魔芋葡甘聚糖与羧甲基淀粉复配凝胶稳定性研究  

Study on stability of gel which mixes konjac glucomannan with carboxymethyl starch

作　　者：徐焱春[1] 丁保淼[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：《食品工业科技》2013年第23期286-288,共3页Science and Technology of Food Industry

基　　金：长江大学-湖北达雅生物科技联合实验室项目(34110346);湖北省教育厅科学技术研究项目(Q20131204);湖北省高等学校青年教师深入企业行动项目(XD2012143)

摘　　要：以魔芋葡甘聚糖(KGM)与羧甲基淀粉(CMS)复配凝胶的强度为指标,探讨了复配胶总浓度、复配比例、煮胶温度、煮胶时间、存放时间和KCl盐离子浓度等因素对复配凝胶性质的影响。实验结果显示,形成良好复配凝胶所需最小总胶浓度为20g/L;形成复配凝胶的最优工艺条件为:复配比例8∶2(KGM∶CMS)、煮胶温度75℃、煮胶时间90min、存放时间24h。此外,研究发现KCl会降低复配凝胶稳定性。The mixed gels of konjac glucomannan and carboxymethyl starch（KGM-CMS）were prepared. The effects of the concentration of mixed gel, the mixed proportion, heat time, temperature, deposited time and the concentration of potassium chloride （KCl）on the mixed gel strength were investigated.The experimental results indicated that the minimum necessary concentration for getting good quality of compound gel was 20g/L.The optimal conditions were the mixed proportion 8：2 （KGM： CMS）, heat time 90min, temperature 75 ℃ and deposited time 24h,respectively.Moreover,it also revealed that KCI would decrease the stability of compound gel.

关 键 词：魔芋葡甘聚糖 羧甲基淀粉 凝胶强度 稳定性 

分 类 号：TS202[轻工技术与工程—食品科学]