| 海藻酸钠凝胶机制及其在食品中的应用研究进展 |
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| 引用本文： | 鲁冬雪,徐倩倩,王稳航. 海藻酸钠凝胶机制及其在食品中的应用研究进展[J]. 中国食物与营养, 2014, 0(10): 43-46 |
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| 作者姓名： | 鲁冬雪 徐倩倩 王稳航 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院; |
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| 基金项目： | 国家公益性行业(农业)科研专项“传统腌腊肉制品生产关键技术装备研究与示范”(项目编号:201303082-3);天津市农业科技成果转化资金“湿热挤压-超微粉体耦联技术生谷物全粉及系列功能产品中产业化”(项目编号:13ZXNZNC08400) |
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| 摘 要： | 海藻酸钠作为一种天然多糖,具有良好的功能特性,在食品中得到普遍应用.生产实践中主要使用钙盐制备水凝胶,凝胶形成的网络结构可以提高食品特性.它的形成受到海藻酸钠的浓度、结合钙离子浓度、温度、pH值等因素的影响.海藻酸钠凝胶在食品应用领域中备受关注,尤其是在微囊化、可食性膜、质地改良等方面应用广泛.
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| 关 键 词： | 海藻酸钠 凝胶机制 微囊化 可食性膜 质地改良剂 |
Research Advancement of Gel Mechanism of Alginate and Its Application in Food |
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| LU Dong-xue,XU Qian-qian,WANG Wen-hang. Research Advancement of Gel Mechanism of Alginate and Its Application in Food[J]. Food and Nutrition in China, 2014, 0(10): 43-46 |
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| Authors: | LU Dong-xue XU Qian-qian WANG Wen-hang |
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| Affiliation: | (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) |
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| Abstract: | Alginate,as a natural polysaccharide,has been used widely in food because of its functional characterstics.The calcium was mainly used in prodaction practice to prepare hydrogel,network structure of the gel-forming can improve characteristics of food.Its formation is affected by the concentration of sodium alginate,calcium ion binding concentration,temperature,pH conditions and other factors.Application of alginate gel receives much attention in the food industry,especially in microencapsulation,edible film,texture improvement and other aspects. |
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| Keywords: | sodium alginate gel mechanism microencapsulated edible film texture improver |
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