Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Zhengzhou Institute of Light Industry》 1999-01
Add to Favorite Get Latest Update

STUDY ON THE CHARACTERS OF GELATINIZATION FOR κ CARRAGEENIN

Liu LingFood Engineering Department of ZILI Xue Yi Wang Yanan Bai Guiying Wang Yongkai  
Based on the gelling theory, the quantitative expressions which have influences of concentration of κ carrageenin and additive of potassium ions on the gelling temperature, gelling time and the intensity of gel are summarized by the regression of the experimental data. The influence of acidity on the characters of gelatinization for κ carrageenin are also studied.The results showed that the strength of gelation for κ carrageenin is decreased rapidly with the decrease of acidity.
【CateGory Index】: TS202
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