摘要
介绍了一种新型的微生物多糖热凝胶 (Curdlan)及其来源、结构、性质及生产 ,通过将它与其它一些水溶胶体比较 ,说明了它的溶液性质、凝胶性质及其独特之处 ,同时论及了热凝胶的商业可获性及安全性 。
A novel microbial homo exopolysaccharide curdlan and its source、structure、property and production are introduced in this assay. By comparing with other hydrocolloids, we illustrate the novel property of curdlan in solution and gel. Also have we talked about the commercial availability and safety research of curdlan and looked forward to the bright future of it in food and other applied field.
出处
《冷饮与速冻食品工业》
2001年第1期27-30,32,共5页
Beverage & Fast Frozen Food Industry
