论文部分内容阅读
研究了不同的盐类和有机试剂对κ 卡拉胶凝胶体质构特性的影响。结果表明 ,NaCl和NaSCN对凝胶特性的影响显著不同 ,随着NaCl浓度的增加 ,卡拉胶的硬度和破裂强度逐渐增加但凝胶体的其他特性即下降 ;NaSCN在低浓度时 (≤ 0 1mol/L)显著增加了凝胶体的硬度和破裂强度 ,而其他特性也下降。随着NaSCN浓度的增加 (>0 1mol/L) ,凝胶体的所有特性都下降 ;添加 0 1mol/L的KCl和KSCN极大的提高了凝胶体的质构特性。KCl和KSCN对凝胶体质构特性的影响趋势相似 ,但KCl的影响更大。氢键也是κ 卡拉胶形成凝胶的主要作用力
The effects of different salts and organic reagents on the texture properties of κ carrageenan gel were studied. The results showed that the effects of NaCl and NaSCN on the gel properties were significantly different. With the increase of NaCl concentration, the hardness and the rupture strength of carrageenan gradually increased but the other properties of the gel decreased. At low concentration (≤0 1mol / L) significantly increased the hardness and burst strength of the gel while other properties also decreased. With the increase of NaSCN concentration (> 0 1mol / L), all the properties of the gel decreased; addition of 0 1mol / L KCl and KSCN greatly improved the texture properties of the gel. The effects of KCl and KSCN on the texture properties of gels are similar, but the effects of KCl are even greater. Hydrogen bonding is also the main force of kappa carrageenan gel formation