摘要
目的:介绍新型微生物多糖—高酰基结冷胶的研究进展和前景。方法查阅近年来国内外的相关文献报道,并进行分析、整理和归纳。结果胶体浓度、外加金属阳离子类型和含量、pH值、糖份都会对凝胶特性和流变性产生影响。结论高酰基结冷胶作为一种新型凝胶剂,只有在充分理解掌握其凝胶特性的基础上才能获得理想的效果。
Objective：This paper gave a report about high acyl gellan gum and its prospects in food industry.Methods To search the relative literatures about gellan gum,make analysis of them and draw a conclusion.Results Gum concentration,added metal cations types and content,pH value and sugar will all effect the gel properties of gellan gum.Conclusion High acyl Gellan gum is a novel gelling agent and its excellent performance can be achieved only based on mastering its＇gelling and rheological properties.
出处
《中国食品添加剂》
CAS
北大核心
2010年第5期187-193,共7页
China Food Additives
关键词
高酰基结冷胶
特性
应用
HA Gellan gum
properties
application
