琼脂凝胶强度及弛豫特性的研究

发布时间：2018-05-21 17:14

本文选题：琼脂 + 弛豫时间T_()　；参考：《食品工业科技》2017年13期

【摘要】：借助低场核磁共振仪及质构仪,探讨影响琼脂凝胶强度及弛豫特性的因素,并分析其凝胶机理。结果表明:琼脂凝胶强度随着琼脂质量分数增大而增大;p H为6.0~7.0是琼脂凝胶形成最适条件;适当添加量的氯化钾、木糖醇、蔗糖可增大琼脂凝胶强度,分别在添加质量分数为0.2%~0.3%、9%和6%时效果最佳;适当比例的魔芋胶、卡拉胶和刺槐豆胶可与琼脂产生协同增效作用,分别在其所在比例为15%、5%、10%时与琼脂产生协同增效作用最强;氯化钙、氯化钠和β-环状糊精则阻碍凝胶的形成,降低琼脂凝胶强度。琼脂凝胶的弛豫时间T_(23)均与凝胶强度存在极显著(p0.01)负相关,即凝胶中水分流动性越小,凝胶强度越大。
[Abstract]:The factors influencing the strength and relaxation characteristics of Agar gel were discussed by means of low field NMR and texture analyzer. The gel mechanism was analyzed. The results showed that the optimum conditions for Agar gel formation were that the strength of Agar gel increased with the increase of mass fraction of Agar, and the appropriate amount of potassium chloride, xylitol and sucrose could increase the strength of Agar gel, and the Agar gel strength could be increased by adding appropriate amount of potassium chloride, xylitol and sucrose. The effect was the best when the mass fraction was 0.2% and 0.3%, respectively, and the appropriate proportion of konjac gum, carrageenan and Robinia pseudoacacia bean gum had synergistic effect with Agar, and the synergistic effect was the strongest with Agar at the ratio of 15.5% and 10%, respectively. Calcium chloride, sodium chloride and 尾-cyclodextrin hindered the formation of gel and decreased the strength of agarose gel. The relaxation time of Agar gel TX 23) was negatively correlated with the gel strength (p 0.01), that is, the smaller the water fluidity in the gel, the greater the gel strength.
【作者单位】：福州大学生物科学与工程学院;
【基金】：福建省新世纪优秀人才支持计划课题(SW2007-20)
【分类号】：O648.17

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