魔芋葡甘聚糖纯化优化及复水溶较稳定性研究  

Study of the Purification and Optimization of Amorphophallus konjac and the Water Soluble Stability

作　　者：吕影[1] 黄训端[1] 李俊[1] 孙小方[1] 闫永婷[1] 

机构地区：[1]安徽大学生命科学学院,合肥230039

出　　处：《中国林副特产》2008年第5期3-5,共3页Forest By-product and Speciality in China

摘　　要：从魔芋精粉的溶胀特性出发，研究了提取和纯化萄甘聚糖的方法，并且探讨了pH、蛋白质残留量以及溶胶浓度等因素与KGM复水溶解性质的关系。通过一系列单因子实验，发现了上述3种因素不仅可以改变KGM溶胶的理化性质，而且对溶胶稳定性亦有不同程度的影响。pH值在9．0～10．0范围内KGM溶胶最稳定，蛋白质残留量较低时对复水稳定性有促进作用．溶胶浓度在1；100～1：300范围内成膜性最好．The methods of extraction, separation and purification of Amorphophallus konjac by using swelling-dissolving property of konjac flour are studied in this article. On the other hand, some factors such as pH levels, protein remains and concentrations of KGM hydrosol are investigated in relation to stability of that. Through series of sin- gle-factor tests, it is remarkable that each factor mentioned above could not only alter physical and chemical property of KGM hydrosol, hut have influence on stability of that to different extent. When pH value ranges from 9.0 to 10.0, the stability of KGM hydrosol comes to maximum. Additionally, protein remains under low concentrations seems to promote re-dissolving property of KGM. Also, when the concentrations of the hydrosol between 1 ： 100 and 1 ： 300, the potential of forming film behaves best.

关 键 词：魔芋精粉 溶胀 葡甘聚糖 提纯 复水溶解性 

分 类 号：TS359[轻工技术与工程] O636.1[理学—高分子化学]