陸、參考文獻
邱健人、魏琬櫻。1978。膠在食品工業上之應用(一)。食品工業10
(11): 36-42。
邱健人、魏琬櫻。1978。膠在食品工業上之應用(二)。食品工業10
(12): 37-42。
宋云平、宮衡、傅水林、云战友。2005。海藻糖對澱粉回生抑制作
用的研究。食品科學。中國。26(10): 94-98。
林素ㄧ、王西華、呂政義。1978。油對米澱粉老化之影響。食品科
學。5(1): 18-280。
吳鴻程、朱惠玲、林盈君、郭建民。1998。鹽、膠質種類和蔗糖對
κ-鹿角菜膠布丁機械性質的影響。嘉南學報。24: 12-19。
金安兒、劉家芳。1999。以反應曲面法探討影響curdlan凝膠抗凍性
之因子。農林學報。48(1): 45-59。
施明智。2003。食物學原理。p.54。藝軒圖書出版社，台北，台灣。
胡國華。2003。功能性食品膠。p.264-275, p.348。化學工業出版
社，北京，中國。
徐華強、黃登訓、顏德財。1970。蛋糕與西點。台灣區麵麥食品推廣
委員會。美國小麥協會印行。
翁玉娥、周照仁。1995。添加纖維素及洋菜對煉製品品質之影響。食
品科學22(5): 606-614。
翁玉娥、朱玉灼。1996。膳食纖維對冷凍魚漿耐凍性之影響。食品科
學23(2): 266-275。
陳明造。1999。素食食品-營養特性與加工。p.13-14。藝軒圖書出版
社，台北，台灣。
陳俊成。2003。三仙膠的製造、性質與應用。食品資訊。193: 51-55。
麥素英。2004。第二型糖尿病患者攝取高量膳食纖維對其血脂肪的影
響。臺北醫學大學保健營養學系碩士論文。
郭春芳。2004。多醣膠質於食品工業之應用。烘焙工業。117: 49-59。
莊志仁。2005。食用膠之技術與應用。p.17， p.230-232。華香園出
版社，台北，台灣。
張永兆、郭文怡、黃宏隆、謝玉坤、陳賢哲、徐華強。1990。鹼粽加
工及硼砂代用品之研究。中華穀類食品工業技術研究所研究報告
第十四輯。
黃伯超、潘文涵、李隆安、高美丁、曾明淑、李蘭、蕭信雲、洪永泰
。1998。國民營養健康狀況變遷調查報告。台灣民眾重要相關疾
病糖尿病之狀況。1993-1996年。
黃韋誠。2003。以反應曲面法探討鱈魚魚漿製品最適化之研究。國立
屏東科技大學食品科學系碩士論文。
彭翊瑋。2004。多醣類之混合膠與蛋白質之交互作用對膠體質感特性
的影響。國立台灣海洋大學食品科學系碩士論文。
溫昭凱。1999。影響蒟蒻膠體及卡德蘭膠低溫儲藏中離水率之因素與
改進方法。國立台灣海洋大學食品科學系碩士論文。
蔡震壽、大村浩久。1995。多醣類混合添加對分離大豆蛋白質乳化物
質感特性的影響。食品科學。22(5): 514-520。
蔡震壽、譚詠慧。1990。多醣類對分離大豆蛋白質乳化物的乳化特性
之影響。食品科學。17(2): 97-104。
劉登城、陳明造。1992。貢丸製造改進之研究VIII. 纖維素之添加對
豬肉貢丸品質之影響。中畜會誌。21(4): 403-409。
劉怡佐。2000。影響混合澱粉糊化行為之因素。中國文化大學生活應用科學研究所碩士論文。
劉少玲。2001。日本食物纖維素材的最新動態。食品開發。516: 30-
34。
戴瑞琴、陳仁威、賴玉琴、白雅瑜、陳炯堂。1997。米澱粉-月桂醇
複合物之熱性質及回凝動力學。食品科學。24(1): 32- 43。
謝明哲。1991。膳食纖維與保健。國民營養指導手冊(二)。p.41-
47。行政院衛生署，台北市。
謝吉彥。2005。不同添加物與低溫儲藏對卡德蘭膠製品之物性影響。
國立台灣海洋大學食品科學系碩士論文。
蕭鳳岐。1996。用熱凝多醣( curdlan )新食品型態的開發。食品市
場資訊。125(5): 36。
鐘心言。1997。以食用膠製造低脂貢丸之研究。國立台灣大學食品科技研究所碩士論文。
大倉裕二。1994。カ-ドランによる新しい食品型態の開發。食品開
發。29: 5-7。
中尾行宏、田口哲也、山口武信。1994。Preparations of
freezable processed tofu and freeze-dried tofu by using
curdlan. 日本食品工業學會誌。41: 141-147。
奈良潔。1991。カ-ドランの性質と食品への利用。食品工業。Jul.
