摘要
分别研究了明胶、卡拉胶和变性淀粉的凝胶强度随浓度的变化,并对比3种材料在不同pH值、不同蔗糖浓度下凝胶强度的变化,为3种材料的进一步研究提供了基础数据。
In this paper,the gel strength of gelatin,carrageenan and denatured starch under different concentration is studied, and the gel intensity changes in different pH and sucrose concentration are compared,in order to provide the basic research data for the further study of these materials.
出处
《农产品加工（下）》
2012年第2期41-43,47,共4页
Farm Products Processing
基金
新疆农业职业技术学院资助课题(XJNZYKJ2011003)
关键词
明胶
卡拉胶
变性淀粉
凝胶性能
gelatin
carrageenan
modified starch
gel performance
