Position: Home > Articles > Study on Physical and Chemical Properties of Ultrafine Kelp Powder
FOOD SCIENCE
2008,29
(8)
43-45
海带超细粉理化特性的研究
作 者：
张炳文;郝征红;李允祥;岳凤丽
单 位：
山东省农业管理干部学院;济南大学食品科学与营养系
关键词：
超细海带粉;粒径分布;吸水系数粗多糖
摘 要：
为拓展海带超细粉在功能食品研发中的应用,本实验对海带超细粉的粒径分布、比表面积、粗多糖的溶出速度以及吸水率等理化特性进行研究。结果发现,300目海带超细粉的颗粒大小均匀,粒径集中在7～25μm,经超细粉碎的海带粉与普通粉碎的海带粉相比,其比表面积、吸水系数大大增加,粗多糖的浸出速度大大提高。
译 名：
Study on Physical and Chemical Properties of Ultrafine Kelp Powder
作 者：
ZHANG Bing-wen1,HAO Zheng-hong2,LI Yun-xiang2,YUE Feng-li2(1.Department of Food Science and Nutrition,Jinan University,Jinan 250002,China;2. Shandong Academy of Administer of Agriculture,Jinan 250100,China)
关键词：
ultrafine klep powder;distribution of granule diameter;water absorbing coefficient;polysaccharide
摘 要：
To extend application of ultrafine klep powder,its physical and chemical properties were studied. The results showed that the 300-mesh ultrafine klep powder is uniform in size,which distributes from 7μm to 25μm mainly. Compared with common kelp powder,its specific area and water absorbing coefficient are enhanced,and dissolution rate of polysaccharides is greatly increased.
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