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《FOOD AND FERMENTATION INDUSTRIES》 1995-01
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Study on the Coaction of Agar, Electrolyte and Food Gum

Zhao Mouming;Wang Miaochun;Chen Zhaofeng;Wang Ruofeng(Food Engineering Department, South China University of Technology,Guangzhou,510641)  
his paper has made studies about the influence of kinds of electrolyte and non-electrolyte to the gel performance such as gel strength, transparency,elasticity,holding water ability of agar and mechanism. The results of this research are as follows: Sodium hexametaphosphate,potassium chloride, potassium dihydrogen phosphate can effectively modify agar rheological performance.With the optimum addition, the gel strength can be increased by 22.5%, 14. 7 %,10.4% respectively. Some substances can bring about synergistic enhancement with agar.They are locust bean gum, gelatin carrageenan, dextrin,tragon gum etc..With the optimum addition,the strength of coagel can be increased by 16. 0%,13. 6%.12.8%,11.6% respectively. While pectin CMC-Na , guar gum β-cyclodextrin, starch , hydroxy-propyl-stach etc. made opposite effect on gel strength of agar. On condition that they are added by 5.0%,the gel strength of agar can be reduced by 37.0%, 29.0%, 21.2%, 20.6%, 17.2%, 10.4%,respectively.the suitable concentration sucrose. can increase the gel strength of agar greatly.
【Fund】: 国家自然科学基金
【CateGory Index】: TS201.7
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