| 结冷胶溶液凝胶特性的研究 |
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| 引用本文： | 汤坚,詹晓北,朱莉,王利平. 结冷胶溶液凝胶特性的研究[J]. 中国食品学报, 1998, 0(1): 77-82 |
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| 作者姓名： | 汤坚 詹晓北 朱莉 王利平 |
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| 作者单位： | 无锡轻工大学 214036 |
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| 摘 要： | 结冷胶是一种新型食品添加剂。其存在形式为天然式和低酰基式。天然式结冷胶溶液的凝胶特性是粘弹性体,低酰基结冷胶溶液是凝胶体。将两种形式的结冷胶溶液在相同条件下与卡拉胶、琼脂溶液进行了比较,得出两种形式的结冷胶溶液在0.05％时可形成凝胶,大大低于卡拉胶和琼脂的成凝胶浓度。
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| 关 键 词： | 结冷胶 凝胶特性 |
Study on the Gel Proporty of Gellan Gum Solution |
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| Tang Jian,Zhan Xiaobei,Zhu LI,Wang Liping. Study on the Gel Proporty of Gellan Gum Solution[J]. Journal of Chinese Institute of Food Science and Technology, 1998, 0(1): 77-82 |
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| Authors: | Tang Jian Zhan Xiaobei Zhu LI Wang Liping |
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| Abstract: | A preliminary study on the gel properties of gellan gum (nature and deacety-lated products ) were included and compared with agar and k-carrageenar, respectively. The brittleness, hardness and springness (elasticity) of gellan gum solution is much stronger than that of agar and k-carrageenar at the sams conditions, remarkablely. The gel of native products is springness and deacetylated products is a gel. At the 0. 05% (w/ v) ,the solution of native and deacetylated products can gelated and the gel is stable. |
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| Keywords: | gellan gum gel properties |
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