【摘要】 以胶凝理论为基础，就卡拉胶质量分数、钾离子质量分数、ｐＨ值对胶凝特性的影响进行了定量分析与研究，并通过对实验数据的回归处理，总结出了κ－卡拉胶质量分数和钾离子质量分数与胶凝温度、凝胶强度之间的数学关系式，还探讨了ｐＨ值对κ－卡拉胶胶凝特性的影响．结果显示，随ｐＨ值降低，卡拉胶的凝胶强度快速下降．更多还原

【Abstract】 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.更多还原