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FOODSCIENCEANDTECHNOLOGY20093411、。、、、、、、pH、、。。、。12×105~3×105u[1]。(Pseudomonaselodea)StudyonaffectingfactorsforgelpropertiesofgellangumXUHuai-yuan,RENXian-yan,WANGYao(ZhejiangZhongkenBiotechnologyCo.,Ltd,Tongxiang314515)Abstract:Objective:Asanovelkindofhydrocolloids-gellangumhasexcellentgellingperformance,thepapergaveacomprehensiveanalysisontheaffectingfactorsforgelpropertiesofgellangum.Methods:Tosearchtherelativeliteraturesaboutgellangum,makeanalysisofthemanddrawaconclusion.Results:Gumconcentration,addedmetalcationstypesandcontent,chelatingagent,pHvalue,sugar,acylcontent,molecularweightofgellangumwillalleffectthegelpropertiesofgellangum.Conclusion:Gellangumisanovelgellingagent,weshouldfullyunderstandandgraspitsgelpropertiesbeforewegetthedesiredgeltexture.Keywords:gellangum;gelproperties;affectingfactors，，(314515)：。、。、、、pH、。。：：TS202.3：A：1005-9989(2009)11-0263-06：2009-02-19：(1977—)。·263·FOODSCIENCEANDTECHNOLOGY20093411r-RNA———(Sphingomonaspaucimobilis)[2]。。D-、D-、D-L-。1.5O-1O-1O-[3]。3-26。。2、。1。10.012%～0.4%pH4.0～7.5、。、、。、1、。3。。。TPA(TextureProfileAnalysis)[4-6]。[7-8]。230%。。42。2TPA1(TPA)14。。4.1·264·FOODSCIENCEANDTECHNOLOGY20093411。。。[9]。、“”。、、、。[10]。。[11]。。2[12]。。、。。4.2。。4.2.1。[13]。Cu2+＞Zn2+＞Ca2+＞Mg2+＞Ba2+Cs+＞K+＞Na+＞Li+[14]。Ca2+＞Mg2+＞K+＞Na+。25。4.2.2[15]120℃。。。0.3%～0.5%1.8mmol/L。4.2.3Ca2+0.75%Mg2+0.25%Na+0.70%K+2.0%()。。。[16]。。3。30.008%100℃。。4.2.430.25%Ca2+/%Na+/%/℃0.004-880.008-＞1000.012-＞100-0.04650-0.27670-0.46089Ca2+CaCl2·2H2ONa+NaCl。·265·FOODSCIENCEANDTECHNOLOGY20093411。。。12。1a1b。。。。。(0.01%~0.02%)30%~40%20%10%。0.05%。4。。。“”。。。。4.395~100℃。、、、。(pH)。pH[17-18]。。4.4pHpH。pKa3.5pH4。pH3.5[19]。。pHab12·266·FOODSCIENCEANDTECHNOLOGY20093411。4.5[20]。(、)、(、)、()。。。()()。。5。4.60.012%~0.4%。。0.012%~0.05%。。(Fluidgels)6。k-1/3~1/21/50.1%~0.4%。。1%。5、、。、。。。：[1]GrasdalenH,midsrodO.Gelationofgellamgum.Carbo－hydratePolymers,1987,(7):371[2]YamamotoA,YabuchiE,YanoIetal.M:Isolationofanovelsphingoglycolipidcontainingglucuronicacidand2-hydroxyfattyacidfromFlavobacteriumdevoransATCC10829.JournalofBiochemistry,1978,83:1213-1216[3]JassonP.LindbergB.SandfordPA(1983)CarbohydrRes124:1354、Ca2+/%/%/℃pH/(N/cm2)0.0120.20257.50.0120.20254.11.290.0480.40597.50.510.0480.40594.24.185/(N/cm2)/%40%w/w60%w/w40%w/w60%w/w14.13.7031.353.612.92.1736.762.913.51.6030.263.315.53.8330.751.442DE19.05.0627.953.014DE16.15.8824.143.16·267·FOODSCIENCEANDTECHNOLOGY20093411[4]SzczesniakAS.Classificationoftexturalcharacteristic.JFoodSci,1963,(28):385[5]FriedmanHH,WhitneyJE,SzczesniakAS.Thetextur－ometer-anewinstrumentforobjectivetexturemeasure－ment.JFoodSci,1963,(28):390[6]SzczesniakAS,BrandtMA,FriedmanHH.Developmentofstandardratingscalesformechanicalparametersoftex－tureandcorrelationbetweentheobjectiveandthesensorymethodsoftextureevaluation.J.FoodSci,1963,(28):397[7]SandersonGR,BellVL,ClarkRC,etal.Thetextureofgellangumgels.Ingumsandstabilisersforthefoodin－dustry.edGOPhillips,DJWedlockandPAWilliams.IRLPressOxford,1988:219[8]SandersonGR,BellVL,ClarkRC,etal.Comparisonofgellangum,agar,K-carrageenan,andalgin.CerealFoodsWorld,1989,(34):991[9]PeterA.WilliamsHandbookofHydrocolloidsPublishedbyWoodheadPublishing,2000[10]SungsooCho,MarkL.DreherHandbookofDietaryFiberPublishedbyCRCPress,2001[11]SMatsukawa,ZHuang.Structuralchangeofpolymerchainsofgellanmonitoredbycirculardichroism.ProgrColloidPolymSci,1999,114:92-97[12]SungsooCho,MarkL.DreherHandbookofDietaryFiber[M].PublishedbyCRCPress,2001[13]ERMorris,etal.RheologyandgelationofdeacylatedgellanpolysaccharidewithNa+asthesolecounterion,ProgrColloidPolymSci,1999,114:109-115[14]EtsuyoOgawa,RheoTakahashib,KatsuyoshiNishinarid.Effectsofmolarmassonthecoiltohelixtransitionofsodium-typegellangumsinaqueoussolutions.FoodHy－drocolloids,2006,(20):378-385[15]EMiyoshi,KNishinari.Effectsofsugaronthesol-geltransitioningellangumaqueoussolutions.ProgrColloidPolymSci,1999,114:83-91[16]ANussinovitch.HydrocolloidApplications:GumTech－nologyintheFoodandOtherIndustries.PublishedbySpringer,1997[17]BairdJK,ShimJL.Non-heatedgellangumgels.USpatent:1985,4503084[18]BairdJK,ShimJL.Non-heatedgellangumgels.USpatent:1986,4563366[19]Jun-ichiHorinakaa,KoheiKania,YukoHorib.EffectofpHontheconformationofgellanchainsinaqueoussys－tems.BiophysicalChemistry,2004,111:223-227[20]StefanKasapis.Themorphologyofthegellannetworkinahigh-sugarenvironment.FoodHydrocolloids,2006,(20):132-136，，，，、、、、、。，、、，，、，，。，，，，：、。《》：“，……”，，，，，，，，，。Vc(Vc)、VB12()。VP、VK，。、。42mL，，4，，2～3。，42mL，10mL，3。6，。、VE。VE，，，3～4。l～2，1。、VB12、Vc。B12、Vc，，，5～10，()，3～4。：B12。VB12，。Vc，。，，，，。、。，、，，。100g(50g)，，.。、。，3。、。15g()，，，，。!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!·268·