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頁籤選單縮合
題名 | 以反應曲面法探討影響curdlan凝膠抗凍性之因子=Study of Factors Affecting the Freezing Resistance of Curdlan Gel by Response Surface Methodology |
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作者 | 金安兒; 劉家芳; | 書刊名 | 農林學報 |
卷期 | 48:1 1999.03[民88.03] |
頁次 | 頁45-59 |
分類號 | 463.36 |
關鍵詞 | 糯玉米澱粉; 反應曲面法; 冷凍; Curdlan; Waxy corn starch; Response surface methodology; Freezing; RSM; |
語文 | 中文(Chinese) |
中文摘要 | 本研究採用反應曲面法( response surface methodology; RSM )配合上三因子 三層階的試驗設計, 選用 curdlan 濃度、糯玉米澱粉濃度及加熱溫度等三個因子來探討三 因子在 curdlan 凝膠中對於抗凍性的效果及交互作用。 試驗項目包括凝膠強度測定、保水 力測定及質地輪廓分析( TPA )等。結果發現 curdlan 凝膠的保水力、彈性度及附著度在 冷凍前及冷凍貯藏七天後,並沒有顯著的差異。 而 curdlan 濃度與保水力及彈性度成正相 關,與附著度成負相關。 此外,加熱溫度則不具顯著作用。糯玉米澱粉添加到 curdlan 凝 膠中,會明顯地增加膠體的附著度。 |
英文摘要 | Response surface methodology and a three-variable and three-level design were used to study the freezing resistance of curdlan gel. The three variables used were curdlan concentration (0~7%), waxy corn starch concentration (0~4%), and heating temperature (80℃~120℃). Items tested included gel strength, water holding capacity, and texture profile analysis (TPA). Results showed that water holding capacity, springiness, and adhesiveness of curdlan gel possessed no significant difference before freezing, and after the tests of freezing and 7 days frozen storage. Water holding capacity and springiness were positively correlated with the concentration of curdlan, but adhesiveness had a negative correlation with the concentration of curdian. On the other hand, waxy corn starch addition could increase adhesiveness of curdlan gel and heating temperature was not significantly effective. |
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