| 琼脂凝胶质构特性的研究 |
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| 引用本文： | 马云,杨玉玲,杨震,贾继荣,刘松林.琼脂凝胶质构特性的研究[J].食品与发酵工业,2007,33(9):24-27. |
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| 作者姓名： | 马云 杨玉玲 杨震 贾继荣 刘松林 |
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| 作者单位： | 1. 南京财经大学食品学院,江苏省粮油品质控制重点实验室,江苏南京,210003
2. 南京财经大学食品学院,江苏省粮油品质控制重点实验室,江苏南京,210003;南京农业大学,教育部肉品加工与质量控制重点实验室,江苏南京,210095 |
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| 基金项目： | 中国博士后科学基金;江苏省博士后科学基金;江苏省自然科学基金 |
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| 摘 要： | 研究了琼脂溶液浓度、pH、离子强度、Na~+、K~+、六偏磷酸钠(HMP)、焦磷酸钠(SPP)、三聚磷酸钠(TPP)对琼脂凝胶质构特性的影响。结果表明:影响琼脂凝胶硬度的主次因素依次为琼脂浓度、Na~+与K~+的摩尔比、离子强度、pH;影响琼脂凝胶弹性的主因素依次为琼脂浓度、离子强度、pH、Na~+与K~+摩尔比。影响粘聚性的主次因素依次为离子强度、琼脂浓度、Na~+与K~+摩尔比、pH。磷酸盐对琼脂凝胶硬度、弹性和粘聚性的影响主次顺序均为:焦磷酸钠、三聚磷酸钠、六偏磷酸钠。
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| 关 键 词： | 琼脂 凝胶 质构特性 |
| 收稿时间： | 2007-07-09 |
| 修稿时间： | 2007-08-13 |
Studies on the Textural Properties of the Gel of Agar |
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| Ma Yun,Yang Yuling,Yang Zhen,Jia Jirong,Liu Songlin.Studies on the Textural Properties of the Gel of Agar[J].Food and Fermentation Industries,2007,33(9):24-27. |
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| Authors: | Ma Yun Yang Yuling Yang Zhen Jia Jirong Liu Songlin |
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| Abstract: | The effects of agar concentration,pH,ionic strength,Na~+ concentration,K~+ concentration, sodium hexametaphosphate,sodium pyrophosphate and sodium tripolyphosphate on the textural properties of the agar gel were studied.The results showed that the factors which affected hardness of the agar gel were in the order of concentration,Na~+:K~+ ratio,ionic strength and pH from major to minor,the factors which af- fected springness of the agar gel were in the order of concentration,ionic strength,pH and Na~+:K~+ ratio, and the factors which affected cohesiveness of the agar gel were in the order of ionic strength,concentration, Na~+:K~+ ratio and pH.The phosphates influence from strong to weak on the hardness,springness and cohe- siveness of the agar gel were in the order of sodium pyrophosphate,sodium tripolyphosphate,and sodium hexametaphosphate. |
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| Keywords: | agar gel textural properties |
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