carrageenan gelation, feem ntau muaj nyob rau hauv casein micelles. Cov micelles hloov lub sijhawm (Walstra, 1999). Calcium tuaj yeem txav los ntawmcov micelle mus rau hauv cov theem ntawm cov kua mis thaum lub sijhawm hloov pauv no, yog li ua kom cov cation concentration hauv cov tshuaj. Qhov no yuav ua rau kom muaj zog gel.
Carrageenan daim gel li cas?
κ-carrageenan muaj ib pawg sulphate nyob rau hauv lub molecule thiab tsim ib tug ruaj khov tab sis nkig gel thiab lub zog tshaj gel yog tau txais los ntawm muaj cov poov tshuaj (K+) ions. Xws li ib tug ruaj khov thiab nkig gel nthuav tawm syneresis thiab tsis khov khov-thaw stability. Cov gel ruaj khov ntawm pH tus nqi siab tshaj 4.2.
gelation hauv mis yog dab tsi?
Gelation ntawm UHT mis nyuj thaum lub sijhawm cia (hnub nyoog gelation) yog qhov tseem ceeb txwv nws lub txee lub neej. Cov gel uas tsim yogpeb-dimensional protein matrix pib los ntawm kev sib cuam tshuam ntawm whey protein beta - lactoglobulin thiab kappa -casein ntawm casein micelle thaum lub sijhawm kho cua sov.
YPuas yog carrageenan tus neeg sawv cev?
Carrageenans yog polysaccharides (galactose) nrog ntau qib ntawm sulfatation (nruab nrab ntawm 15% thiab 40%). Lawv tau muab rho tawm los ntawm cov seaweed liab thiab yog siv los ua thermo reversible gelling agents thiab thickening agents. Carrageenan kuj tseem siv tau los ua tus neeg sawv cev khi thiab tuaj yeem txhim kho kev ntxhib los mos thiab qhov ncauj. …
Carrageenan tuab li cas?
tshuaj,carrageenan yog cais raws li polysaccharide, ib hom suab thaj. Nws cov khoom muaj ntau yam thiab nyuaj, tab sis nws txoj haujlwm tseem ceeb yog kom thicken thiab stabilize. Nws ua qhov no los ntawm kev tsim cov matrices loj tsis tau hloov pauv uas nyob ib puag ncig thiab immobilize molecules.
