化学
果胶
旋光
粘度
色谱法
食品科学
有机化学
核化学
材料科学
复合材料
作者
Kai Xia,Peijie Zong,Xin Liu,Jingkun Zhao,Xiaodong Zhang
标识
DOI:10.1016/j.ijbiomac.2019.03.243
摘要
A series of methyl alginate with different degree of esterification (DE) were prepared with low cost, and its application in acidified milk drinks (AMDs) was investigated. The gel strength, molecular weight, solution apparent viscosity and optical rotation value of methyl alginate all decreased with the increase of DE. Methyl alginate with DE equal or larger than 60.7% was more effective in stabilizing AMDs than high-methoxyl pectin (HMP) under the same conditions, and the higher the DE, the better its stabilizing ability. The methyl alginate had better synergistic action for stabilizing AMDs with propylene glycol alginate (PGA) than HMP. The reason for this could be attributed to that methyl alginate and PGA had the same main chain structure, and the same levorotatory optical activity. The results indicated that the methyl alginate had a potential industry application prospect for stabilizing AMDs as an alternative to HMP.
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