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《JOURNAL OF SOUTH CHINA UNIVERSITY OF TECHNOLOGY(NATURAL SCIENCE)》 1995-10
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THE EFFECT ON AGAR GEL PROPERTIES CAUSED BY FOOD GUMS AND ELECTROLYTES

Zhao Mouming; Pen Zhiyin;liu Tongxun;Wang Ruofeng (Dept.of Food Engineering,South Univ.of Tech.)  
he authers select three kinds of electrolytes:Polassium, Chloride,Sodium Hexametaphosphate, Polassium dihydroganphosphate and some food gums which can bring about synergistic with agar. Based on the most suitable proportion of other food gums and agar, different concentrations and kinds of electrolytes are added into the solution. The results are as follows:keep the concentration of gels at 1.5%,the mixed food gums of better quality are:①0.1% sodium Hexametaphosphate,0.8% locust beau gum and 99.2% agar;②0.1% sodium Hexametaphosphate, 5% xanthan gum and 90% agar;③0.025% sodium Hexametaphosphate,1.5% locust bean gum and 98.5% agar; ④ 0.125% sodium Hexametaphosphate,1.5% locust bean gum and 98.5% agar.The gels strength can be increased by 30.8%, 30.0%, 35.8%,and 16.9% than before.And the transparency,elasticity and holding water ability of the gels can also be improved.
【Fund】: 国家自然科学基金
【CateGory Index】: TQ432.74
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