不同类型褐藻酸钠对凝胶性能的影响研究

Study on the Effect of Different Types of Sodium Alginate on Gel Properties

研究不同M/G比值及不同浓度褐藻酸钠对凝胶特性的影响。结果表明:1) 低M/G比值的褐藻酸钠形成凝胶强度大,硬度和咀嚼性高,弹性略低;高M/G比值的褐藻酸钠形成凝胶强度小,硬度和咀嚼性低,弹性好。2) 相同M/G比值的褐藻酸钠,浓度越大,制作的凝胶强度越大,口感越硬。

In this paper, the effects of different sodium alginate on the gel properties were studied. The re-sults showed that: 1) sodium alginate with low M/G ratio formed gel had higher gel strength, hardness and chewiness, and slightly lower elasticity;sodium alginate with high M/G ratio formed gel had lower gel strength, hardness, chewing and higher elasticity. 2) Within the same M/G ratios, an increase in concentration of sodium alginate was accompanied by increase in gel strength, and an upward trend in hardness of gel taste.