| 黄原胶和韦兰胶混胶黏度的影响因素研究 |
| |
| 引用本文： | 郭建军,李建科,陈芳,赵燕,霍树春,高炜丽. 黄原胶和韦兰胶混胶黏度的影响因素研究[J]. 食品科学, 2007, 28(10): 96-99 |
| |
| 作者姓名： | 郭建军 李建科 陈芳 赵燕 霍树春 高炜丽 |
| |
| 作者单位： | 南昌大学食品科学教育部重点实验室； 南昌大学食品科学教育部重点实验室 江西南昌330047； 江西南昌330047； |
| |
| 基金项目： | 教育部长江学者和创新团队发展计划资助项目(IRT0540) |
| |
| 摘 要： | 本实验研究了放置温度、时间、冻融、pH、盐以及柠檬酸对黄原胶和韦兰胶混胶黏度的影响。结果表明:黄原胶和韦兰胶有协效性,温度、时间对混胶有一定的影响。其中20/80(ml)韦兰胶/黄原胶最为稳定。进一步对其研究表明:冻融、pH、盐以及柠檬酸都对其影响较小。
|
| 关 键 词： | 黄原胶 韦兰胶 协效性 黏度 |
| 文章编号： | 1002-6630（2007）10-0096-04 |
| 修稿时间： | 2007-08-26 |
Study on Factors Effecting on Viscosity of Mixed Xanthan Gum and Welan Gum |
| |
| GUO Jian-jun,LI Jian-ke,CHEN Fang,ZHAO Yan,HUO Shu-chun,GAO Wei-li. Study on Factors Effecting on Viscosity of Mixed Xanthan Gum and Welan Gum[J]. Food Science, 2007, 28(10): 96-99 |
| |
| Authors: | GUO Jian-jun LI Jian-ke CHEN Fang ZHAO Yan HUO Shu-chun GAO Wei-li |
| |
| Affiliation: | Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China |
| |
| Abstract: | The gelling properties of welan-xanthan systems, and the effects of temperature, time, freezing-thawing alternation, pH, NaCl and citric acid on it were investigated in this research. The results showed that the welan-xanthan system had good gelling ability. Temperature and time had effect on welan-xanthan systems. When the mass ratio of welan gum to xanthan gum was 20 ml/80 ml, the synergistic interaction was the strongest. The further research indicated that freezing-thawing alternation, pH, NaCl and citric acid had little effect on the compound gum. |
| |
| Keywords: | xanthan gum welan gum synergistic effect viscosity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
