摘要
首次用降解瓜胶与降解黄原胶在一定条件下共混,形成凝胶体系。考察了总胶浓度、氯化钾浓度、制备温度、放置时间、苯甲酸钠及降解食品多糖的分子量等因素对共混凝胶体系黏度的影响,并对其流变特性进行研究。结果表明,降解瓜胶与降解黄原胶可以形成凝胶体系,该体系具有显著的黏弹性和触变性。
Gel systems were prepared by mixing degraded guar and degraded xanthan in certain conditions. The influencing factors on the viscosities of the gel systems, such as total gum concentration, potassium chloropalladate concentration, producting temperature, gel age, sodium benzoate and the molecular weight of degraded saccharides were studied. The rheological properties, such as viscoelasticity and thixotropy of the mixed gel were investigated.
出处
《食品科技》
CAS
北大核心
2007年第3期26-31,共6页
Food Science and Technology
关键词
降解瓜胶
降解黄原胶
流变特性
degraded guar
degraded xanthan
rheological properties
