Multicomponent biopolymer gels

被引：96

作者：

Zasypkin, DV ^{[1
]}

Braudo, EE ^{[1
]}

Tolstoguzov, VB ^{[1
]}

机构：

[1] NESTLE RES CTR, CH-1000 LAUSANNE, SWITZERLAND

来源：

FOOD HYDROCOLLOIDS | 1997年 / 11卷 / 02期

关键词：

D O I：

10.1016/S0268-005X(97)80023-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The structure-property relationship and application of multicomponent protein-polysaccharide and polysaccharide I-polysaccharide 2 gels are considered Attention is focused on gels based on mixed solutions of gelatin with dextran, human serum albumin, sodium caseinate, ovalbumin, agarose, methylcellulose, calcium alginate or sodium alginate. The thermodynamic incompatibility of and the formation of complexes by food hydrocolloids greatly affect mechanical and other physicochemical properties of gels. Food hydrocolloid mixtures can display both synergistic and antagonistic effects. Factors such as chemical structure, conformational stare and molecular weight of hydrocolloids, as well as the composition of their mixed solution, pH, ionic strength and temperature are of key importance for the structure of multicomponent gels.

引用

页码：159 / 170

页数：12

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