【摘要】 研究了卡拉胶凝胶的质构特性。结果表明,影响卡拉胶凝胶硬度的主次因素依次为:〔K+〕、离子强度、〔Ca2+〕、卡拉胶浓度、pH、〔Mg2+〕;影响其弹性的因素依次为:〔K+〕、离子强度、卡拉胶浓度、〔Ca2+〕、pH、〔Mg2+〕。形成较好凝胶的条件为:卡拉胶浓度10～20mg/mL、pH5、离子强度0.3、〔K+〕0.05mol/L、〔Ca2+〕0.025～0.05mol/L。在肌原纤维蛋白中添加卡拉胶能明显增加凝胶的硬度、弹性和保水性。更多还原

【Abstract】 Textural properties of carrageenan gel were studied.The results showed that the factors which affected the hardness of carrageenan gel were in the order of [K+],ionic strength,[Ca2+],carrageenan concentration,pH,and [Mg2+] from major to minor,the factors which affected the springiness of carrageenan gel were in the order of [K+],ionic strength,carrageenan concentration,[Ca2+],pH,and [Mg2+].The suitable conditions of carrageenan gel formation were carrageenan concentration 10-20mg/mL,pH 5,ionic strength 0.3,[K+] 0.05mol/L,[Ca2+]0.025～0.05mol/L.Addition of carrageenan to myofibrillar protein could increase the hardness,springiness and water holding capacity(WHC) of the gel distinctly.更多还原