郑雪梅,乞锋辉,靳晓伟,刘学珍,孙哲浩,李巧玲

• 1:河北科技大学食品与生物学院
• 2:河北沣川生物科技有限公司

摘要(Abstract)：

文章探究了三赞胶的基本结构与性质，红外光谱和流变性质分析结果表明，三赞胶分子结构中含有大量的缔合羟基，并且具有α-和β-两种构型的糖苷键连接的以吡喃糖环为骨架的结构，符合多糖的结构特征，当三赞胶的浓度高于0.3%时表现出弱凝胶结构。通过对不同浓度的三赞胶对低脂沙拉酱的流变性质、质构特性、粒径分布、感官评价和微观结构的影响进行研究，结果表明，三赞胶由于其增稠性、乳化性及一定的弱凝胶性能可以保持低脂沙拉酱乳状液的稳定性，同时也能保持与高脂肪产品具有相似的口感，是良好的脂肪替代物。

关键词(KeyWords)： 三赞胶;沙拉酱;乳状液;稳定性

Abstract:

Keywords:

基金项目(Foundation): 中央引导地方科技发展资金项目(246Z7102G)

作者(Author): 郑雪梅,乞锋辉,靳晓伟,刘学珍,孙哲浩,李巧玲

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