海藻酸钠凝胶机制及其在食品中的应用研究进展

Research Advancement of Gel Mechanism of Alginate and Its Application in Food

海藻酸钠作为一种天然多糖,具有良好的功能特性,在食品中得到普遍应用。生产实践中主要使用钙盐制备水凝胶,凝胶形成的网络结构可以提高食品特性。它的形成受到海藻酸钠的浓度、结合钙离子浓度、温度、pH值等因素的影响。海藻酸钠凝胶在食品应用领域中备受关注,尤其是在微囊化、可食性膜、质地改良等方面应用广泛。

Alginate,as a natural polysaccharide,has been used widely in food because of its functional characterstics.The calcium was mainly used in prodaction practice to prepare hydrogel,network structure of the gel-forming can improve characteristics of food.Its formation is affected by the concentration of sodium alginate,calcium ion binding concentration,temperature,pH conditions and other factors.Application of alginate gel receives much attention in the food industry,especially in microencapsulation,edible film,texture improvement and other aspects.