混合卡拉胶的结构与性能.pdfVIP

ARTICLE IN PRESS FOOD HYDROCOLLOIDS Food Hydrocolloids 22 (2008) 727–734 /locate/foodhyd Review Structure and function of hybrid carrageenans Fred van de Velde TI Food Nutrition (WCFS) and NIZO food research, Texture Department, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands Received 7 February 2007; accepted 15 May 2007 Abstract Hybrid carrageenans gain more and more attention in the scientific world as well as in industries. The relation between molecular structure and functional properties is a major research theme within the area of carrageenan research. This review paper summarises the recent progress in the structural and functional properties of two types of hybrid carrageenans: k/i-carrageenans and n/i-carrageenans. k/i-hybrids extracted from a wide ranges of species showed a linear relationship between their functionality and the k/i-ratio. Higher k-contents resulted in higher gel strengths. For the n/i-hybrids, made by alkaline treatment, a maximum in the gel strength was observed at low fractions of n-units. The coil-to-helix transition underlying these properties was analysed by a random block model for different repeating units. r 2007 Elsevier Ltd. All rights reserved. Keywords: Carrageenan; k/i-hybrids; n/i-hybr