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《Journal of Gansu Agricultural University》 2011-06
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Effect of different factors on gel texture characteristics of agar-carrageenan-xanthan gum mixture

LI Ting,LIANG Qi,JIANG Yu-mei(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)  
In this paper,the effect of different factors on the texture properties of the mixed gel was investigated by the experiment of ternary blend with agar-carrageenan-xanthan.The results showed that pH range of the mixed gel was 5~9 with an optimum at pH 7.The best ternary mixture rate of agar∶carrageenan∶xanthan was 1∶1∶0.4.Sugar help gelling hardness and springiness enhancement.Ethanol had more influence on texture properties of the mixed gel than sugar,of which the optimum adding amount was 4%.Electrolyte had significant influence on the mixed gel,Na+ and Mg2+could improve the holistic texture properties,K+ greatly could increase the hardness and Ca2+could help to increase the springiness.
【Fund】: 甘肃省科技人员扶持企业项目(2009GJG10042)
【CateGory Index】: TS202.3
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