魔芋精粉与黄原胶协同相互作用及其凝胶化的研究  

STUDY ON SYNERGISTIC INTERACTION AND GELATION OF\=REFINED KONJAC FLOUR AND XANTHAN

作　　者：何东保[1] 詹东风[1] 张文举 

机构地区：[1]武汉大学化学与环境科学学院

出　　处：《高分子学报》1999年第4期460-464,共5页Acta Polymerica Sinica

基　　金：国家自然科学基金

摘　　要：魔芋精粉与黄原胶均为非凝胶多糖，但二者共混可以得到凝胶．当魔芋精粉与黄原胶的共混比例为３０／７０、多糖总浓度为１％，可达到协同相互作用的最大值．同时也讨论了制备温度（Ｔｐ）和体系盐离子浓度对凝胶化的影响，并从其ＦＴＩＲ谱图上分析了这两种多糖分子间相互作用的机理．Refined konjac flour and Xanthan were not gelation polysaccharides.They can get geled when mixed.There was a synergistic interaction maximun when the mixed ratio of refined konjac flour and xanthan was 30/70,the total polysaccharide concentration was 1%.Studies have been made on the gelation effect of the preparation temperature (T\-p) and bulk salt ionic concentration.It has been observed that, there was a jelly\|glue strength maximum when Tp was 80 and salt ionic concentration was 0.2molL-1. The melting temperature of the gels (Tp) and the viscosity of melting gels will increase with increasing the salt concentration.Interaction between molecules of two polysaccharides was investigated by FTIR spectrometry.\=

关 键 词：魔芋精粉 黄原胶 相互作用 凝胶化 多糖 

分 类 号：Q539.02[生物学—生物化学] TS202[轻工技术与工程—食品科学]