海藻酸钙凝胶特性影响因素的探讨

Study on Influencing Factors of the Character of Sodium Calcium Collid

实验研究了海藻酸钠浓度、pH、温度、溶涨时间、凝固剂、金属离子、乙醇以及海藻酸钠以其它食用胶的协同作用对海藻酸钙凝胶拉伸强度、弹性、脱水性等特性的影响。实验结果表明形成的海藻酸钙凝胶特性较好的条件是:海藻酸钠浓度为1.5％、pH为4—5,温度为50℃-60℃,溶胀时间为45min,采用乳酸钙、加入硫酸铝;另外,海藻酸钠与瓜尔豆胶、明胶、β-环状糊精、EDTA的协同增效作用有利于海藻酸钙凝胶的形成。

Influencing factors of the character of calcium alginate colloid were studied by the sodium alginate concentration,pH, temperature, time of dissolve, solidfication,metal hodronium, alcohol and sodium alginate interaction with other food gum. The experiment showed that the character of calcium alginate colloid was best with 1.5% sodium alginate, pH = 4 - 5,50℃ - 60℃, using lactic acid calcium, adding bitter aluminium.In addition, the interation of sodium alginate with xanthan gum,gelatine, - circularity dextrin,EDTA can have an positive effect on production character of calcium alginate colloid.