亲水胶体相互作用的研究

华南农业大学食品科学系!广东广州，510642，华南农业大学食品科学系!广东广州，510642，华南农业大学食品科学系!广东广州，510642，华南农业大学食品科学系!广东广州，510642

基金项目: 广东省自然科学基金资助项目! (96 0 45 5 )

Studies on the Interaction of Hydrocolloids

摘要: 通过研究10种多糖亲水胶体各自特性以及相互之间的作用，发现部分亲水胶体之间具有协同作用，黄原胶与魔芋胶在一定比例范围内复配能协同增稠，胶凝，当ρ（黄原胶）：ρ（魔芋胶）为8：2时，凝胶强度最大，卡拉胶与魔芋胶能协同胶凝形成韧性极强的凝胶，瓜尔豆胶与黄蓍胶能协同增稠，当ρ（瓜尔豆胶）：ρ（黄蓍胶）为7：3时，协同增稠效果最佳。
- 亲水胶体 /
- 协同作用 /
- 协同增稠 /
- 协同胶凝 /
- 相互作用 /
- 食品
Abstract: The respective characteristics and the interactions of ten polysaccharides hydrocolloids were studied in this paper. The result indicated some synergistic interactions between some hydrocolloids. Complex xanthan and konjac gum showed synergistic thickening and synergistic gelating. When xanthan/konjac gum was 8/2, the system could achieve the maximum gel strength. Complex konjac gum and carreeganan could form gel with high toughness. Guar gum and tragacanth exhibited synergistic thickening, when guar gum/tragacanth was 7/3, the system had the highest viscosity.
- hydrocolloids /
- synergistic interaction /
- synergistic thickening /
- synergistic gelating