Texture properties of high and low acyl mixed gellan gels

被引：100

作者：

Mao, R

Tang, J ^{[1
]}

Swanson, BG

机构：

[1] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA

[2] Washington State Univ, Dept Food Sci & Human Nutr, Pullman, WA 99164 USA

来源：

CARBOHYDRATE POLYMERS | 2000年 / 41卷 / 04期

关键词：

mixed gel; gellan; high acyl; low acyl; stress; strain; modulus;

D O I：

10.1016/S0144-8617(99)00108-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The strength, deformability, and firmness of high acyl (H) and low acyl (L) mixed gellan gels were studied by compression tests. The gels were prepared with total polymer concentrations of 0.5, 1.0, and 1.5% at H/L weight ratios of 25/75, 50/50, 75/25, and calcium concentrations 2-80 mM. The mixed gels were much more deformable, with failure normal strains ranging from 0.6 to 1.5, but had similar strength compared to low acyl gellan gels. Both H/L ratio and total polymer concentration affected the textural properties, but Hn ratio was a more important factor. Maximum synergistic interaction was observed at H/L = 50/50. The mixed gels exhibited excellent texture properties compared to other common food gels. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：331 / 338

页数：8

共 20 条

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