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投稿时间:2024-04-14
投稿时间:2024-04-14
中文摘要: 为探究食品加工中卡拉胶的结构和功能变化,该文利用苯酚硫酸法、氯化钡-明胶比色法、旋转黏度计、高效凝胶渗透色谱和扫描电子显微镜,研究和对比κ-卡拉胶、ι-卡拉胶和λ-卡拉胶3 种常见的商品化卡拉胶在17 种不同食品加工条件下的变化,考察总糖含量、硫酸基含量、黏度、分子量以及微观结构等结构特性。研究结果表明,高温和酸性的环境会促使卡拉胶发生降解,其中pH 值与卡拉胶黏度变化具有显著相关性,说明低pH 值有利于卡拉胶的降解。
Abstract:The structural and functional changes of carrageenan in food processing were studied. The phenolsulfuric acid method,barium chloride-gelatin colorimetry,rotary viscometer,high-performance gel permeation chromatography,and scanning electron microscopy were employed to characterize three common types of commercial carrageenan(κ-carrageenan,ι-carrageenan,and λ-carrageenan)under 17 different food processing conditions.The total sugar content,sulfate group content,viscosity,molecular weight,and microstructure were determined and observed.The results showed that high temperature and acidic environment promoted the degradation of carrageenan,and pH had a significant correlation with viscosity,indicating that low pH value was conducive to the degradation of carrageenan.
文章编号:202423001 中图分类号: 文献标志码:
基金项目:国家自然科学基金项目(32272428、31801491);陕西省科协青年人才托举计划项目(20220216)
Author Name | Affiliation |
HAO Junyu,SUN Yujiao*,YAO Jiaxuan,GAO Running,LUO Dong,GE Wei | School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi′an 710021,Shaanxi,China |
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