结冷胶溶液凝胶特性的研究

Study on the Gel Proporty of Gellan Gum Solution

结冷胶是一种新型食品添加剂。其存在形式为天然式和低酰基式。天然式结冷胶溶液的凝胶特性是粘弹性体,低酰基结冷胶溶液是凝胶体。将两种形式的结冷胶溶液在相同条件下与卡拉胶、琼脂溶液进行了比较,得出两种形式的结冷胶溶液在0.05％时可形成凝胶,大大低于卡拉胶和琼脂的成凝胶浓度。

A preliminary study on the gel properties of gellan gum (nature and deacety-lated products ) were included and compared with agar and k-carrageenar, respectively. The brittleness, hardness and springness (elasticity) of gellan gum solution is much stronger than that of agar and k-carrageenar at the sams conditions, remarkablely. The gel of native products is springness and deacetylated products is a gel. At the 0. 05% (w/ v) ,the solution of native and deacetylated products can gelated and the gel is stable.