30: 31-40。
原田篤也。1994。カ-ドラントサクミノグリカンの物語リ。New
Food Industry。36: 49-55。
船艦孝博、中尾行宏。1996。Effect of curdlan on the
rheological properties and gelling processes of meat
gels under a model system using minced pork. 日本食品科
學工學會誌。43: 21-28。
Bahnassey, Y. and Breene, WM. 1994. Rapid visco-analysis
(RVA) pasting profiles of wheat, corn, waxy corn,
tapioca and amaranth starches ( A. hypochondriacus and
A. cruentus ) in the presence of konjac flour, gellan,
guar, xanthan and locust bean gums. Starch/Starke 46
(4): 134-141.
Bernal, V. M., Smajda, C. H., Smith, J. L. and Stanley, D.
W. 1987. Inteactions in protein/polysaccharide/calcium
gel. J. Food Sci. 52: 12.
Burova, T. V., Grinbery, N. V., Grinbery, V. Y., Leontiev,
A. L. and Tolstoguzov, V. B. 1992. Effect of
polysaccharides upon the functional properties of 11S
globulin of broad beans. Carbohyd. Polym. 18: 101-108.
Chen, C. S., Hwang, D. C. and Jiang, S. T. 1989. Effect of
storage temperatues on the formation of disulfides and
denaturation of milkfish myosin ( Chanos chanes ). J.
Agric. Food Chem. 37(5): 1228-1232.
Dill, C. W., Brough, T., Ajgord, E. S., Gardner, F. A.,
Edwards, R. L. and Diehl, K. C. 1991. Rheological
properties of heat-induced gels from egg clbumen
subjected to freeze thaw. J. Food Sci. 30: 764-768.
Elsenhans, B., Suflke, U. and Blume, R. 1980. The influence
of caborhydrate gelling agents on rat intestinal
transport of monosaccharides and neutral amino acids
in vitro. Clin. Sci. 59: 373-380.
Eidam, D. and Kulicke, WM. 1995. Formation of maize starch
gels selectively regulated by the addition of
hydrocolloids. Starch/Starke. 47(10): 378-384.
Fernandes, P. B. 1995. Influence of galactomannan on the
structure and thermal behaviour of xanthan/
galactomannan mixtures. J. Food Eng. 24: 269-283.
Foegeding, E. A. and Ramsey, S. R. 1986. Effect of gums on
low-fat meat batters. J. Food Sci. 51(1): 33-36, 46.
Funami, T., Funami, M., Yada, H. and Nakao, Y. 1999.
Rheological and thermal studies on gelling
characteristics of curdlan. Food Hydro. 13: 317-324.
Funami, T. and Nishinari, K. 2006. Gelling characteristics
of curdlan aqueous dispersions in the presence of
salts. Food Hydro. In Press.
Glicksman, M. 1979. Gelling Hydrocolloids in food product
applications. In“Polysaccarides in Food”Blanshard,
J. M. V. and Mitchell, J. R. (Eds.). Butterworth,
London. p. 12.
Glicksman, M. 1982. Curdlan. In “Food Hydrocolloids, Vol.
I”, pp. 151-156. M. Glicksman (Ed.), CRC Press, Inc.,
Boca Raton, Florida, USA.
Glicksman, M. 1982. Background and classification. In
“FoodHydrocolloids, Vol. I”, pp. 3-18. M. Glicksman
(Ed.), CRC Press,Inc., Florida.
Harada, T., Masada, M., Fugimori, K. and Maeda, I. 1966.
Production of a firm, resilient gel-forming
polysaccharide by a mutant of Alcaligenes faecalis
var. myxogenes 10C3. J. Agric. Biol. Chem. 30: 196-201.
Harada, T., Misaki, A. and Saito, H. 1968. Curdlan: a
bacterial gel-forming β-1,3-glucan. Archives of
biochemistry and biophysics. 124: 292-298.
Holt, D. L., Watson, M. A. Dill, C. W., Alford, E. S.,
Edwards, E. S., Edwards, R. L., Diehl, K. C. and
Ceardner, F. A. 1984. Correlation of the rheological
behavior of egg albumen to temperature, pH and NaCl
concentration. J. Food Sci. 49: 137-141.
Hsu, S. Y. and Chung, H. Y. 1999. Comparisons of 13 edible
gum-hydratefat substitute for low-fat Kung-wan ( an
emulsified meatball ). J.Food Eng. 40(4): 279-285.
Hui, P. A. and Neukom, H. 1964. Some properties of
galactomannans. TAPPI 47: 39-42.
Jansson, P. E., Kenne, L. and Lindberg, B. 1975. Structure
of the extracellular polysaccharide form Xanthomonas
campestris. Carbohydr. Res. 45: 275-282.
Jenkins, D. J., Wolever, T. M., Nineham, R. 1979. Dietary
fiber and diabetic therapy: A progressive effect with
time. Adv. Exp. Med. Biol. 119: 275-279.
Jezequel, V. 1998. Curdlan: a new functional β-glucan.
Cereal foods world. 43(5): 361-364.
Jiang, S. T., San, P. C. and Japit, L. S. 1989. Effect of
storage temperatures on the formation of disulfides
and denaturation of tilapia hybrid actomyosin. J.
Agric. Food Chem. 37(5): 1228-1231.
Kay, R. M. 1982. Dietary fiber. J. lipid Res. 23: 221.
Kanzawa, Y. T., Harada, A. Koreeda, and A. Harada. 1987.
Curdlan gel formed by neutralizing its alkaline
solution. Agric. Biol. Chem. 51(7): 1839-1843.
Kasapis, S., Norton, I. T., Morris, E. R. and Clark, H.
1993. Phase equilibria and gelation in
gelatin/Maltodextrin system/part IV: 21(4): 269-276.
Kinsella, J. E. 1976. Functional properties of proteins of
food. CRC Rew. In Food Sci. and Nutri. 7: 219-225.
Kinsella, J. E. 1976. Functional properties of proteins in
foods-a survey. Crit. Rev. In Food Sci. and Nutri. 8:
219.
Konno, A., Kimura, H., Nakagawa, T. and Harada, T. 1978.
Gel formation of curdle. Nippon Nogei Kagaku, Kaishi,
( in Japanese ). 52: 247-250.
Konno, A. and Harada, T. 1991. Thermal properties of
curdlan in aqueous suspension and curdlan gel. Food
Hydro. 5: 427-434.
Konna, A., Okuyama, K., Koreeda, A., Harada, A., Kanazawa,
Y. And Harada, T. 1994. Molecular association and
dissociation in formation of curdlan gels. In “Food
Hydrocolloids, Structure, Properties, and Functions”,
pp.113-118. K. Nishinari and E. Doi (Eds.), Plenum
Press, New York.
Ko, Y. T. and Lin, Y. L. 2004. 1,3-β-Glucan Quantification
by a Fluorescence Microassay and Analysis of Its
Distribution in Foods. J. Agric. Food Chem. 52: 3313-
3318.
Lee, C. M. 1984. Surimi process technology. Food Tech. 38:
69-77.
Lee, I. Y., Seo, W., Kim, M. K., Park, C. and Park, Y. H.
1997. Production of curdlan using sucrose or sugar one
molasses by two-stepfed-batch cultivation of
agrobateriun species, Worls J. Micro. Bio. Bio. (4).
180(4): 255-322.
Lee, M. H., Baek, M. H., Cha, D. S., Park, H. J., Lim, S.
T. 2002. Freeze-thaw stabilization of sweet potato
starch gel by polysaccharide gums. Food Hydro. 16: 345
-352.
Maeda, M., Saito, I., Masada, H., Misaki, M. and Harada, T.
1967. Properties of gels formed by heat treatment of
curdlan, a bacterial β-1, 3 glucan. Agric. Bio. Chem.
31: 1184-1188.
Matsuhashi, T. 1990. Agar. In “Food Gels”, pp.1-52. P.
Harris (Ed.), Elsevier Applied Science, New York.
Mittal, G. S. and Barbut, S. 1994. Effects of carrageenans
and xanthan gum on the texture and acceptability of
low fat frankfurters. J. Food Proc. Pre. 18(3): 201-
216.
Morris, E. R., Rees, D. A., Young, G., Walkinshaw, M. D.
and Darker, A. 1984. Order-disorder transition for a
bacterial polysaccharide in solution. A role for
polysaccharide conformation between Xanthomonas
pathogen and its plant host. J. Mol. Biol. 110: 1-16.
Nakao, Y., Taguchi, T., Konno, A., Tawada, T., Kasai, H.,
Toda, J. and Terasaki, M. 1991. Curdlan: Properties
and application to foods. J. Food Sci. 56: 769-776.
