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

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。

Abstract: 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 KCl would decrease the stability of compound gel.