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《Science and Technology of Food Industry》 2017-13
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Research of strength and relaxation properties of agar gel

LIU Shi-lin;ZHU Feng;LIN Sheng-nan;HUANG Jin-cheng;LI Tian-jiao;WANG Hong-li;LIN Xiang-yang;College of Biological Science and Technology,Fuzhou University;  
With the low-field NMR and texture analyzer,the factors influencing the strength and relaxation properties of agar gel were discussed,and the gel mechanism was analyzed.The results suggested that: with the increase of agar mass fraction,agar gel strength was increased.When the p H was 6.0 ~ 7.0,gel showed the best strength. Potassium chloride,xylitol,sucrose could improve agar gel strength to some extent. Especially,the mass fraction of 0.2% ~ 0.3%,9% and 6% showed the maximum strength of agar gel.Appropriate proportion of konjac gum,locust bean gum and carrageenan could generate synergies with agar,and generated the strongest synergies in their respective proportion of 15%,5% and 10%.Calcium chloride,sodium chloride,and β-cyclodextrin hindered the formation of the gel,and reduced agar gel strength. The results indicated that the agar gel relaxation time T_(23) and gel strength significantly( p 0.01) negatively correlated. In other word,the smaller the water mobility was in the gel,the greater the gel strength was.
【Fund】: 福建省新世纪优秀人才支持计划课题(SW2007-20)
【CateGory Index】: O648.17
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