珠芽魔芋精粉的理化性质  

Physico-chemical Properties of Konjac Fine Flour from Amorphophallus bulbifer

作　　者：邓利玲[1] 徐小青[1] 杨延迅[1] 王俏[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆高校魔芋资源利用工程研究中心,重庆400715

出　　处：《食品科学》2013年第17期120-125,共6页Food Science

摘　　要：以珠芽魔芋精粉为原料,研究魔芋葡甘聚糖(KGM)含量、表观黏度、色度和白度、水溶性能、凝胶性能,运用紫外光谱、红外光谱、核磁共振研究其官能团,并与白魔芋和花魔芋作比较。结果表明:珠芽魔芋精粉的理化性质与花魔芋、白魔芋精粉相比相当,并在KGM含量、黏度、溶液稳定性、及与卡拉胶复配的热可逆凝胶中表现出一定的优势。Konjac fine flours from Amorphophallus bulbifer, Amorphophallu rivieri and Amorphophallu albus were comparatively investigated for konjac glucomannan （KGM） content, apparent viscosity, color parameters, whiteness, solubility and gelation properties. Meanwhile, a comparative analysis of functional groups in their structures was also carried out by UV spectroscopy, infrared spectroscopy and nuclear magnetic resonance. Konjac fine flour from Amorphophallus bulbifer had similar physico-chemical properties to those from Amorphophallu rivieri and Amorphophallu albus, but was superior in terms of KGM content, viscosity, stability in solution and thermo-reversible gel blended with carrageenan.

关 键 词：珠芽魔芋精粉 理化性质 比较 

分 类 号：S567.239[农业科学—中草药栽培]