УДК 544.022.8:665.941:577.114
Ил. 2. Библ. 30.
DOI: 10.21323/2071-2499-2023-6-16-19

Влияние камеди рожкового дерева на прочность и синерезис гелей каррагинана

Богданова Ю.И., Туниева Е.К., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: каррагинан, синерезис, гели, камедь рожкового дерева, структурно-механические характеристики,
Реферат:
Синергизм полисахаридов уже долгие годы является предметом изучения отечественных и зарубежных исследователей. В данной статье рассмотрено влияние дозировок камеди рожкового дерева в гелях каррагинана на структурно-механические свойства и синерезис при хранении. Выявлено неоднозначное влияние камеди рожкового дерева на гелеобразование бинарных гелей с каррагинаном – усиление прочности гелей при одновременном увеличении синерезиса.

Effect of locust bean gum on the strength and syneresis of carrageenan gels

Bogdanova Yu.I., Tunieva E.K.
Gorbatov Research Center for Food Systems
Key words: carrageenan, locust bean gum, gels, syneresis, structural-mechanical characteristics
Summary:
The synergism of polysaccharides has been the subject of study by domestic and foreign researchers for many years. This article examines the effect of dosages of locust bean gum in carrageenan gels on the structural and mechanical properties and syneresis during storage. An ambiguous effect of locust bean gum on the gelation of binary gels with carrageenan has been revealed: the enhancement of the gel strength and simultaneous increase in syneresis.

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Контакты:

Богданова Юлия Игорьевна
yu.bogdanova@fncps.ru
Туниева Елена Карленовна
e.tunieva@fncps.ru

Для цитирования:

Богданова, Ю.И. Влияние камеди рожкового дерева на прочность и синерезис гелей каррагинана / Ю.И. Богданова, Е.К. Туниева // Все о мясе. – 2023. – № 6. – С. 16-19. DOI: 10.21323/2071-2499-2023-6-16-19.

For citation:

Bogdanova, Yu.I. Effect of locust bean gum on the strength and syneresis of carrageenan gels / Yu.I. Bogdanova, E.K. Tunieva E.K. // Vsyo o myase. – 2023. – № 6. – Р. 16-19. DOI: 10.21323/2071-2499-2023-6-16-19.