魔芋葡甘聚糖-羧甲基淀粉复配溶胶协效性研究  

Study on Konjac Glucomannan-carboxymethyl Starch Mixed Sol Synergy

作　　者：徐焱春[1] 丁保淼[1] 李顺[1] 徐振明 田志宏[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025 [2]湖北达雅化工技术发展有限公司,湖北荆州434000

出　　处：《长江大学学报（自科版）（中旬）》2013年第2期64-67,9-10,共4页Journal of Yangtze University(Nature Science Edition)

基　　金：长江大学-湖北达雅生物科技联合实验室项目

摘　　要：以魔芋精粉与羧甲基淀粉为基础原料进行复配研究,探讨了魔芋葡甘聚糖与羧甲基淀粉的复配比例、温度、搅拌时间和复配胶总浓度4种因素对魔芋葡甘聚糖-羧甲基淀粉复配溶胶粘度的影响,采用正交试验得出了复配溶胶最佳制备组合,即魔芋葡甘聚糖与羧甲基淀粉的质量比为8︰2(复配胶总浓度为10g/L)、温度60℃、搅拌时间75min,结果表明该复配体系具有协同增效作用。On the basis of the konjac purified powder and carboxymethyl starch raw materials for the distribution of research,the Konjac glucan-mannan and carboxymethyl starch distribution ratio(w/w),temperature,stirring time,composite sol concentration of four factors on the Konjac glucomannan-Carboxymethyl starch compound with sol viscosity influence were studied.The sol is obtained by orthogonal experiment.The best combination of preparation,the Konjac glucan-mannan and carboxymethyl starch distribution quality ratio is 8∶2(Composite sol total concentration of 10g/L),temperature 60℃,the stirring time is 75min.The result shows that the distribution of system have synergies effect.

关 键 词：魔芋葡甘聚糖 羧甲基淀粉 复配溶胶 粘度 协效性 

分 类 号：TS201.7[轻工技术与工程—食品科学]