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《FOOD AND FERMENTATION INDUSTRIES》 1997-05
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The Study of Interactional Mechanism on Protein-Carrageenan System

Zhao Mouming; Lin Weifeng;Xu Jianxiang; Qiu Huixia; Peng Zhiying(Department of Food Engineering, South China University of Technology)  
In this thesis, the styles of acting force and the mode of action between protein and anionic-polysaccharide were explored. A model of gelling network on protein-anionic -polysaccharide system was advanced,and tested preliminarily. After comparison the change of gel strength and viscosity adding before and after different concentration of sodium chloride and urea,the results showed that the electrostatic force played a tnain role in the acting force in the protein -anionic -polysaccharide system,the contribution of hydrophobic force and hydrogen bone was not obvious. The submicroscopic structure studies showed that if the gel network was more compact and homogeneous,the gel strength was higher. At the same time,it also showed that the 3 - D network structure was a form composed mainly of carrageenan,and then protein molecules absorbed regularly on the backbone of network ; hut not existed on the junction in the form of idiozome.
【Fund】: 广东省自然科学基金
【CateGory Index】: TS20
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