GEL-FORMING CHARACTERISTICS AND RHEOLOGICAL PROPERTIES OF KEFIRAN

被引：9

作者：

MUKAI, T ^{[1
]}

WATANABE, N ^{[1
]}

TOBA, T ^{[1
]}

ITOH, T ^{[1
]}

ADACHI, S ^{[1
]}

机构：

[1] TOHOKU UNIV, FAC AGR, ANIM PROD CHEM LAB, AOBA KU, SENDAI 981, JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb14630.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A water soluble polysaccharide "kefiran" produced by Lactobacillus kefiranofaciens was examined for its gel-forming and rheological properties. Kefiran (3%) formed gel in the presence of ethanol (4-10%). The gel strength in 8% ethanol was comparable to that of 3% gelatin gel in water. Addition of casein (3%) increased gel strength 1.5-2.0 fold. The unique properties of kefiran may make it a useful food additive.

引用

页码：1017 / 1018

页数：2

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