魔芋葡甘聚糖胶粒稳定性的构建  

Construction of Stability of Konjac Glucomannan Colloidal Particles

作　　者：陈涵[1] 谭小丹[1] 张甫生[2] 庞杰[1] 沈本澍 余培涛 唐秀清[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]西南大学食品科学学院,重庆400716

出　　处：《热带生物学报》2015年第4期460-466,共7页Journal of Tropical Biology

基　　金：国家自然科学基金项目(31271837;31471704);福建省高校产学研重大专项(2013N5003);福建省自然科学基金(2011J0101);福建省教育厅科技计划项目(JA13439;JA13440);福建省林业厅科技计划项目(20135)

摘　　要：采用单因素实验方法探讨KGM用量、PULL用量、溶胀温度及溶胀时间对魔芋葡甘聚糖胶粒稳定性的影响,并以影响较显著的条件为因素,共混溶胶液粘度为响应值进行3因素3水平响应面优化设计。结果表明:KGM含量、PULL含量、溶胀时间是混合溶胶液粘度的显著影响因子;两两交互作用对溶胶粘度影响显著,其数值分别为0.28%,0.55%和1.9 h时,模型预测最优粘度为19.237 1 Pa·s。Kongjac glucomannan （KGM） was blended with pullulan （PULL） by using a single factor experiment to determine the effect of KGM concentration, PULL concentration, swelling temperature and swelling time on the swelling properties of the KGM/PULL blend system, and a three factorial and three level response surface design was optimized by using the Box-Behnken design with the conditions determined of significant effect as the factors and the viscosity of the blend sol solution as the response value, and a mathematical model was estab- lished for statistical analysis by using the software Design-Expert V8.0.6 to fit the surface response values to the regression curve of variables. The KGM concentration, PULL concentration and swelling time were determined as most important factors affecting the viscosity of the blend sol solution; the interaction between the KGM concen- tration and the swelling time gave a significant impact on the viscosity of the blend sol solution; when the KGM concentration, PULL concentration and swelling time were set at 0.28%, 0.55% and 1.9 h, respectively, the model predicted the optimal viscosity of the blend sol solution be 19. 237 1Pa·s, which fell within 1% of the error in the experiment, indicating this result had a high level of fitness and confidence.

关 键 词：魔芋葡甘聚糖 普鲁兰多糖 溶胀特性 响应面设计 

分 类 号：TS202[轻工技术与工程—食品科学]