文献类型：期刊文献

中文题名：钙盐和明胶对高酰基结冷胶的凝胶特性的影响

英文题名：Effect of calcium salt and gelatin on gel properties of high acyl gellan gum

作者：赵若冰[1];姜放文[1];赵金瑶[1];胡国华[1,2]

机构：[1]华东理工大学,上海200237;[2]华东理工大学苏州工研院食品技术研技术研究中心,苏州215011

年份：2023

卷号：34

期号：4

起止页码：33

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：CSTPCD;;北大核心:【北大核心2020】；

语种：中文

中文关键词：高酰基结冷胶;明胶;钙盐;凝胶特性

外文关键词：high acyl gellan gum;gelatin;calcium salt;gel properties

摘要：利用质构仪质构剖面分析法(TPA)研究了不同浓度的氯化钙、乳酸钙、葡萄糖酸钙对高酰基结冷胶凝胶特性的影响;明胶添加量对高酰基结冷胶凝胶特性的影响;以及三种钙盐和明胶对高酰基结冷胶凝胶特性的影响。结果表明,三种钙盐都可以提高高酰基结冷胶的凝胶强度。添加明胶可以提高高酰基结冷胶的凝胶强度、咀嚼性、弹性和内聚性。对比三种钙盐,添加乳酸钙的高酰基结冷胶-明胶复配胶凝胶特性最好。因此,适量的钙盐和明胶可以提高高酰基结冷胶的凝胶特性,为高酰基结冷胶在食品中的应用提供理论参考。
The effects of different concentrations of calcium chloride,calcium lactate and calcium gluconate on the gel properties of high acyl gellan gum,the effects of gelatin addition on the gel properties of high acyl gellan gum,and the effects of three calcium salts and gelatin on high acyl gellan gum were studied by texture profile analysis(TPA).The results showed that calcium salt could increase the hardness of high acyl gellan adhesive.The addition of gelatin could improve the gel strength,chewiness,elasticity and cohesion of high acyl gellan gum.Comparing the effects of three calcium salts,the compound gum of high acyl gellan and gelatin with addition of calcium lactate had the best gel properties.Therefore,the appropriate amount of calcium salt and gelatin can improve the gel properties of high acyl gellan gum,which provides theoretical reference for its application in food industry.