卡拉胶凝胶质构特性的研究

Study on textural properties of carrageenan gel

研究了卡拉胶凝胶的质构特性。结果表明,影响卡拉胶凝胶硬度的主次因素依次为:〔K+〕、离子强度、〔Ca2+〕、卡拉胶浓度、pH、〔Mg2+〕;影响其弹性的因素依次为:〔K+〕、离子强度、卡拉胶浓度、〔Ca2+〕、pH、〔Mg2+〕。形成较好凝胶的条件为:卡拉胶浓度10～20mg/mL、pH5、离子强度0.3、〔K+〕0.05mol/L、〔Ca2+〕0.025～0.05mol/L。在肌原纤维蛋白中添加卡拉胶能明显增加凝胶的硬度、弹性和保水性。

Textural properties of carrageenan gel were studied. The results showed that the factors which affected the hardness of carrageenan gel were in the order of [ K^＋ ], ionic strength, [ Ca^2＋ ], carrageenan concentration, pH, and [ Mg^2＋ ] from major to minor, the factors which affected the springiness of carrageenan gel were in the order of [ K^＋ ], ionic strength, carrageenan concentration, [ Ca^2＋ ], pH, and [ Mg^2 ＋ ]. The suitable conditions of carrageenan gel formation were carrageenan concentration 10- 20mg/mL, pH 5, ionic strength 0.3, [ K^＋ ] 0.05mol/L, [ Ca^2＋ ]0.025-0.05mol/L Addition of carrageenan to myofibrillar protein could increase the hardness, springiness and water holding capacity （WHC） of the gel distinctly.