Research on Properties of High-Acyl Gellan Gum

doi:10.3969/j.issn.1673-1689.2012.08.010

Home > Archive>Volume 31, Issue 8, 2012 >849-852. DOI:10.3969/j.issn.1673-1689.2012.08.010

Research on Properties of High-Acyl Gellan Gum
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                        10.3969/j.issn.1673-1689.2012.08.010
                    
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The rheological and gelling strength of high-acyl gellan gum at different concentration,temperature,pH and different calcium were carefully investigated in this manuscript.studied.High-acyl gellan gum was to investigate the gelling properties and gelling mechanism.The results showed that the different concentration,temperature,pH and calcium can affect the viscosity and gelatin strength of high-acyl gellan gum.Hydrogen bond,electrostatic force and hydrophobic interaction are the vital factors to the formation of high-acyl gellan gum,among them,it was believed that hydrophobic interaction play most importance.

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YU Xiao-bo, Li Bao-guo, WANG Hui-rong, WAN Jian-xiao. Research on Properties of High-Acyl Gellan Gum[J]. Journal of Food Science and Biotechnology,2012,31(8):849-852.

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Online: June 17,2014
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