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。
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 affected 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 cohesiveness of the agar gel were in the order of sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第9期24-27,共4页
Food and Fermentation Industries
基金
中国博士后基金(No.2005037738)
江苏省博士后基金
江苏省自然科学基金(No.KB2006175)
关键词
琼脂
凝胶
质构特性
agar, gel, textural properties
