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2011年01月21日

【期刊论文】卡拉胶的流变性能

吴晖, 徐志丽

《广州食品工业科技》,2004,20(3):153~155,-0001,():

摘要

本文重点对卡拉胶的流变学性能进行说明,包括卡拉胶溶液浓度、温度、恒温时间、转速、搅拌时间、pH值、离子等对卡拉胶溶液粘度、凝胶强度等的影响;卡拉胶的流变特性;卡拉胶与其他高分子物质的相互作用。

关键词: 卡拉胶, 流变特性, 粘度, 凝胶强度

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2009年08月28日

  • 34浏览

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2006年07月06日

【期刊论文】Antinociceptive effects of meptazinol and its isomers on carrageenaninduced thermal hyperalgesia in rats

仇缀百, WANG Pei-Fen, ZHANG Yu-Qiu, *, QIU Zhui-Bai, ZHAO Zhi-Qi

Acta Physiologica Sinica, 2004, 56 (3): 295-300,-0001,():

摘要

暂无

关键词: meptazinol, naloxone, carrageenan hyperalgesia, nociception, rat

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2006年07月06日

【期刊论文】Inhibitory effect of intrathecal meptazinol on carrageenan-induced thermal hyperalgesia in rats

仇缀百, Hua Zhanga, Yu-Qiu Zhanga, b, *, Zhui-Bai Qiuc, Zhi-Qi Zhaoa

Neuroscience Letters 356(2004)9-12,-0001,():

摘要

暂无

关键词: Meptazinol, Naloxone, Atropine, Carrageenan, Hyperalgesia, Paw withdrawal latency

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2006年05月16日

【期刊论文】Structural studies on K-carrageenan derived oligosaccharides

管华诗, Guangli Yu, a Huashi Guan, a Alexandra S. Ioanoviciu, b Sulthan A. Sikkander, b Charuwan Thanawiroon, b Joanne K. Tobacman, c Toshihiko Toida, d Robert J. Linhardtb, *

Carbohydrate Research 337(2002)433-440,-0001,():

摘要

暂无

关键词: k-Carrageenan, Kappaphycus striatum, NMR data, Oligosaccharides

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2018年05月29日

【期刊论文】Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

Li Cheng Sow, Karmaine Kong, Hongshun Yang

Journal of Food Science,2018,83(5):1280-1291

2018年05月01日

摘要

Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low-acyl gellan (GE), κ-carrageenan (KC), and salts (CaCl2 or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl2 best matched the physicochemical properties of PG. The modification increased the FG gel strength from 115 ± 2 to 149 ± 2 g (matching the 148 ± 2 of PG), while the Tm increased from 27.9 ± 1.0 to 32.4 ± 0.8 °C (matching the 33.1 ± 0.3 °C of PG). Nanoaggregates (diameter between 150 and 300 nm) could be an important structural factor affecting the physicochemical properties, as both PG and GE-modified FG showed a similar frequency distribution in this size group (57.4 ± 1.6% (PG) compared with 56.3 ± 2.2% (modified FG)). To further explore the differences between KC and GE in modifying of FG’s structure, the FG-KC and FG-GE gels were compared. The zeta potential and Fourier transform infrared (FTIR) spectroscopy results for the FG-KC gel supported an associative interaction with complex formation, as indicated from the large aggregates and amorphous phase under atomic force microscopy (AFM). Contrastingly, a segregative FG-GE interaction took place in presence of CaCl2. These structures and interaction differences between FG-GE and FG-KC influenced the macro-properties of FG, possibly explaining the differences in the modification of the melting temperature of FG. A diagram representing the interaction-structure-physicochemical properties was proposed to explain the differences between the FG-GE and FG-KC gels.

关键词: atomic force microscopy (, AFM), carrageenan gelatin, gellan, nanostructure

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