Method for improving gracilaria agar gel strength

A technology for gel strength and agar, which is applied in the field of improving the gel strength of Gracilaria agar, can solve problems such as increasing gel strength, and achieves the effects of low production cost, improved competitiveness, good economic and social benefits

Inactive Publication Date: 2013-01-09
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no report of improving the gel st

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 15g of agar powder and place it in a large beaker, add 1000mL of hot water, and heat it in a water bath at 85°C for 30min until the agar is completely dissolved to obtain an agar solution with a concentration of 1.5%. Under the condition of pH=6.5, add 15 mg of transglutaminase (enzyme dosage is 0.10%), stir for 4 minutes; let it stand at room temperature to make the surface solidify, turn to 25°C and let it stand for 6 hours, until it is completely gelled; Finally, the average gel strength measured by the constant pressure cracking method (ie hydraulic method) is 1047g / cm 2 , the average gel strength of the blank control group without enzymes was 906g / cm 2 , the increase rate reached 15.56%.

Embodiment 2

[0017] Weigh 15g of agar powder and place it in a large beaker, add 1000mL of hot water, and heat it in a water bath at 98°C for 30min until the agar is completely dissolved to obtain an agar solution with a concentration of 1.5%. Under the condition of pH=7, add 30 mg of transglutaminase (0.20% enzyme dosage), and stir for 5 minutes; let it stand at room temperature to make the surface solidify, then turn it to 25°C and let it stand for 6 hours until it is completely gelled; Finally, the average gel strength measured by the constant pressure cracking method (ie hydraulic method) is 1131g / cm2. 2 , the average gel strength of the blank control group without enzymes was 906g / cm 2 , the improvement rate reached 24.83%.

Embodiment 3

[0019] Weigh 15g of agar powder and place it in a large beaker, add 1000mL of hot water, and heat it in a water bath at 100°C for 10 minutes until the agar is completely dissolved to obtain an agar solution with a concentration of 1.5%. Under the condition of pH=5, add 15g of transglutaminase (enzyme dosage is 0.15%), stir for 1min; let stand at room temperature to solidify the surface, turn to 20°C and let stand for 9h, until it is completely gelled; Finally, the average gel strength of the agar was measured to be 1146g / cm by the constant pressure cracking method (i.e. the hydraulic method). 2 , the average gel strength of the blank control group without enzymes was 906g / cm 2 , the improvement rate reached 26.49%.

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Abstract

The invention relates to a method for improving gracilaria agar gel strength and belongs to the technical field of food production. The method aims to prepare high-strength agar by adding a microorganism enzyme namely transglutaminase into agar and specifically includes: dissolving agar powder in hot water to prepare 1.5% agar solution, boiling agar for a certain time until the agar is completely dissolved, adding transglutaminases of different concentrations within a certain temperature and pH range, stirring for reaction for a few minutes, standing at the room temperature to enable the surface to be solidified, placing at constant temperature for gelling for a few hours, and measuring the gel strength. The gel strength of the agar is evidently improved when addition amount of the transglutaminases is 0.01%-1.0% (g/g, relative to dry weight of agar powder). The method has the advantages that the agar is assuredly edible by using the biological method for improving gel strength, nontoxic, harmless and pollution-free, and the method is simple in operation and low in production cost.

Description

technical field [0001] The invention relates to a preparation method for improving the strength of Gracilaria agar by using microbial enzymes. The strength can be improved by adding transglutaminase to Gracilaria agar, and specifically relates to a method for improving the gel strength of Gracilaria agar, which belongs to agar field of production technology. Background technique [0002] Gracilaria is a kind of seaweed, which is full of alginate, with a gel content of more than 30%. It is one of the important raw materials for making agar. Because agar is widely used in food, medicine, bioengineering and other fields, the demand for high-quality agar is constantly increasing. In recent years, the domestic market, especially the export market, has higher and higher requirements for the quality of agar gel, especially for the gel strength. Most domestic agars have low gel strength, and agars with high gel strength are more expensive and cannot meet the requirements of food p...

Claims

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Application Information

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IPC IPC(8): C08J3/075C08L5/12A23L1/09
Inventor 杨磊李思东问莉莉刘莉莉赖伟才
Owner GUANGDONG OCEAN UNIVERSITY
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