几种食品添加剂对鞘氨醇胶Ss凝胶特性的影响

Journal of Tianjin Agricultural University ›› 2016, Vol. 23 ›› Issue (2): 36-40.

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Effect of Some Food Additives on Gel Properties of Sphingosine Glue Ss

ZHANG Ai-lin^{1, 2}, HUANG Hai-dong³, ZHANG Ya-yun¹, LI Xiao-yan^{1, 2}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China;
2. Tianjin Engineering and Technology Center of Agricultural Products Processing, Tianjin 300384, China;
3. College of Agronomy and Resource Environment, Tianjin Agricultural University, Tianjin 300384, China

Received:2015-01-07 Online:2016-06-20 Published:2019-10-14

Abstract

Abstract: Sphingosine glue Ss is a new polymer with the gelling and thickening properties. This study developed their producing strain TP-3, synthesized and extracted the products. Effect of several food additives on gel strength, elasticity and adhesion of fermentation products sphingosine glue Ss were studied. This results showed that the gel sphingosine Ss gum was superior than xanthan gel characteristics, and sodium nitrite, potassium sorbate is added to its the gel and can promote gel properties in different degrees; citric acid was added to reduce the gel properties of colloids; when MSG was added in an amount of 2.0%, it would reduce the colloidal gel strength and elasticity, and when the concentration reached 2.5%, the adhesion of colloid was reduced.

Key words: sphingosine glue Ss, gel strength, elasticity, adhesion, additive

CLC Number:

TS202

ZHANG Ai-lin, HUANG Hai-dong, ZHANG Ya-yun, LI Xiao-yan. Effect of Some Food Additives on Gel Properties of Sphingosine Glue Ss[J]. Journal of Tianjin Agricultural University, 2016, 23(2): 36-40.

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Effect of Some Food Additives on Gel Properties of Sphingosine Glue Ss

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