本文已被：浏览 319次 下载 0次
投稿时间：2014-11-06
投稿时间：2014-11-06
中文摘要: 利用低场核磁共振仪和质构仪分析复配凝胶浓度、KCl、柠檬酸、加热温度对所形成魔芋卡拉复配凝胶中的弛豫特性和凝胶质构特性的影响。结果表明：选用总胶浓度1.00 %，KCl浓度为0.06 %～0.16 %，80℃～90℃的水浴温度所形成的凝胶具有较好的凝胶特性。
Abstract:Low-field NMR spectrometer and texture were used to analyze effects of gel concentration，KCl concentration，citric acid concentration，the formation of the heating temperature on the transverse relaxation time T21and texture properties of konjac carrageenan compound gel. The results showed that the compound gel had good viscoelastic characteristics when the total gum concentration was 1.00 %，KCl concentration was 0.06 %-0.16 % and the water bath temperature was 80℃-90℃.
keywords: low-field NMR konjac gel texture relaxation properties
文章编号：201604052 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LI Dan，LIN Xiang-yang*，WU Jia，CHEN Xiao-yan，ZHU Yin-yue，LU Jing-ru，LUO Deng-lai | College of Biological Science and Engineering，Fuzhou University，Fuzhou 350116，Fujian，China |
引用文本：
津ICP备20000603号-1