Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Science and Technology of Food Industry》 2009-08
Add to Favorite Get Latest Update

Effects of food additives on strength and elasticity of ovalbumin/carrageenan mixed gel

ZHANG Ke1,2,ZHANG Li1,2,ZHAO Guo-hua1,2 (1.College of Food Science,Southwest University,Chongqing 400716,China; 2.Food Engineering and Technology Research Center of Chongqing,Chongqing 400716,China)  
Effects of pH,electrolyte,non electrolyte and surfactants on ovalbumin/carrageenan gel strength and elasticity were studied in this paper.The results showed when pH near the pI of ovalbumin,ovalbumin/carrageenan gel strength and elasticity reached the best,low concentration of electrolyte and non electrolyte could improve ovalbumin/carrageenan gel strength and elasticity,but surfactants could not.
【Fund】: 浙江省科技攻关专项(2008C22020)
【CateGory Index】: TS202.3
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved