红外光对魔芋葡甘聚糖影响研究及优化  

Effect of Infrared Radiation on Rheological Properties of Konjac Glucomannan and Structural Characterization

作　　者：朱于鹏[1,2] 汪超[1,2] 龚元元[1] 王金华[1] 李冬生[1] 曹约泽 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]湖北省校企共建中心,湖北十堰442300

出　　处：《湖北工业大学学报》2012年第2期70-74,共5页Journal of Hubei University of Technology

基　　金：国家科技支撑计划(2012BAD27B00)

摘　　要：以纯化魔芋葡甘聚糖(KGM)为研究对象,探讨了红外光照射时间及温度与KGM粘度的相关性,经单因素和响应面试验研究表明,红外光对KGM的影响主要源于红外光产生的辐照热,与KGM含水量有一定关系,而与光的强弱没有明显相关性.响应面优化实验结果显示,在56.50℃红外光持续照射40.30h对KGM有很好的干燥效果,且不会破坏KGM分子结构.The research studied the purification of konjac glucomannan（KGM）,by exploring the correlation between the time and temperature strength of the infrared radiation and the viscosity of KGM.The single factor and response surface experiment shows that the impact of infrared radiation on KGM infrared lies in the radiation heat,and has a certain relationship with the water content and molecular weight of KGM.But it has nothing to do with the strength of light.Response surface optimization results indicate that infrared light irradiation has a good drying effect on KGM in the 56.5℃at 40.30h,and doesn＇t break the molecular structure of KGM.

关 键 词：魔芋葡甘聚糖 红外光 粘度 辐照热 响应面 

分 类 号：TS201.7[轻工技术与工程—食品科学]