卡拉胶与槐豆胶协同相互作用及其凝胶化

卡拉胶与槐豆胶协同相互作用及其凝胶化 STUDY ON SYNERGISTIC INTERACTION AND GELATION OF CARRAGEENAN AND LOCUST BEAN GUM 何东保 He Dongbao 1 first-author 詹东风 Zhan Dongfeng 1 武汉大学环境科学系 武汉大学环境科学系 Department of Environment Science, Wuhan University Department of Environment Science, Wuhan University 讨论了卡拉胶与槐豆胶（ＬＢＧ）形成凝胶的共混比例、最佳膨化温度和膨化熟成时间，以及制备温度和体系盐离子浓度对凝胶化的影响． The mixed ratio, the suitable jelling point as well as the swellingripening time of the carrageenan and LBG jelly glue are discussed. Studies made on the gelation effect of the prepartion temperature and salt ionic strength. [WTHZ〗 协同相互作用 凝胶化 熟成时间 synergistic interaction gelation swellingre pening time TQ432.730.;O648.12 国家自然科学基金(61672102) 1998-04-01 2021-04-01 4