Influence of low sucrose concentrations on the compression resistance of gellan gum gels

被引：27

作者：

Bayarri, S ^{[1
]}

Costell, E ^{[1
]}

Durán, L ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

来源：

FOOD HYDROCOLLOIDS | 2002年 / 16卷 / 06期

关键词：

sucrose; gellan gum gels; compression;

D O I：

10.1016/S0268-005X(02)00021-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effects of the addition of low-sucrose concentrations (100-250 g/l) to gellan gels at different concentrations (3, 7.5, and 12 g/l) on compression parameters were studied. True stress and strain values were obtained from compression up to rupture tests and the modulus of deformability from compression up to 10% deformation. True rupture stress and deformability modulus values increased and true rupture strain values decreased with addition of sucrose for the higher gellan concentrations gels (7.5 and 12 g/l), resulting in stronger, firmer and more brittle gels. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：593 / 597

页数：5

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