【摘要】 研究了蔗糖、Ca2+、葡萄糖酸-d-内酯对海藻酸钠—高甲氧基果胶复合体系凝胶特性的影响。结果表明:蔗糖、Ca2+对该体系的凝胶特性影响很大,适量蔗糖的添加不仅可增加体系的凝胶强度和持水性,还可增加凝胶的融点;Ca2+的添加可使体系的凝胶类型从热可逆变成热不可逆,且对体系凝胶强度的影响与其对海藻酸钠的影响类似;在海藻酸钠、高甲氧基果胶单独不能形成凝胶的条件下,葡萄糖酸-d-内酯的添加可诱导两种胶的混合物形成凝胶,且该复合物的凝胶强度与葡萄糖酸-d-内酯的浓度、胶体总浓度有关。更多还原

【Abstract】 The paper studies the effect of sucrose, Ca2+ ion and glucono-delta-lactone on the gelling properties of sodium alginate—high methoxyl pectin system. The results showed that sucrose and Ca2+ ion had apparent effect on the gel properties of this system. Addition of appropriate concentration of sucrose could not only increase the gel strength and water-holding ability of this system, but also raise its melting point. The mixed solution could form irreversible gel in the presence of Ca2+ ion. Furthermore, Ca2+ ion had similar effect on this mixed solution as that of pure sodium alginate solution. Glucono-delta-lactone could set mixed alginate-pectin gels under conditions for which the alginate or the pectin alone could not form gels and the gelling properties of this mixture were affected greatly by the concentration of both lactone and total polysaccharide.更多还原