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Method capable of improving gel strength of curdlan

A gelation and strength technology, which is applied in the application field of new microbial polysaccharide curdlan gum, can solve the problems of high-strength gel initial temperature and low gel strength, so as to achieve the improvement of gel strength and strengthening effect , improve the effect of transparency

Inactive Publication Date: 2012-10-03
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Claims
  • Application Information

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Problems solved by technology

[0005] The present invention proposes a method for increasing the gel strength of curdlan gum, which solves the problem that curdlan gum in the prior art has lower gel strength in high temperature state than in low temperature state and that the initial temperature for forming high-strength gel is relatively high The problem

Method used

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  • Method capable of improving gel strength of curdlan
  • Method capable of improving gel strength of curdlan
  • Method capable of improving gel strength of curdlan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) The microbial polysaccharide curdlan gum: hydrogen bonding force promoter: coagulant is mixed uniformly according to 1: 1: 6; the hydrogen bonding force promoter is potassium chloride, potassium phosphate, calcium chloride 1. One or more of borax, and the coagulation aid is one or more of ammonium nitrate, ammonium chloride, urea, diammonium hydrogen phosphate;

[0018] 2) The product compounded in 1) is dissolved in water with the mass of microbial polysaccharide curdlan gum and water: the volume absolute concentration is 2.0%;

[0019] 3) The resulting solution was gelled at 95°C for 10 minutes;

[0020] 4) directly measure its gel strength at high temperature;

[0021] 5) measure its gel strength after the gained gel is cooled;

[0022] The measurement results are attached figure 1 .

Embodiment 2

[0024] 1) The microbial polysaccharide curdlan gum: the hydrogen bonding force accelerator is compounded and mixed uniformly in a ratio of 1:1; the hydrogen bonding force accelerator is one of potassium chloride, potassium phosphate, calcium chloride, and borax or several;

[0025] 2) The product compounded in 1) is dissolved in water with the mass of microbial polysaccharide curdlan gum and water: the volume absolute concentration is 2.0%;

[0026] 3) The resulting solution was gelled at 95°C for 10 minutes;

[0027] 4) directly measure its gel strength at high temperature;

[0028] 5) measure its gel strength after the gained gel is cooled;

[0029] The measurement results are attached figure 2 .

Embodiment 3

[0031] 1) The microbial polysaccharide curdlan gum: the coagulant aid is mixed uniformly at a ratio of 1:6; the coagulant aid is one or more of ammonium nitrate, ammonium chloride, urea, and diammonium hydrogen phosphate;

[0032] 2) The product compounded in 1) is dissolved in water with the mass of microbial polysaccharide curdlan gum and water: the volume absolute concentration is 2.0%;

[0033] 3) The resulting solution was gelled at 95°C for 10 minutes;

[0034] 4) measure its gel strength after the gained gel is cooled;

[0035] The measurement results are attached image 3 .

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Abstract

The invention provides a method capable of improving gel strength of curdlan. The method includes: compounding microbial polysaccharide curdlan and hydrogen bond binding force promoting agents or microbial polysaccharide curdlan and coagulant aids, dissolving the mixture in water, and performing gel on the obtained solution at the temperature of 45-95 DEG C for 8-12 minutes. The jelly strength of the curdlan is obviously improved, and the hydrogen bond promoting agents can enhance the hardness at the high temperature state and the brittleness at the low temperature state, and obviously improve transparency of the colloid. The coagulant aids can reduce the gel initial temperature of the curdlan and improve the hardness and brittleness of the colloid at the low temperature state. When the hydrogen bond promoting agents and the coagulant aids act synergistically, the strengthening effects of the various aspects of the curdlan are improved.

Description

technical field [0001] The invention relates to the application technical field of novel microbial polysaccharide curdlan, in particular to a method for increasing the gel strength of curdlan. Background technique [0002] Curdlan gum (Curdlan) was discovered by Professor Tokuya Harada of Osaka University and his colleagues in the study of microorganisms that can utilize petrochemical products. Microbial exopolysaccharides are also known as thermal gels because of their unique properties of forming gels under heating conditions. Shandong Provincial Food Fermentation Industry Research and Design Institute has started the research and development of curdlan gum since 2003. After solving a series of industrial technical problems, it has now established the first domestic production enterprise for industrialized production of curdlan gum. The product quality is Comparable with foreign products. [0003] Curdlan can form gels with completely different properties when heated to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/075C08L5/00
Inventor 吉武科严希海张永刚武琳万丽萍
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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