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The study of Interactional Properties of Melting Cartilage and Carrageenan System
Author(s): 
Pages: 60-63
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  鲟鱼软骨卡拉胶相互作用凝胶特性;
Abstract: 研究探讨了鲟鱼软骨的融胶条件及其凝胶效果;在与卡拉胶进行复配时,研究复合体系的凝胶特性及pH值和电解质对其凝胶特性的影响.研究结果表明:在120℃高压蒸煮40 min条件下的鲟鱼软骨融胶效果最好,在软骨含量低于20%时,体系不能成胶,随软骨含量的增加,体系粘度升高,使得凝胶强度增大,胶体的融点和凝固点温度都略有提高,但其融点和凝固点均在30℃以下.骨胶与卡拉胶复合体系受pH值影响较大,pH值在3.5~4.5之间,体系凝胶效果最好.加入NaCl和尿素后体系凝胶强度有明显差别,说明骨胶与卡拉胶复合体系中以静电作用为主,氢键和疏水键的相互作用对成胶效果贡献较小.
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