STUDY ON THE CHARACTERS OF GELATINIZATION FOR κ CARRAGEENIN
Liu LingFood Engineering Department of ZILI Xue Yi Wang Yanan 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