本文選題：瓊脂 + 弛豫時(shí)間T_()�。� 參考：《食品工業(yè)科技》2017年13期

【摘要】：借助低場核磁共振儀及質(zhì)構(gòu)儀,探討影響瓊脂凝膠強(qiáng)度及弛豫特性的因素,并分析其凝膠機(jī)理。結(jié)果表明:瓊脂凝膠強(qiáng)度隨著瓊脂質(zhì)量分?jǐn)?shù)增大而增大;p H為6.0~7.0是瓊脂凝膠形成最適條件;適當(dāng)添加量的氯化鉀、木糖醇、蔗糖可增大瓊脂凝膠強(qiáng)度,分別在添加質(zhì)量分?jǐn)?shù)為0.2%~0.3%、9%和6%時(shí)效果最佳;適當(dāng)比例的魔芋膠、卡拉膠和刺槐豆膠可與瓊脂產(chǎn)生協(xié)同增效作用,分別在其所在比例為15%、5%、10%時(shí)與瓊脂產(chǎn)生協(xié)同增效作用最強(qiáng);氯化鈣、氯化鈉和β-環(huán)狀糊精則阻礙凝膠的形成,降低瓊脂凝膠強(qiáng)度。瓊脂凝膠的弛豫時(shí)間T_(23)均與凝膠強(qiáng)度存在極顯著(p0.01)負(fù)相關(guān),即凝膠中水分流動(dòng)性越小,凝膠強(qiáng)度越大。
[Abstract]:The factors influencing the strength and relaxation characteristics of Agar gel were discussed by means of low field NMR and texture analyzer. The gel mechanism was analyzed. The results showed that the optimum conditions for Agar gel formation were that the strength of Agar gel increased with the increase of mass fraction of Agar, and the appropriate amount of potassium chloride, xylitol and sucrose could increase the strength of Agar gel, and the Agar gel strength could be increased by adding appropriate amount of potassium chloride, xylitol and sucrose. The effect was the best when the mass fraction was 0.2% and 0.3%, respectively, and the appropriate proportion of konjac gum, carrageenan and Robinia pseudoacacia bean gum had synergistic effect with Agar, and the synergistic effect was the strongest with Agar at the ratio of 15.5% and 10%, respectively. Calcium chloride, sodium chloride and 尾-cyclodextrin hindered the formation of gel and decreased the strength of agarose gel. The relaxation time of Agar gel TX 23) was negatively correlated with the gel strength (p 0.01), that is, the smaller the water fluidity in the gel, the greater the gel strength.
【作者單位】： 福州大學(xué)生物科學(xué)與工程學(xué)院;
【基金】：福建省新世紀(jì)優(yōu)秀人才支持計(jì)劃課題(SW2007-20)
【分類號】：O648.17

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