uܼᇜൊ۽ြ॓v Guangzhou Food Science and Technology (ሹ82) ᇏٳোݼğ54 Ġ໓ངѓ്ğ"Ġ໓ᅣݼ
ࠫᇕඣྟࢋุୠࢋหྟ࣮ ࡴڃ ม נჰม ଲ۽ն࿐ൊაള۽ӱ࿐ჽđܼᇜ
ᅋေğЧ໓ሸඍਔଢభࠫᇕӈႨ֥ඣྟࢋุ֥ୠࢋหྟđ࣮ਔ႕ཙࢋุୠࢋ֥ၹࠣఃᄝൊ۽ြᇏ֥ႋႨb ܱՍğඣྟࢋุĠୠࢋหྟĠൊเࡆ࠴ The gel Property of Hydrocolloids Wu Jian feng, Wu Hui, Wu Tao, Ding Yuan tao (Food and Biological Engineering College, South China University of Technology,Guangzhou,510641) Abstract: The gel property and effect conditions of hydrocolloids were reported in this paper. The applications of some hydrocolloids as food additive were reported in the end. Keywords: Hydrocolloids; Gel property; Food additive і ඣྟࢋุࠫ۱ᇗေ֥ୠࢋุᇉֹᆷѓ ඣࢋุ(Hydrocolloids)๙ӈ൞ᆷିಷࢳႿඣđѩଆඔ ҩਈࡔ႗؇֥ਈ؇ѓሙ ᄝ၂ק่ࡱ༯ԉٳඣ߄ྙӮᅔԒa߁ୈ֥ಷ၁ࠇࢋุ႗؇ ҩਈ؎ਚ఼؇֥ਈ؇ѓሙ ֥նٳሰᇉđӫoࢋpbᄝൊุ༢ࢲܒᇏඣࢋգྟ ਚୠࢋุ෮сྶ֥ᅦ৯ ุ֥เࡆਈࢠഒđ၂ϮູతٳᆭࠫđಏିႵིaࣜྟ ҩਈୠࢋุ߭گ৯֥ਈ؇ѓሙ ࠶ֹڿุ༢֥ᇉܒbః߄࿐ቆӮն൞฿ಖ؟บaᅔࢲྟ ҩਈٳ֥ಸၞ؇ [1]֑Ϣᇉࠣစളđܼٗٳ҃Ⴟሱಖࢸbଢభđඣ ඣྟࢋุᇉܒཌٳ༅đ1b ྟࢋุቔູൊเࡆ࠴ႋႨ٤ӈܼٗđᇶေቔູᄹԒ ࠴a໗ק࠴֩bགྷࣼࠫᇕӈႨ֥ඣྟࢋุ֥ୠࢋห ྟࠣః႕ཙၹࣉྛฐษb ඣྟࢋุ֥ٳোࠣୠࢋหྟ ٳোčοটჷĎ ඣࢋุটჷٳܼٗđᇶေٳোೂ༯ğ і ӈႨඣࢋุٳো οটჷ
ളऊކğ ߛჰࢋđࢲࢋ ᆱሮٸğ Տ߆ࢋđܨظࢋ ᆱᑙ౼ğ έঘѵࢋ ୠࢋุ֥ᇉܒཌٳ༅ ༸ົࠣ༸ົစളğ CMC ᇉܒཌٳ༅ 5FYUVSF 1SPGJMF "OBMZTJT
