机构地区: 华南理工大学轻工与食品学院食品科学与工程系
出 处: 《华南理工大学学报(自然科学版)》 1997年第9期10-12,共3页
摘 要: 主要研究了κ-卡拉胶与某些食品胶的相互作用。结果表明:κ-卡拉胶与刺槐豆胶、魔芋精粉之间有凝胶增效作用,而κ-卡拉胶与琼脂、黄原胶、瓜尔豆胶、果胶、羧甲基纤维素、海藻酸钠、木薯淀粉、β-环糊精、明胶之间产生凝胶拮抗作用。 The coaction of κ carrageenan and some food gums is studied.The results show that there exists gel synergetic action not only between κ carrageenan and locust bean gum,but also between κ carrageenan and conjac flour,and that gel antagonism takes place between κ carrageenan and arga, xanthan gum,guar gum,pectin,CMC,sodium alginate,cassava starch,β cyclodextrin,gelatin respectively.