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題 名 | 超音波與熱對紅藻多醣化學與凝膠性質之影響=Ultrasonication and Heat Effects on the Chemical and Gelling Properties of Red Algal Polysaccharides |
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作 者 | 賴鳴鳳; 郭孟怡; 李錦楓; 呂政義; | 書刊名 | 食品科學 |
卷 期 | 23:5 1996.10[民85.10] |
頁 次 | 頁717-729 |
分類號 | 463 |
關鍵詞 | 紅藻多醣; 凝膠; 超音波; 熱降解; Red algal polysaccharide; Gelation; Ultrasonication; Thermal degradation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討超音波與熱處理對三種紅藻多醣分子理化特性與凝膠機制,進而對其凝膠網狀結構安定性之影響。多醣樣品(在水溶液中)分別以35kHz的超音波(50℃)或沸水浴加熱 0~8 小時製備得,解析其化學成份、動態流變參數以及融膠溫度 (Tm)等之變化及相關性。結果顯示,無論是超音波或熱處理,對紅藻多醣的化學組成及固有黏度值的影響程度隨多酷種類而異,受影響程度大小依序為中性洋菜、k-carrageenan及k-carrageenan。短時間(尤其是4小時)的處理皆會提高三種紅藻多醣凝膠過程中儲存模數(G')與凝膠速率,以及k-carr.的凝膠溫度(Tgel)。由固有黏度與Tm 數據顯示,超音波的降解機制不同於熱降解的一級反應,對多醣凝膠性質之影響程度亦隨多醣分子結構特性而定,如超音波處理之洋菜樣品此其熟處理者保留較高之熱安定性,但兩種處理得之carrageenans熱安定性無顯著差異。 |
英文摘要 | The effects of ultrasonication and thermal treatments on the physico-chemical properties, the gelation mechanisms and the stabilities of gel network structure for three red algal polysaccharides were investigated. The aqueous polysaccharide solution was treated with an ultrasonicate wave of 35 kHz at 50℃ or with the thermal treatment in a boiling-water bath for 0~8 hr. The chemical compositions, dynamic rheological properties and melting tempera-tures (Tm) of the treated samples were analyzed. The results indicated that the extent of changes in the chemical compositions and intrinsic viscosities of both ultrasonicated and heat treated samples were agarose>k-carr.>k-carr. Both treatments for short periods, especially for four hours, increased the storage moduli (G') and gelation rates of three red algal polysaccharides, as well as the gelling temperatures (Tgel) of k-carr. The intrinsic viscosities and TN values suggested that the degradation mechanism by ultrasonication differed from the first-order reaction of thermal degradation. The influence of both treatmen ts on the gel properties of polysaccharides seemed to rely on the structural characteristics of polysaccharide molecule. Therefore, the ultrasonicated agarose gel retained higher thermal stability than did the heated one, whereas the carrageenans with both treatments did not show significant differences. |
本系統中英文摘要資訊取自各篇刊載內容。