactions.     

蚕丝的理化性质及其在食品中的应用

综述了目前国内外对蚕丝组成结构及理化性质的研究结果,并具体介绍了蚕丝在食品工业中的应用现状和发展前景.     

罗望子种子多糖的制备及在再造烟叶中的应用研究

研究了罗望子种子多糖的提取及其流变性质。采用热水浸提、异丙醇沉淀方法提取罗望子种子多糖 ,得到具有浅褐色底色的无嗅无味的白色粉末 ,提取率为 6 6 .8% ,其质量分数为 1.5 %的水溶液的粘度为 6 5 5mPa·s。进行了用罗望子种子多糖作为再造烟叶粘合剂试验。结果表明 ,该多糖具有明显增加再造烟叶耐水性和粘合的作用。     

The physiological and rheological effects of foods supplemented with guar gum

The high molecular weight polysaccharide Guar gum has a plethora of uses in the food, pharmaceutical and paint industries. This polysaccharide is also employed as a dietary fibre, but the quantity used in food is limited due to its viscous properties. Guar gum may be modified enzymatically or chemically to reduce its molecular weight and by extension its viscosity. This modification though is believed to reduce its physiological efficacy, for example the attenuation of postprandial glycemia. However, a number of studies have shown the viscosity effects alone of this fibre in vitro and in vivo is not always correlated with blunted glycemia. The absolute mechanisms behind the benefits seen with guar gum consumption are not known and studies have shown factors such as food composition, food matrix and food and fibre processing conditions may all play a significant role.