魔芋胶的性质研究  

Properties of Konjac Gum

作　　者：李坚斌[1] 陈小云[1] 梁慧洋[1] 韦巧艳[1] 罗艳[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品科学》2009年第19期93-95,共3页Food Science

基　　金：国家自然科学基金项目(20864001);广西大学博士启动基金项目(x071134);广西大学科学基金资助项目(x071078)

摘　　要：魔芋精粉溶于水易形成亲水性的魔芋胶,以黏度为指标,考察外界因素对魔芋胶的影响。结果显示,魔芋胶的黏度随浓度的增大而升高,随温度的上升而降低,在pH<7.0时,魔芋胶的黏度比较稳定,0.4%浓度的魔芋胶具有一定的成膜性,可形成一层多糖膜。Konjac glucomannan is easy to form konjac gum when dissolved in water. The effects of external factors on viscosity of konjac gum were investigated. Results revealed that the viscosity of konjac gum increased as the increasing of KGM concentrations, but a decreased viscosity was observed at higher temperature. In addition, when pH is less than 7.0, the viscosity of konjac gum was stable. Moreover, the film-forming capability was also observed in 0.4% konjac glucomannan gum, which is a polysaccharide film.

关 键 词：魔芋精粉 魔芋胶 黏度 多糖膜 

分 类 号：TS201.23[轻工技术与工程—食品科学]