文献类型：期刊文献

中文题名：不同盐分环境对扁桃凝胶质构特性的影响

英文题名：Effect of Different Salt Conditions on Texture Properties of Almond Gels

作者：王森[1] 谢碧霞[1] 钟秋平[2] 李依娜[2]

第一作者：王森

机构：[1]中南林业科技大学资源与环境学院;[2]中国林科院亚热带林业实验中心

年份：2007

卷号：27

期号：6

起止页码：26-33

中文期刊名：中南林业科技大学学报

外文期刊名：Journal of Central South University of Forestry & Technology

收录：CSTPCD;;北大核心:【北大核心2004】；CSCD:【CSCD_E2011_2012】；

基金：中南林业科技大学青年教师基金项目(编号:07006B);国家林业局"948"项目(2002-32)部分研究内容

语种：中文

中文关键词：经济林栽培;扁桃;凝胶;质构特性;盐分;经济林;林产化工

外文关键词：non-timber forest cultivation;almond;gel;texture properties;salinity;non-wood forest;forest products chemical industry

分类号：TS231

摘要：用TA-XT 2 i质构仪测定不同盐分环境下的扁桃凝胶,研究扁桃凝胶体在不同盐分环境下的质构特性的变化规律.结果表明：不同N aC l处理对扁桃凝胶的硬度、粘附性、粘合性影响的相伴概率值P r都小于0.01,对脆性、咀嚼性影响的相伴概率值P r为0.029 7和0.019 5,处于0.01-0.05之间;对弹性、粘结性、回复性影响的相伴概率值P r为0.999、0.613 1和0.249 1,大于0.05,这说明不同N aC l处理对扁桃凝胶的硬度、粘附性、粘合性等特性的影响差异达到极显著水平,对扁桃凝胶的脆性和咀嚼性的影响差异达到一般显著水平;对扁桃凝胶的弹性、粘结性、回复性影响差异没有达到显著水平;不同C aC l2处理仅对扁桃凝胶的粘附性、粘合性、咀嚼性影响的相伴概率值P r处于0.01-0.05之间,分别为0.017 0、0.023 9、0.012 2,达到了一般显著水平,而对扁桃凝胶的硬度、脆性、弹性、粘结性和回复性影响差异均没有达到显著水平;不同盐分环境下扁桃凝胶的质构特性各参数的变化规律呈现多样性.
Changes of texture properties of almond（Prunus duclis） gels were studied under different salt conditions by using an TA-XT2i texture analyzer.After treatment with various concentrations of NaCl,the Pr of hardness,cohesiveness and adhesiveness was below 0.01,but that of brittleness and chewiness was respectively 0.029 7 and 0.019 5,which was between 0.01 and 0.05.And the Pr of elasticity,gumminess and resilience scored 0.999,0.613 1 and 0.249 1,respectively,which was above 0.05.These results suggest that after treatment with various concentrations of NaCl,there appear extremely significant differences in their hardness,cohesiveness and adhesiveness,and significant differences in brittleness and chewiness;that no significant differences are present in their elasticity,gumminess and resilience;and that after treatment with various concentrations of CaCl,only the Pr of hardness,cohesiveness and adhesiveness scores between 0.01 and 0.05,which is 0.017 0,0.023 9 and 0.012 2,respectively,leaving the Pr of other properties unchanged.This indicates that there are significant differences only in the three indexes and that various changes of texture properties of almond are shown under various salt conditions.