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      propylene glycol alginate
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  propylene glycol alginate
Propylene glycol alginate forms strong, covalently bonded gel when mixed with certain proteins in alkaline conditions.
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Additionally, the propylene glycol alginate (PGA) vehicle and the 24% ethylenediaminetetra-acetate (EDTA) gel were tested.
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Egg albumen foams (8%) with and without added propylene glycol alginate or xanthan gum (both at 0.2% concentration on wet weight basis) formed after 1-5?min whipping were tested for their consistency using squeezing flow viscometry and stability.
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Propylene glycol alginate is regulated as a food additive in 21 CFR 172.858.
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         The viscosity properties of food thickening agent propylene glycol alginate (PGA) are studied. Experiment indicate: there is semi- logarithmic linear relation between the viscosity and concerntration of PGA (R 2=0.974 0); In range of pH 2~10, the viscosity of PGA almost is constant, when pH≥11, the viscosity of PGA reduces. There is good viscosity synergism between PGA and CMC, the synergism between PGA and sodium alginate is more complex.
            研究了食品增稠剂藻酸丙二醇酯(PGA)的粘度特性。实验表明:PGA的粘度与其浓度之间存在着半对数线性关系(R2=0.9740);在pH2~10范围内,PGA的粘度几乎无变化,但当pH≥11时,PGA的粘度下降;PGA与羧甲基纤维素(CMC)具有良好增粘效应,但与海藻酸钠之间的效应较复杂。
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         The antioxidative ability of brown algae polysaccharides to phosphatidylcholine (PC)in water was determined by testing the concentration of phosphatidylcholine hydroperoxide (PC-OOH).In the presence of free radical initiator AAPH,the antioxidations of alginate(ALG),sulfated alginate(SALG),propylene glycol alginate sodium sulfate(PSS)and propylene glycol mannurate sulfate(PGMS),50μmol/L repectively,are all better than that of 60μmol/L Vc,but poorer than that of 30μmo...
            褐藻多糖类化合物在乳化体系中对卵磷脂(PC)氧化具抑制作用,通过测定卵磷脂氢过氧化物(PC-OOH)含量,确定各化合物的抗氧化能力。结果表明:在自由基引发剂(AAPH)作用下,褐藻多糖类化合物(褐藻胶ALG、磺化褐藻胶SALG、甘糖酯PGMS、藻酸双酯钠PSS,50μmol/L)对PC氧化的抑制作用均比VC(60μmol/L)好,但不如VE(30μmol/L)的效果好;抑制顺序是:VE>SALG>PGMS>PSS>ALG>VC。
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