đࡥٸোğ ჰളࠇэྟٸ ӫ51"bՎඌҐႨ৵࿃ট߭෪҂൳ჿඏ֥ୠࢋჵোඣࢋุğ ૼࢋ ਆՑđҩק৯ ྙэ౦ঃၛࠆ֤႗؇aଆඔaգྟݔࢋোğ ჷႿݔࠇaᣍো ބྟ֩ҕඔbଢభđ51"ႨႿקਈٳ༅ୠࢋᇉܒbݚᄨোğ वঘࢋaݚᄨූ()a౪ᆫ Ⴎ1ॖᆩđ႗؇൞ֻ၂෪ᇛ௹ଽଖൈख़෮ؿള֥ ඣྟࢋุࠫ۱ᇗေ֥ୠࢋุᇉֹᆷѓ ቋն৯đ๙ӈაॆදਚ఼؇ؓႋĠଆඔ൞৯ ྙэ іᆘඣྟࢋุୠࢋᇉֹ֥ӈႨᆷѓູଆඔa౷ཌ֥ఏོੱđіൕԚӁളֆ໊ྙэ෮сྶ൳֞< >႗؇aգྟaྟބᅔࢲྟ֩đі b ֥৯đ൞ୠࢋ֥ۋतࡔൌ؇֥ਈ؇Ġգྟ൞౷ཌ֥൬۠ರ௹ğ ֻ၂۱ૼཁ༯ઋׄđ൞ҩ൫ဢЧ֥൮Ց؎ਚׄĠྟቔᆀࡥࢺğࡴڃđᄝණൖ࣮ളđ࣮ٚཟູਁൊაᆱ֑Ϣᇉ۽ӱ ൞ޙਈఏ෪ᄯӮ֥ჰႵࢲܒߊӱ؇֥ᆷѓđ္159
uܼᇜൊ۽ြ॓v Guangzhou Food Science and Technology (ሹ82) ൞ཁൕୠࢋᄝ१సᇏᅔྟ֥ᆷѓbࣜݖ51"ҩ൫ުđਆᆀᆭࡗb ๙ӈಪູམ֥ྟܥุᇉֹႋᄝ൳֞৯ൈॖၛԥ ࠫᇕӈႨ֥ඣྟࢋุୠࢋ༢֥หྟ թэྙିਈđطᄝ৯ࢳԢުॖၛ߫گ֞ቋԚ֥ሑb ҂֥ඣྟࢋุุ༢۲ሱ֥ୠࢋ่ࡱ҂đၛ ӈႨඣྟࢋุ֥ୠࢋᇉֹҕඔč a Ď ༯ູӈႨ֥ඣྟࢋุୠࢋ֥หྟࠣ႕ཙၹb ݔࢋ ݔࢋ۴ऌࡊᴁ߄ӱ؇҂ॖٳູۚᴁݔࢋ(High Methoxyl Pectin)ބ֮ᴁݔࢋ(Low Methoxyl Pectin)b ۚᴁݔࢋ(High Methoxyl Pectin)ୠࢋ֥หྟ ۚᴁݔࢋୠࢋุ༢ડቀୠࢋྙӮ֥ࠎЧ่ࡱູ ~ ॖಷྟܥྙ55%đط႕ཙୠࢋྙӮ఼ࠣ؇֥ၹߎႵၛ༯ࠫׄğ (1)ݔࢋᇉਈࠣDEᆴğݔࢋᇉਈ֥ݺߊᆰࢤ႕ཙӮࢋି৯,DEᆴᄀۚđຂඣ߄ӱ؇ᄀն,ݔࢋٳሰࡗຂඣطྙӮࢲކӮࢋࣼᄀݺĠ (2)ݔࢋݣਈğุ༢ᇏݔࢋݣਈᄀۚđཌྷࡗᄀಸ ࠫᇕඣࢋุ႗؇ࠣଆඔᆴбࢠ ၞྙӮࢲކđୠࢋིݔᄀݺĠ (3)ॖಷྟܥྙݣਈࠣᇕোğॖಷྟܥྙݣਈࠣᇕো҂đؓඣٳሰ֥ᆚؠࠗਛӱ؇҂đؓୠࢋྙӮ఼ࠣ؇႕ཙ҂Ġ (4)໑؇ӻ࿃ൈࡗࠣಏੱğಏੱࡆॹୠࢋྙӮ໑؇ࢆ֮đཌྷّุ༢໑؇ӈൈࡗԩႿۚႿୠࢋ໑؇ࡼ֝ᇁୠࢋྙӮ໑؇ഈശb [3] ֮ᴁݔࢋ(Low Methoxyl Pectin)ୠࢋ֥หྟ აۚᴁݔࢋุ༢ཌྷරđ֮ᴁݔࢋ֥ୠࢋྙӮ่ࡱaӮࢋ໑؇aࢋ఼؇္֩൳֞༯ਙᇭ؟