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What is the role and efficacy of agar?

2018/11/16 09:35
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Agar should not be mixed with acidic foods, which will affect its effect. The agar is insoluble in the sugar solution, and the su..
Agar, frozen powder, commonly known as foreign flour or Chinese cabbage. It is made from seaweed's stone cauliflower and jiangxi. It is a colorless, solid shape without a fixed shape and is soluble in hot water. It can be used as a medium for cold food and bacteria.
        Agar (Agar), also known as agar, commonly known as agar, frozen powder or jelly, is a hydrophilic colloid extracted from the red seaweed. According to the Pharmacopoeia of the People's Republic of China, agar "is a lyophilized and dehydrated mucilage from the genus Gelidi-umamamiiLantx or several other red algae plants"; according to the definition of the United States Pharmacopoeia, agar is a certain species from the Rhodophyceae class. Hydrocolloid extracted by seaweed; chemically, agar is a kind of high molecular polysaccharide with galactose as the main component.
        Agar is a natural product of complex polysaccharides. White to light brown. Odorless and tasteless. Slightly shiny, light and crunchy. It swells in cold water but does not dissolve. Add a hundred times of water to boil it into a mucus, and cool to a translucent gel.
        Agar has good gelation and gel stability and is widely used in many fields such as food, medicine, daily chemical, and bioengineering. In foods, as a gelling agent, stabilizer, thickener, dispersing suspending agent, it plays a role in increasing the viscosity of food, imparting a sticky and elastic taste to the food, thereby improving the quality of the food and improving the grade of the food. .
        In the pharmaceutical industry, agar is often used as a bacterial culture medium.
        The chemical structure of the lipid is relatively complicated, and it is generally considered to be a chain-type molecular neutral sugar composed of agaroose as a skeleton. The agarose is a chain-molecular neutrality in which 1,3-linked β-D-galactopyranoside is repeatedly linked to 1,4-linked 3,6-endoether-α-L-galactopyranoside. sugar. It also contains small amounts of L-galactose, 6-methyl-D-galactose and D-xylose, and sulfate, pyruvic acid and glucuronic acid.
        In the 1970s, scientists conducted detailed research on agar and basically clarified its chemical composition and structure. Agar is a long-chain polysaccharide composed of derivatives of galactose and galactose. Agar is mainly composed of agarose and agarose. Agarose, a gelling agent, is a component that forms a gel, while agarose gel is a non-gel fraction and is part of the commercial agar extraction process that is intended to be removed. The more agarose contained in the agar, the higher the gel strength of the agar and the higher its application value.
        Agar is a polysaccharide extracted from red algae plants such as broccoli and jiangxi, and its main component is polygalactose sulfate. The finished products are strips and some are powdery. The most useful property of agar is that the temperature between its freezing point and melting point varies greatly. It starts to melt when it needs to be heated to 95 ° C in water, and the temperature of the molten solution begins to solidify when it is lowered to 40 ° C, so it is the best coagulant for solid medium preparation. A solid medium prepared in agar can be used for high temperature culture without melting, and the culture is not burned when inoculated before coagulation. Therefore, agar is the most widely used coagulant in the preparation of various biological media. The concentration of agar is usually from 1 to 1.5% of the liquid medium.
        It is contained in the red algae of the close relatives, including the broccoli and the large cauliflower of the genus Cauliflower. The commercially available agar is obtained by leaching from the dried matter of these seaweeds by hot water, cooling and solidifying, freezing it, flowing out through warm water, and finally drying. A white, gelatin-like, odorless, odorless piece or powder that is insoluble in cold water and soluble in hot water to form a viscous liquid. After the 1% solution was cooled, a gel was formed, and a sol was formed at 80 to 100 °C. It can also be obtained from Gracilariaceae and Ceramiaceae. In addition to food and industrial use, it is often used as a medium for bacteria.
        Agar can absorb water in the intestines, expand the contents of the intestines, increase the amount of stool, stimulate the intestinal wall, and cause constipation. Therefore, people who are often constipated can eat some stone cauliflower properly. Agar is rich in minerals and multivitamins. Among them, alginate has antihypertensive effect, and starch sulfate has lipid-lowering function, which has certain preventive effects on hypertension and hyperlipidemia. It can clear the lungs and remove phlegm, clear away heat and dampness, nourish yin and reduce fire, and cool blood to stop bleeding.
        Agar should not be mixed with acidic foods, which will affect its effect. The agar is insoluble in the sugar solution, and the sugar should be added to the hot agar solution when the food formula contains agar. Generally, the hot agar solution is cooled to below 40 ° C to form a gel, which does not dissolve below 85 ° C.
Agar structure
        The structure of agar is that the β-D-galactose forms a chain with a 1,3-glycosidic bond. At the end of the chain is a 1,4-glycosidic linkage to the a-D-glucose sulfate. Agar is colorless, odorless, swellable, soluble in hot water, and turns into a gel after cooling. Because of its strong binding to water, it forms a gel at low concentrations. Therefore, in the food industry, it is a gelling agent for jelly products, which is used as a soft candy base in candy making and as a turbidity stabilizer in fruit juice drinks [2].
The role of agar
        Agar has long been widely used in the food industry due to its unique gelation and stability. In Asian countries such as China and Japan, agar has been a food for a long time and is still popular. Agar has long been listed as a recognized safety product by the US Food and Drug Administration Regulations and is approved for use as a food additive in the Food Chemical Pharmacopoeia. Agar can be used as a thickener, coagulant, suspending agent, emulsifier, stabilizer and preservative for the manufacture of various beverages, jellies, fruit cakes, ice cream, pastries, soft candies, canned foods and meat products, and added to Used in dairy and fermented products to improve mouthfeel. The amount of agar in the food industry is generally 0.3 to 1.5% [3].
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