摘要
本文通过对在华南沿海采集到的１５种江蓠样品用两种优化碱处理工艺条件处理，分析了碱处理前后江蓠琼胶在凝胶强度、出胶率、琼胶分子组成及流变特性的变化规律和内在联系。研究结果表明，“硬质型”江蓠最佳碱处理工艺条件为８％ＮａＯＨ８５℃处理２ｈ；“软质型”江蓠为１０％ＮａＯＨ８０℃处理２ｈ。琼胶凝胶强度主要与江蓠琼胶的化学结构与组成（即硫酸基的含量与分布、单糖的组成与含量、琼胶的分子量等）有关。琼胶凝胶强度与硫酸基含量呈显著的负相关，与３，６－ＡＧ（３，６－内醚半乳糖）的含量、碱处理前后３，６－ＡＧ增加幅度、硫酸基含量减少幅度呈显著的正相关；与琼胶的绝对粘度、碱处理前的粘度呈显著正相关，与出胶率也有较显著的正相关。碱处理前后琼胶凝胶强度提高倍数与琼胶融点、凝固点提高幅度大小呈较显著的相关关系。
Fifteen different South-China sea gracilaria species were treated with 2 optimum processing conditions of alkali-treatment in this article,the change patern and the internal relations among the gel strength,the extraction yield,the molecular composition and the rheological properties of agar were analysed. The results showed that the optimum processing conditions were as follows: with 8% NaOH at 85℃ for 2h for“hard”gracilaria species and with 10% NaOH at 80℃ for 2h for“soft”gracilaria species. The gel strength of agar depended mainly on the gracilaria structure and composition (the content and distribution of SO42-group,the content and composition of monose, the molecular weight of agar, etc). The gel strength of agar significantly correlated negatively with the content of SO group,and positively with the content of 3, 6-AG,the increasing extent of 3,6-AG and the decreasing extent of SO group before and after the alkali-treatment,furthermore,it also correlated positively with the absolute viscosity of agar,the viscosity of agar before the alkali-treatment and the extraction yield of agar. The increasing multiple of gel strength of agar correlated positively with the increasing extent of the melting and solidifying points of agar.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1996年第6期1-7,共7页
Food and Fermentation Industries
基金
国家自然科学基金
关键词
江蓠
琼胶
碱处理
流变性能
Gracilaria,Agar,Alkali-treatment,Rheological property
