摘要
在发酵过程中添加游离丙酮酸可以比较明显地提高所产黄原胶分子中丙酮酸功能基团的含量,实验研究表明,添加3.0g/L的游离丙酮酸可以使黄原胶分子中丙酮酸功能基团的含量由4.74%提高到5.29%,提高11.6%,且不影响黄原胶的产胶率,达到33.9g/L。同时通过实验得到游离丙酮酸的最佳添加时间为发酵开始后24h。
The addition of free pyruvate acid during the fermentation process was demonstrated to increase the pyruvate mass fraction in xanthan gum .It was showed that the pyruvate mass fraction in xanthan gum increases by 11.6 % from 4.74 % to 5.29 % when the addition level is 3.0 g/L. At the same time, a yield of 33.9 g/L xanthan gum was obtained. The optimal pyruvate addition time was at 24 h during the process of the fermentation.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期14-17,共4页
Food Research and Development