Nishinari, K. 2000b. Macromol. Symp. 159: 205-214.
Okiyama, A., Motoki, M., Yamanaka, S. 1993a. Bacterial
cellulose III. Development of a new form of cellulose
for food materials. Food Hydro. 6(6): 493-501.
Pszczola, D. E. 1997. Curdlan differs from other gelling
agents. Food Tech. 51: 30.
Rizzotti, R., Tilly, G. and Patterson, R. A. 1983. The use
of hydrocolloids in the dairy industry. In “Gums and
Stabilizers for the Food Industry”, pp.285-293. G.
O. Phillips, D. J. Wedlock and P. A. Williams (Eds.),
Pergamon Press, New York.
Rochas, C., M. Rinaudo and S. Landry. 1989. Relation
between the molecular structure and mechanical
properties of carrageenan gels. Carbohydr. Polym. 10:
115-127.
Saito, H. 1981. Conformation, dynamics, and gelation
mechanism of gel-state ( 1→3 )-β-D-glucans revealed
by C-13 NMR. In “Solution Properties of
Polysaccharides”, pp.125-147. Brant, D. A. (Ed.),
USA.
Samant, S. K., Singhal, R. S., Kulkarni, P. R. and Rege, D.
V. 1993. Protein-polysaccharide interactions: a new
approach in food formulations. Inter. J. Food Sci.
Tech. 28: 547-562.
SAS. 1998. The GLM procedure. In: SAS/STATTM User’s Guide,
Release 6.03 Edition. Cary, Nc: SAS Institute Inc. p.
549-640.
Sánchez-Alonso, I., Haji-Maleki, R. and Borderias, A. J.
2006. Wheat fiber as a functional ingredient in
restructured fish products. Food Chem. In press.
Schneeman, BO. 1986. Dietary fiber: physical and chemical
properties, methods of analysis, and physiological
effects. Food Tech. 40(2): 104-110.
Shand, P. J. A. 1992. Functional and thermal properties of
polysaccharide gums in structured beef. Dissertation
Abstracts International. 52(9): 4538.
Singh, K. J. and Roos, Y. H. 2006. State transitions and
freeze concentration in trehalose-protein-cornstarch
mixtures. LWT. 39: 930-938.
Slavin, J. L. 2005. Dietary fiber and body weight.
Nutrition. 21: 411-418.
Snoeren, Th. H. M. 1976. κ-carrageenan. A study on its
physicochemical properties, sol-gel transition and
interaction with milk proteins. Thesis, Nederlands
Instituut voor Zuivelonderzoek, Ede, The Netherlands.
Solheim, R. and Ellekjaer, M. R. 1993. Sensory quality of
low-fat sausages affected by fat substitutes. Food
Qual. Prefer. 4(3): 127-131.
Stipanovic, A. J., Giammatto, P. J. and Vasconcellos, S. R.
1987. Characterization and applications of
viscoelastic solutions and water-soluble microbical
polysaccharides. Poly. Mat. Sci. Eng. 57: 260-264.
Stipanovic, A. J. and Giammatteo, P. J. 1989. Curdlan and
scleroglucan: NMR. Characterization of solution and
gel properties. In “Polymers in Aqueous Media”,
pp.73-87. Edward, G. J. (Ed.).
Tako, M. and Hanashiro, I. 1997. Evidence for a
conformational transition in curdlan. Pol. Gels and
Networks. 5: 241-250.
Takashiro, F., Hideo, Y. and Yukihiro, N. 1998. Curdlan
Properties for application in fat mimetics for meat
products. J. Food Sci. 63: 283-287.
Tada, T., Matsumoto, T. and Masuda, T. 1999. Dynamic
viscoelasticity and small-angle X-ray scattering
studies on the gelation mechanism and network
structure of curdlan gels, Carbohy. Polym. 39: 53-59.
Tolstoguezov, V. B. 1991. Functional properties of food
proteins and role of protein-polysaccharide
interaction. Food Hydro. 4(6): 429.
Usov, A. I. 1992. Sulfated polysaccharides of the red
seaweeds. Food Hydro. 6: 9.
Yamazawa, M. 1990. Effect of heating temperature on the
structure and gel-reinforcing ability of starch
granules in kamaboko-gel. Nippon Suisan Gakkaishi. 56:
505.
Zhang, H., Nishinari, K. and Ikeda, S. 2000. Hydrocolloid
gels of polysaccharides and proteins, Current opinion
in Colloid and Interface Sci. 5: 195-200.