物理作用力对κ-卡拉胶凝胶体质构特性影响的研究

Studies on the Effects of Physical Forces on Gel Texture Properties of κ-Carrageenan

研究了不同的盐类和有机试剂对κ 卡拉胶凝胶体质构特性的影响。结果表明 ,NaCl和NaSCN对凝胶特性的影响显著不同 ,随着NaCl浓度的增加 ,卡拉胶的硬度和破裂强度逐渐增加但凝胶体的其他特性即下降 ;NaSCN在低浓度时 (≤ 0 1mol/L)显著增加了凝胶体的硬度和破裂强度 ,而其他特性也下降。随着NaSCN浓度的增加 (>0 1mol/L) ,凝胶体的所有特性都下降 ;添加 0 1mol/L的KCl和KSCN极大的提高了凝胶体的质构特性。KCl和KSCN对凝胶体质构特性的影响趋势相似 ,但KCl的影响更大。氢键也是κ

This paper studied the effects of different salts and organic agents on gel texture properties of κ carrageenan.The results show that NaCl and NaSCN affect gel properties differently.The hardness and rupture strength of carragenan increase with NaCl content increasing,but other properties decrease.Low concentrations of NaSCN(≤0 1mol/L -1 )significantly increase the hardness and rupture strength, but decrease other properties;When NaSCN content higher than 0 1mol/L -1 ,all texture properties decrease with the increasing of NaSCN content.0 1mol/L KCl and KSCN most significantly increase texture properties of carrageenan gels.The effects of KCl and KSCN on gel texture properties follow same trends,but the effects of KCl are more significant.Hydrogen bond is also the main force affecting gel properties.