ၹ֥ཌྷᇅჿğ (1)ݔࢋᇉਈğᇉਈݺߊᆰࢤ႕ཙӮࢋି৯఼ࠣ؇; (2)ݔࢋ֥DEࠣDAᆴğDEᆴശۚđӮࢋ໑؇ ࠫᇕඣࢋุգྟࠣྟᆴбࢠ ࢆ֮ĠDAᆴശۚđӮࢋ໑؇္ശۚđDAᆴݖۚđ ߶֝ᇁӮࢋ໑؇ӑݖุ༢֥٭ׄ໑؇đุ֤༢৫ࠧႮ ࠣ ॖᆩđ-"ࢲࢋऎႵࢠն֥႗؇ࠣྙӮყୠࢋĠ ଆඔđգྟࠣྟࢠཬĠط)"ࢲࢋაᆭཌྷّb (3)ݔࢋ֥ݣਈğݣਈᄹࡆđୠࢋ఼؇ࠣӮࢋ໑؇ ࠫᇕӈႨඣྟࢋุୠࢋྟᇉбࢠč Ď नഈശđݖۚႻ߶֝ᇁྙӮყୠࢋđّ૫֤ୠࢋ఼؇ࢆ֮b 2+2+2+(4)Ca୩؇ࠣCaᶅކ࠴ğCa୩؇ᄹࡆđୠࢋ఼؇ބӮࢋ໑؇नഈശĠղ֞ቋࡄୠࢋ఼؇ᆭުđہሰ୩؇࿃ᄹࡆđୠࢋ఼؇षэգaэቋᇔྙ2+2+ӮყୠࢋĠCaᶅކ࠴ିࢆ֮CaႵི୩؇đࢆ֮ყୠࢋྙӮ֥າགđႭః൞ุ֒༢ᇏܥྙݣਈࢠۚൈb (5)ॖಷྟܥྙݣਈࠣᇕোğॖಷྟܥྙݣਈ ۚđୠࢋ఼؇ࡆնࠣӮࢋ໑؇ഈശđݖۚᄵၞྙӮ2+ ࠫᇕӈႨඣྟࢋุᇉֹбࢠ ყୠࢋĠطᇕো֥҂߶႕ཙݔࢋაCaࢲކି৯֥Ⴎ ॖᆩđ-"ࢲࢋa౪ᆫࠣȮĒवঘࢋ֥ୠӱ؇҂b ࢋඋႿࡔ႗գྟୠࢋđط)"ࢲࢋaߛჰࢋࠣૼࢋ֥(6)ุ༢pHᆴğྙӮୠࢋ֥pHᆴॖᄝ~ٓୠࢋඋႿႵྟ֥ୠࢋđః۲ᇕࢋุୠࢋሑࢺႿ ຶđpHᆴശۚđྙӮཌྷᇉਈ֥ୠࢋླေ۷؟֥ݔࢋ 160
uܼᇜൊ۽ြ॓v Guangzhou Food Science and Technology (ሹ82) ࠇہሰđൈॖӮࢋ໑؇ࢆ֮b ଊი ߛჰࢋ ଊი֥ୠࢋุ༢๙ӈླေӉൈࡗඣކđุ༢ᅔ؇ୠࢋྟᇉഈđߛჰࢋಷ၁ऎႵࢠݺ֥ରಣaରࢠۚđॖၛሱദୠࢋđބवঘࢋگႨིݔࢠݺđࠣରූࡡ؇֥໗קྟđᅔ؇ෛ୩؇ഈശطഈശđಣ໗קྟࢠҵb ᄝݣႵNaCl֥ࢋಷ၁ఃᅔ؇~12ᆭࡗ൳ූࡡ؇ ࢋุหྟ֥бࢠč఼-Ď [4]֥႕ཙޓཬb Ⴎі3ᆩݔࢋ֥ූ໗קྟ٤ӈݺđൈݔࢋୠࢋ ࢲࢋ ุ֥१ۋ္ࢠݺđݔࢋॹୠࢋ֥หྟၘФܼٗႋႨࢲࢋቓ୍ູ࣍টྍषؿ֥ັളࢋุđႵሢఃႿบݔളӁᇏĠवঘࢋ֥ୠࢋૼ؇ࠣಣॖྟࢠݺđඣྟࢋุ෮مб֥Ⴊ൝đఃୠࢋหྟᇶေႵܣवঘࢋӈაଊიگႨႿݔײࠣݔඡ֥ളӁᇏb [5][6]ၛ༯ࠫׄğі ҂ࢋุหྟ֥бࢠč఼ Ď č1Ďᄝ֮୩؇č%~%ĎॖྙӮႪᇉୠࢋĠ ූ໗קྟğ ݔࢋaߛჰࢋaݚᄨූaवঘࢋa౪ᆫ č2Ďᄝࡆಣބ֮pH่ࡱ༯٤ӈ໗קđᄝୠࢋૼ؇ğ वঘࢋaૼࢋaݚᄨූ ୠࢋಣॖྟğवঘࢋa౪ᆫaૼࢋaLMݔࢋ ~ᆭࡗनିྙӮୠࢋĠ č3ĎႮࠇࡋሰྙӮ֥ୠࢋđࡆުॖၛگჰđॹୠࢋྟğ ౪ᆫaݔࢋ طૃࠇہ֥ୠࢋمگჰĠ१ۋğ ݔࢋaૼࢋaवঘࢋ č4ĎაఃࢋোॖگႨིݔࢠݺđೂэྟ ඣྟࢋุᄝൊ۽ြᇏ֥ႋႨ ٸaߛჰࢋaՏ߆ࢋ֩Ġ č5ĎࢲࢋაఃোႵਅݺ֥ཌྷಸྟb ඣྟࢋุᄝൊaᇅူa߄۽֩ਵთႵܼ֥ٗ वঘࢋ ႋႨభࣟbᄝൊ۽ြᇏᇶေቔູᄹԒ࠴a໗ק࠴đवঘࢋᄝᇏྟࠣࡡྟ่ࡱ༯໗קđᄝූྟ่ॖႨႿႂਘa૫Їaೄᇅaಽᇅa૫่aׄaࡱ()༯đवঘࢋٳሰࡼؿളࢆࢳđࡆಣႻ՜ࢆѦۄaఏႲaಷऴ٥aᇅa࿒aѢᛝਥ֩ࢳ؇ࡆॹb ᇏđఃᇏݔࢋބࢲࢋߎॖႨቓളӁ֮ܥྙݣਈݔवঘࢋᄝඣ༢ᇏ%ၛഈ֥୩؇ࣼିྙӮୠࢅࠣݔײ֥ࢋୠ࠴đ္ႨႿೈบaใൊࠣԍܷᇏbࢋđᄝೄ༢ᇏӮࢋ୩؇ॖ֮ղ%~%b ࢲࢋႋႨႿᇏ૫aᐟચ૫ބ్૫֩૫ᇅൈđॖवঘࢋିა֑ϢᇉቔႨđఃࢲݔ౼थႿ֑Ϣᇉ֥ၛᄹ఼૫ᇅ૫่֥႗؇aྟaᅔ؇đڿ१ۋa֩ׄބಷ၁pHᆴđೂᄝᇏྟႂਘᇏवঘࢋॖაଯၝᇅಣඣಷᅮđࡨഒ؎่ބࡨณᆬࠀሤ֩ቔႨĠط֑ϢྙӮୠࢋၛົӻັ৬֥࿇ڜđх૧৬ሰӦLMݔࢋྙӮୠࢋ֥pHᆴॖᄝ~ٓຶᆭଽđᄝࠒĠवঘࢋა֑Ϣᇉ֥ቔႨߎॖႨႿԢಀุ༢ᇏ҂༐ූྟೄᇏႋႨࢠ؟b ຬ֥֑ϢᇉĠଖུवঘࢋߎऎႵॹྙӮ֑Ϣ-؟บุҕॉ໓ང [7]࿀ሑӦࠒ֥ۿିđھӦࠒᄝੀᇏၞᇗྍٳb ݚᄨූ 1 ֩.ൊᇉڿਅ࠴ğඣࢋุ֥ྟᇉࠣႋႨ[J].ൊݚᄨූୠࢋุ༢หྟᇶေႵğྙӮ֥ୠࢋุಣაؿ࢞۽ြ,1995,(2):77. ҂ॖĠૼྟҵĠॖၛہྙӮୠࢋุĠ҂ିᄝ2 ᅓཫК.ࢲࢋ[J].ൊเࡆ࠴,1999(2):66. ۚܥݣਈ༢ୠࢋb 3 ໓ќ. ᒟݔࢋ֥ࢋୠหྟ[J].ࠝ൮ն࿐࿐Б(ሱಖ॓࿐ ૼࢋ ϱ),2002,23(1). ૼࢋູ၂ᇕটჷ֥ࢋุđఃୠࢋุ༢หྟູğ4 Carcia-Ochoa F . , et al . Xanthan gum: Production, ૼࢋ൞၂ᇕޓႵྟᇉֹ֥ࢋุĠૼࢋऎႵࢠ֥֮ಷRecovery , and Properties[J] . Biotechnology Advances . ࢳބୠܥ໑؇đൈ൞ಣ҂໗ק֥ୠࢋุđූ໗ק2000,18:549~579. ྟࢠҵđᄝҟൈ߶႗߄b 5 ޱݓ.ࢲࢋ֥หྟࠣఃᄝൊ۽ြᇏ֥ႋႨ[J].ൊเ ౪ᆫ ࡆ࠴,2002,(6):64~67. ౪ᆫ,Ⴛӫູ౪ࢋđაݚᄨූࠣवঘࢋඋႿݚ6 Kelco, Division of Meck & Co. , Inc. Gellan Gum, Multifunct- ᄨࢋđఃୠࢋุ༢หྟູğࢠҵ֥ಣ/ූ໗קྟđᇉֹional Polysaccharide For Gelling and Texturizing, 2nd Ed, 1994 . ܻ߁҂ૼđ൞၂ᇕಣ҂໗ק֥ୠࢋุđ၂Ϯุ༢7 ྷ఼֩.वঘࢋ࣮֥ؿᅚࠣགྷሑ[J].ౝ֛ݚလն࿐࿐БᇏႨਈࢠۚb 1995,12:117. 161
