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
DOI: 10.12677/HJFNS.2018.74036, PDF,   
作者: 刘海燕, 刘如男, 张娟娟, 姜进举, 王璐璐, 赵 婷, 李群飞：青岛明月海藻集团有限公司，海藻活性物质国家重点实验室，山东 青岛
关键词: 褐藻酸钠；凝胶特性；M/G比值；Sodium Alginate； Gel Strength； M/G Ratios
摘要: 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。
Abstract: 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.
文章引用：刘海燕, 刘如男, 张娟娟, 姜进举, 王璐璐, 赵婷, 李群飞. 不同类型褐藻酸钠对凝胶性能的影响研究[J]. 食品与营养科学, 2018, 7(4): 297-302. https://doi.org/10.12677/HJFNS.2018.74036

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