卡拉胶
多糖
Gigartinales公司
流变学
食品工业
化学
萃取(化学)
高分子科学
生物
食品科学
植物
材料科学
有机化学
藻类
复合材料
出处
期刊:Advances in food and nutrition research
日期:2014-01-01
卷期号:: 17-43
被引量:18
标识
DOI:10.1016/b978-0-12-800269-8.00002-6
摘要
Hybrid carrageenan is a special class of carrageenan with niche application in food industry. This polysaccharide is extracted from specific species of seaweeds belonging to the Gigartinales order. This chapter focuses on hybrid carrageenan showing the ability to form gels in water, which is known in the food industry as weak kappa or kappa-2 carrageenan. After introducing the general chemical structure defining hybrid carrageenan, the isolation of the polysaccharide will be discussed focusing on the interplay between seaweed species, extraction parameters, and the hybrid carrageenan chemistry. Then, the rheological experiments used to determine the small and large deformation behavior of gels will be detailed before reviewing the relationships between gel properties and hybrid carrageenan chemistry.
科研通智能强力驱动
Strongly Powered by AbleSci AI