کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7588498 1492082 2016 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel
ترجمه فارسی عنوان
تأثیر سیکلوکودکسترین ها بر رفتار بافتی و پایداری یخ زدگی ژل کاپا-کاراژین
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The influences of cyclodextrins (CDs) on texture characteristics and freeze-thaw stability of κ-carrageenan gel were investigated using texture profile analysis (TPA) and synthesis test. The TPA results demonstrated that the texture behavior of gelatinized κ-carrageenan was obvious influenced by CDs. Hardness was strengthened at low CD concentrations (1-2%, w/w) and then weakened along with the increase of CD concentrations. Springiness was significantly weakened after the CDs were added. Gumminess showed the similar change as hardness and chewiness dropped along with the concentration increasing of CDs, while cohesiveness had little change after the addition of CDs. Moreover, CDs improved the freeze-thaw stability of gelatinized κ-carrageenan. In both texture behavior and freeze-thaw stability aspects, the influences of modified CDs were superior to that of natural CDs. According to the experimental results, a proposed model was given to illuminate the distribution of CDs in the gelatinized κ-carrageenan.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 210, 1 November 2016, Pages 600-605
نویسندگان
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