| 黄原胶的结构与复配性质研究 |
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| 引用本文： | 商飞飞,王强,赵学平,吴莉宇,仇厚援.黄原胶的结构与复配性质研究[J].食品工业科技,2012,33(7):440-443. |
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| 作者姓名： | 商飞飞 王强 赵学平 吴莉宇 仇厚援 |
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| 作者单位： | 1. 海南大学食品学院,海南海口,570100
2. 浙江省农业科学院农产品质量标准研究所,浙江杭州,310021 |
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| 摘 要： | 黄原胶是一种用途非常广的食品增稠剂,并且与其他的食品添加剂有很好的复配效应,本文综述了黄原胶的结构与性质,黄原胶与魔芋胶、槐豆胶、瓜尔豆胶、结冷胶、琼脂单体的复配以及黄原胶与两种及两种以上食品增稠剂的复配应用研究。复配产生了良好的协同增效,协同凝胶效应,也使得食品稳定性大大提高,凝胶性由脆到富有弹性的任意转变。
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| 关 键 词： | 黄原胶 增稠剂 稳定剂 复配 凝胶 |
Study on structure and complex effect of Xanthan gum |
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| SHANG Fei-fei,WANG Qiang,ZHAO Xue-ping,WU Li-yu,QIU Hou-yuan.Study on structure and complex effect of Xanthan gum[J].Science and Technology of Food Industry,2012,33(7):440-443. |
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| Authors: | SHANG Fei-fei WANG Qiang ZHAO Xue-ping WU Li-yu QIU Hou-yuan |
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| Affiliation: | 1,(1.College of Food Science of Technology,Hainan University,Haikou 570100,China;2.Institute of Quality Standards for Agro-products,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China) |
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| Abstract: | Xanthan gum is a kind of widely used food thickeners which is compounded well with other food additives.Structure and properties of Xanthan gum and complex effect with konjac gum,locust bean gum,quar gum,gellan gum,agar etc were summarized.A good synergistic effect was produced by compounding,leading to the improvement of food stability.Besides,gelation’s change from brittle to flexible was achieved. |
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| Keywords: | Xanthan gum thickener stabilizer compound gel |
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