【摘要】 采用热水浸提浒苔多糖,测定不同影响因素对其凝胶强度的影响,探讨浒苔多糖的凝胶特性。试验结果表明:浒苔多糖凝胶特性与提取温度、提取时间、料液比、金属离子种类和含量等有关。通过正交试验得出:浒苔在100℃,料液比1:20(m:V),提取90min,得到的多糖与10%的KCl在室温下胶化成形,所形成的凝胶性能最好。更多还原

【Abstract】 The purpose of this study was to investigate the gelling properties by determine the influence of different factors on gelling strength of polysaccharides from Enteromorpha prolifera (EP).The results showed that gelling strength of polysaccharides was in direct interrelation with the temperature,the extraction time,the radio of water to materia1,metal ions and so on.The gelling properties of polysaccharides was best with extraction temperature 100 ℃,the radio of water to materia1 1:20(m:V),extraction time 90 min and 10% potassium chloride gelling at room temperature.更多还原