查詢結果分析
來源資料
相關文獻
- 以快速黏度分析儀探討鹽類對仙草葉膠凝膠行為之影響
- 鹽類對仙草凍動態流變性質之影響
- 鹽類對仙草葉膠/小麥澱粉混合凝膠質地之影響
- The Gel-Forming Properties and Chemical Compositions of the Gums Extracted from Leaf, Stem and Root of the Hsian-Tsao Herb(Mesona Procumbens Hemsl)
- 仙草凝膠機構之研究(2):醋酸銅及Cetyltrimethylammonium bromide沉澱多醣膠質之凝膠性醣成分及不同乾燥法對凝膠性之影響
- 仙草凍凝膠機構之研究:以不同乙醇濃度沈澱仙草多醣膠質之凝膠性及其醣 成分之組成
- 濃縮仙草汁加工之研究
- 使用快速黏度分析儀及布式黏度測定儀測定不同澱粉之糊化特性
- 不同氮磷鉀肥施用量與種植密度對仙草產量及品質之影響
- 由鹽類溶液製作納米氧化物之簡介
頁籤選單縮合
題 名 | 以快速黏度分析儀探討鹽類對仙草葉膠凝膠行為之影響=Effects of Salt on the Gelling Behavior of Hsian-Tsao (Mesona procumbens Hemsl) Leaf Gum as Studied Using Rapid-Visco Analyzer |
---|---|
作 者 | 趙秀真; 賴麗旭; | 書刊名 | 食品科學 |
卷 期 | 26:2 1999.04[民88.04] |
頁 次 | 頁228-239 |
分類號 | 341.91 |
關鍵詞 | 仙草; 鹽類; 凝膠性; 快速黏度分析; Hsian-tsao; Salt; Gelling; Rapid-visco analysis; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究將不同濃度之單價(包括氯化鈉及氯化鉀)或雙價(包括氯化鈣及氯化鎂)鹽溶液加入仙草葉膠與澱粉所成懸浮液中,使懸浮液中的氯化鈉或氯化鉀濃度分別達至5、15、25、35、50、60、75、100mM,氯化鈣或氯化鎂濃度分別達至0.85、1.7、3.4、5.1、6.8、8.5、10.0mM,利用快速黏度分析儀測定混合系統於加熱及冷卻過程中黏度之變化,以探討鹽類對仙草葉膠凝膠性之影響。結果發現,除添加0.85、1.7mM氯化鈣外,添加低濃度之單價或雙價鹽類(5-75mM的氯化鈉、氯化鉀,3.4-8.5mM的氯化鈣,0.85-8.5mM的氯化鎂)於仙草葉膠╱澱粉混合系統中,均可提高其凝膠黏度(gel viscosity),然鹽濃度過高(氯化鈉或氯化鉀濃度大於75mM,或氯化鈣、氯化鎂濃度大於8.5mM)則會抑制膠體生成。隨單價鹽類濃度上升,混合系統之凝膠起始溫度升高,然較無添加鹽類者低。單價鹽類亦可提高凝膠尖峰溫度,並縮短凝膠時間,提高凝膠速率。雙價鹽類的添加雖然對凝膠尖峰溫度及凝膠速率亦有提高之趨勢,然其對凝膠起始溫度的影響較不明顯。 |
英文摘要 | The effects of salts on the gelling behavior of hsian-tsao leaf gum in the presence of wheat starch were studied during a controlled heating and cooling process using a rapid-visco analyzer. The salt concentrations (Cs) studied were 5 to 100mM for sodium and potassium chloride, and 0.85 to 10.2 mM for calcium and magnesium chloride. The gel viscosity was found to increase up to a certain Cs (75 mM for sodium and potassium chloride, and 8.5 mM for calcium and magnesium chloride) and to then decrease with increasing Cs. However, when a fairly low concentration of calcium chloride (0.85 and 1.7 mM) was added, the gel viscosity was slightly reduced compared to that in process without salt. The peak gelling temperature incrased with increasing Cs while the initial gelling temperature increased with increasing monovalent cation concentration, but not divalent cation concentrations. The gelling rates, as indicated by the shortened gelling times, also increased with increasing Cs. |
本系統中英文摘要資訊取自各篇刊載內容。