【摘 要】
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The texture properties of gel beads from Nicandra physaloides (L.)Gaerth (NPG) seed gum and sodium alginate were investigated with texture analyzer.The results showed that the space among the internal
【机 构】
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College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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The texture properties of gel beads from Nicandra physaloides (L.)Gaerth (NPG) seed gum and sodium alginate were investigated with texture analyzer.The results showed that the space among the internal fiber structure of NPG gel beads were big,and the interior of sodium alginate gel beads were irregular mesh structure;Under different factors such as gel concentration,calcium concentration,gel-time,temperature and pH value,when hardness was higher than 550g,the sodium alginate gel beads showed brittle properties while the NPG gel beads did not show;The hardness and chewiness of NPG gel beads was lower than alginate gel beads;when pH<3,the stability of NPG gel beads was better than sodium alginate gel beads;The resilience of sodium alginate gel beads was better than NPG gel beads,but its elasticity decreased significantly;when the mass ratio of NPG to sodium alginate was 30∶70,the texture properties of mixed system was the best.
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