Thermal stability: The gel of curdlan gum has strong stability for heat.
热稳定性：可得然胶的胶体对热具有很强的稳定性能。
The gel strength of curdlan gum increases with heating temperature increasing.
可得然胶的胶体强度随着加热温度的上升而提高。
The low-molecular-weight curdlan exhibit unique biological and pharmacological activities.
低分子量的凝胶多糖具有独特的、优越的生物活性及药理活性。
The gel strength of low gel is weaker than the high one with the same concentration of curdlan gum.
同样可得然胶浓度的低位凝胶比高位凝胶的胶体强度弱。
In general conditions, curdlan gum is used in the form of high gel in the food processing industry.
一般情况下，在食品加工行业，可得然胶以高位凝胶的形式被利用。
In this paper, the research progress of acid hydrolysis, enzymatic hydrolysis, ultrasonic degradation and GPC fractionation of curdlan are reviewed.
对凝胶多糖的酸降解法、酶水解法、超声波降解法及凝胶渗透色谱(GPC)分级法制备低分子量凝胶多糖的研究进展进行综述。
The preparation of curdlan and soy protein isolate(SPI) edible composite films had been studied, and glycerol was added as plasticizer. Besides, the film-forming mechanism was investigated by FT-IR.
以凝胶多糖和大豆分离蛋白作为成膜基材，添加甘油作为增塑剂，研制了一种可食性复合膜，并通过红外光谱谱图初步探讨了复合膜的成膜机理。
The preparation of curdlan and soy protein isolate(SPI) edible composite films had been studied, and glycerol was added as plasticizer. Besides, the film-forming mechanism was investigated by FT-IR.
以凝胶多糖和大豆分离蛋白作为成膜基材，添加甘油作为增塑剂，研制了一种可食性复合膜，并通过红外光谱谱图初步探讨了复合膜的成膜机理。
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