摘要
采用黏度计和质构仪对高酰基结冷胶的溶胶和凝胶性质进行研究。结果表明:高酰基结冷胶在质量浓度为0.05～0.1g/100mL时,表观黏度随质量浓度增加而增加,并呈现假塑性流体特性;在质量浓度为0.2～0.5g/100mL时形成凝胶,凝胶强度受胶体及Ca2+质量浓度的影响明显,同时高酰基结冷胶比例增加,高低复配胶体的凝胶强度减小。并利用红外光谱扫描和核磁共振技术对高酰基结冷胶结构进行初步分析。
The sol and gel properties of high-acyl （HA） gellan gum were investigated. Results indicated that the colloidal viscosity of HA sol increased with increasing gellan gum concentration from 0.05 to 0.1 g/100 mL and HA sol was featured with pseudoplastic behavior. The strength of gel formed at a concentration ranging from 0.2 to 0.5 g/100 mL was pronouncedly affected by polymer and Ca2＋ concentrations. The strength of high acyl （HA）/low acyl （LA） mixed gellan gum decreased with increasing HA/LA ratio. Besides, the structure of HA gellan gum was analyzed through IR and NMR.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第13期65-68,共4页
Food Science
基金
浙江省新苗人才计划项目(2008R40G205008)
关键词
高酰基结冷胶
流变
凝胶
结构
high-acyl （HA） gellan gum
rheology
gel
structure
