摘要
采用水提醇沉结合Sevag法脱蛋白,制备得到大粒车前子多糖(PLCP),然后考察多糖质量浓度及NaCl和CaCl2的添加对PLCP成胶性能的影响。结果表明:PLCP具有一定的成胶性能,增加多糖质量浓度能显著提高PLCP成胶性能;CaCl2在低浓度下便能提高PLCP的成胶性能,提高胶的热稳定性,而NaCl需要在较高浓度下才能促进PLCP的成胶性。
This study aimed at investigating gelling properties of crude polysaccharide from the seeds of Plantago asiatica L. （PLCP）, extracted with water and deproteinated by the Sevag method, as a function of polysaccharide concentration, NaCl and CaCl2. PLCP could form gels and the ability of gel formation was remarkably enhanced at higher concentrations of PLCP. The gel-forming ability and thermal stability of PLCP were increased at lowers concentrations of CaCl2. In contrast, the gel-forming ability of PLCP was improved by NaCl only at higher concentrations.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第19期1-4,共4页
Food Science
基金
国家自然科学基金重点项目(31130041)
国家自然科学基金项目(21062012
31301434)
“十二五”国家科技支撑计划项目(2012BAD33B06
2013AA102102)
关键词
大粒车前子
多糖
成胶性能
Plantago asiatica L.
polysaccharide
gelling properties
