κ-卡拉胶与魔芋胶共混凝胶的质构特性研究  

Textural Properties of κ-Carrageenan-Konjac Gum Compound Gel

作　　者：魏玉[1] 王元兰[1] 胡云楚[1] 

机构地区：[1]中南林业科技大学理学院,湖南长沙410004

出　　处：《食品科学》2010年第5期96-100,共5页Food Science

基　　金：中南林业科技大学研究生创新基金项目(2007sx01);湖南省科技厅科研基金项目(2007FJ4156)

摘　　要：为明确κ-卡拉胶与魔芋胶共混凝胶的质构特性,探讨κ-卡拉胶与魔芋胶配比、共混胶质量浓度、pH值、离子强度、KCl和CaCl2对κ-卡拉胶与魔芋胶共混凝胶质构特性的影响。结果表明:κ-卡拉胶与魔芋胶通过分子间力产生交互作用,对共混凝胶性能(如硬度、弹性和黏聚性)等具有良好的协同增效性。形成共混凝胶较好的条件为:共混凝胶质量浓度为2.0g/100mL、pH3.0～6.0、离子强度0.3～0.4mol/L、KCl0.1～0.4g/100mL、CaCl20.1g/100mL。Konjac andκ-carrageenan were used to form a compound gel. The effects of konjac/κ-carrageenan ratio, compound gel concentration, pH Value, ionic strength, KCl and CaCl2 on textural properties of this compound gel were investigated. Results indicated that an excellent synergistic effect on hardness, elasticity and cohesiveness of compound gel was exhibited due to the molecular interaction betweenκ-carrageenan and konjac gum. An optimal gelation was achieved under the following conditions： compound gel concentration 2.0 g/100mL, pH 3.0-6.0, ionic strength 0.3-0.4 mol/L, 0.1-0.4 g/100mL KCl and 0.1 g/100mL CaCl2. These results can provide theoretical references for the application of this compound gel in food industry.

关 键 词：Κ-卡拉胶 魔芋胶 共混凝胶 质构特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]