| Autor: |
LUO Chang-rong, ZHANG Qian, ZHOU Jin-jie, ZHOU Wei, YIN Qian-qian |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin yu jixie, Vol 38, Iss 10, Pp 6-10 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1003-5788 |
| DOI: |
10.13652/j.spjx.1003.5788.2022.90254 |
| Popis: |
Objective: To achieve accurate application of kappa-carrageenan as a gelling agent in food industries such as processed meats, dairy, desserts and jellies, as well as seamless capsule in pharmaceuticals and crushable beads in tobaccos. Methods: The viscosities of kappa-carrageenan solution prepared at different hydration temperature, different dosages of kappa-carrageenan dosage and potassium chloride were measured by digital viscometer. Results: ① The hydration temperature had a great influence on the viscosity of kappa-carrageenan gel solution. With the increasing hydration temperature （fixed hydration time at 1 h）, the viscosity of kappa-carrageenan gel solution decreased. Generally the higher the dosage of kappa-carrageenan, the greater the decrease of viscosity. ② The viscosity of kappa-carrageenan solution increased exponentially with increasing dosage. ③ The presence of KCl had little effect on the viscosity at low dosage of kappa-carrageenan. However, the viscosity of kappa-carrageenan solutions at higher dosages increased with the increasing KCl dosage. Conclusion: Hydration temperature and gel dosage had important effects on the viscosity of kappa-carrageenan, while the amount of potassium chloride had relatively little effect on the viscosity. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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