摘要
琼脂是重要的海藻多糖产品,但其生产过程中酸处理工艺对琼脂提取的影响规律及标准化控制尚未充分研究。本论文研究江蓠琼脂生产中pH值酸处理对琼脂提取的影响。结果表明,不同pH值酸处理对江蓠微观结构及琼脂的提取得率、硫酸根含量、凝胶强度、浊度、凝胶温度及溶胶温度具有显著影响。在pH值3.3~2.1的范围内,随着酸处理pH的降低,江蓠髓部细胞暴露程度不断升高,琼脂提取得率先上升后下降,琼脂凝胶强度不断上升,琼脂硫酸根含量、浊度、凝胶温度和溶胶温度不断降低。本研究为酸处理工艺调控琼脂提取提供理论参考,为相关技术标准化提供依据。
Agar is a crucial algal polysaccharide product.However,the effects and standardized control of acidic treatment process for its extraction from Gracilaria has not been fully optimized.This study investigated the effect of acidic treatment at varying pH levels on agar extraction from Gracilaria.The results demonstrated that acid treatment at different pH values significantly influenced Gracilaria microstructure as well as the extraction rate,sulfate content,gel strength,turbidity,gelling temperature,and melting temperature.Within the pH range of 3.3 to 2.1,as the acid treatment pH decreased,the exposure of Gracilaria’s medulla cells increased,with the agar extraction rate initially increasing and then decreasing.Concurrently,the gel strength of the agar consistently increased,while the sulfate content,turbidity,gelling temperature,and melting temperature continually decreased.This study provides a theoretical basis for optimizing acidic treatment in agar production and contributes to the development of standardized extraction technologies.
作者
张馨月
姚沅俊
木尼热·卡地尔
郑明静
姜泽东
杜希萍
倪辉
ZHANG Xinyue;YAO Yuanjun;MUNIRE·Kadier;ZHENG Mingjing;JIANG Zedong;DU Xiping;NI Hui(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021;Xiamen Food Bioengineering Technology Research Center,Xiamen 361021;Xiamen Ocean Vocational College,Xiamen 361102)
出处
《中国食品添加剂》
2025年第6期1-7,共7页
China Food Additives
基金
国家重点研发计划课题(2023YFD2100603)。
关键词
江蓠
琼脂
酸处理
理化性质
结构
Gracilaria
agar
acidic treatment
physicochemical property
structure
