食品科学 ›› 2000, Vol. 21 ›› Issue (10): 11-14.
• 基础研究 • 上一篇 下一篇
刘芳, 赵谋明, 徐建祥, 彭志英, 刘通讯
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LIU Fang, ZHAO Mou-Ming, XU Jian-Xiang, PENG Zhi-Ying, LIU Tong-Xun
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摘要: 以沙菜为主要原料,研究在生产卡拉胶过程中碱处理工艺对藻体组织结构的作用,及对卡拉胶的产率、胶凝性能、质构、化学结构的影响,阐明其作用机理,为卡拉胶的生产实践提供理论指导。
关键词: 沙菜, 卡拉胶, 碱处理
Abstract: The effects and mechanism of alkali pretreatment on the red algae Hypnea were investigated. The effects on the algae thallus structure. the yield. gelling properties. texture and chemical structure of the extracted Carrageenan were disclosed here in order to offer a kind of theoretic base for production study.
Key words: Hypnea Carrageenan Alkali pretreatment
刘芳, 赵谋明, 徐建祥, 彭志英, 刘通讯. 卡拉胶生产中碱处理工艺的作用机理[J]. 食品科学, 2000, 21(10): 11-14.
LIU Fang, ZHAO Mou-Ming, XU Jian-Xiang, PENG Zhi-Ying, LIU Tong-Xun. Effects and Mechamism of Alkali Pretreatment of Carrageenan Production[J]. FOOD SCIENCE, 2000, 21(10): 11-14.
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