海藻酸盐凝胶抗冻性研究

Study on Freezing Resistance of Alginate Gel

摘要: 目的：为提高海藻酸盐凝胶抗冻性能。方法：本实验采用罗望子胶、黄原胶、海藻糖、大豆蛋白、变性淀粉制作海藻酸钠凝胶。结果表明采用大豆蛋白、变性淀粉制作的海藻酸钠凝胶，在−18℃下冷冻4小时后解冻，解冻后凝胶质地仍较好，保水较好。本研究为冷冻海藻酸钠凝胶性能提升的可能性提供了数据支撑，为冷冻海藻酸钠产品的生产提供了理论参考。

Abstract: Purpose: To improve the antifreeze performance of alginate gel. Methods: The alginate gel was prepared by Tamarind polysaccharide gum, Xanthan gum, Seaweed sugar, Soybean protein and modified starch. The results showed that the alginate gel made from soybean protein and modified starch was frozen at −18˚C for 4 hours and thawed. After thawing, the gel quality remained good and water retention was good. This study provides data support for the possibility of improving the performance of frozen sodium alginate gel, and provides a theoretical reference for the production of frozen sodium alginate products.