魔芋膠的理化性1

1、魔芋膠的理化性、功能性、流變性及其在食品中的應(yīng)用 HYPERLINK javascript:void(0); HYPERLINK javascript:void(0);冷飲與速凍食品工業(yè) , HYPERLINK javascript:void(0);Beverage & Fast Frozen Food Industry, HYPERLINK mailto:LYSD 編輯部郵箱 HYPERLINK mailto:LYSD 2023年04期 HYPERLINK http:/LYSD. 給本刊投稿 【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbco

2、de=CJFD&sfield=au&skey=鏉箻搴?code=08916386;10006107;楊湘慶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=娌堟?zhèn)︾?code=08916386;10006107;沈悅玉； 【Author】 YANG Xiang-qing, SHEN Yue-yu (Department of Food Science and Technology,Tianjin University of Commerce,Tianjin 300122,China)【機(jī)構(gòu)】 HYPERL

3、INK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶觸鍟嗗闄鍝佺郴&code=0059466;0059466;天津商學(xué)院食品系； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶觸鍟嗗闄鍝佺郴+澶觸300122&code=0059466;0059466;天津商學(xué)院食品系 天津300122； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&ske

4、y=澶觸300122&code=0059466;0059466;天津300122； 【摘要】 簡(jiǎn)要介紹了魔芋、魔芋精粉、魔芋膠的理化性、功能性、流變性及其在食品工業(yè)中的應(yīng)用 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶觸300122&code=0059466;0059466;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶觸300122&code=0059466;0059466;復(fù)原【Abstrac

5、t】 The paper introduces Amorphophallus konjac,Konjac powder,Glucomannan as well as the physicochemical properties,special functions,rheological properties of Glucomannan and their application in different food industries. HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶觸300122

6、&code=0059466;0059466;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶觸300122&code=0059466;0059466;復(fù)原 【關(guān)鍵詞】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=欖旇妺綺劇矇魔芋精粉； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=欖旇妺鑳?魔芋膠； HYPERLIN

7、K http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=嫻佸彉鎬?流變性； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鍗忓悓澧炵鐜拌薄協(xié)同增稠現(xiàn)象； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鐢熺墿紕?生物堿； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=

8、緙仛鍙嶅簲縮聚反響； 【Key words】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=Konjac+powdeKonjac powde； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=GlucomannanGlucomannan； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=rheologic+propertiesrhe

9、ologic properties； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=synergismsynergism； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=akaloidakaloid； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=condensed+polymerizationcondensed polymer

10、ization； 魔芋膠的特征和魔芋凝膠食品 HYPERLINK javascript:void(0);食品科學(xué) , HYPERLINK javascript:void(0);FOOD SCIENCE, HYPERLINK mailto:SPKX 編輯部郵箱 HYPERLINK mailto:SPKX 1995年06期 HYPERLINK http:/SPKX. 給本刊投稿 【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=娌堟?zhèn)︾?code=10006107;沈悅玉； HYPERLINK http

11、:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鏉箻搴?code=10006107;楊湘慶； 【機(jī)構(gòu)】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶觸鍟嗗闄鍝佸伐紼嬬郴&code=0059466;天津商學(xué)院食品工程系； 【摘要】 綜述魔芋膠的理化性質(zhì)，提出新的結(jié)構(gòu)，深入探討魔芋凝膠形成的最正確溫度、最適合的膨化成熟時(shí)間和應(yīng)用。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfi

12、eld=inst&skey=澶觸鍟嗗闄鍝佸伐紼嬬郴&code=0059466;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶觸鍟嗗闄鍝佸伐紼嬬郴&code=0059466;復(fù)原【關(guān)鍵詞】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=欖旇妺鑳?魔芋膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=欖旇妺鍑濊兌魔芋凝

13、膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鑳跺嚌娓害膠凝溫度； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鑳跺嚌膠凝； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鑳跺嚌鍓?膠凝劑； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&sk

14、ey=嫻佸彉鎬?流變性； -卡拉膠的凝膠化作用及其與魔芋膠協(xié)同作用特性研究 Study on the Gel Properties of -Carrageenan and Synergistic Effect of -Carrageenan and Konjac Gum【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=au&skey=欖忕帀&code=21625784;魏玉； 【導(dǎo)師】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=au&sk

15、ey=鐜嬪厓鍏?code=王元蘭； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=au&skey=鏉庢按鑺?code=李水芳； 【作者根本信息】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=au&skey=鏉庢按鑺?code=中南林業(yè)科技大學(xué)， 應(yīng)用化學(xué)， 2023， 碩士【摘要】 -卡拉膠是從紅藻中提取的一種凝膠多糖,具有優(yōu)良的凝膠特性和流變特性,但是-卡拉膠單獨(dú)形成的凝膠不僅脆度大、彈性小,且析水現(xiàn)象嚴(yán)重。魔芋膠具有優(yōu)良的黏度和分散性,與-卡

16、拉膠混合后能形成脆度小、彈性大的凝膠,以改善-卡拉膠存在的凝膠問題,這是多糖分子之間相互作用的結(jié)果。-卡拉膠與魔芋膠復(fù)配后形成性質(zhì)優(yōu)良的凝膠,對(duì)食品的質(zhì)構(gòu)和流變性質(zhì)等都有舉足輕重的作用,在食品工業(yè)中具有重要的應(yīng)用價(jià)值。本文選取凝膠性能較好的-卡拉膠和魔芋膠進(jìn)行復(fù)配,對(duì)-卡拉膠和復(fù)配膠的凝膠性質(zhì)、流變學(xué)性質(zhì)及復(fù)配膠的質(zhì)構(gòu)及結(jié)構(gòu)進(jìn)行了系統(tǒng)的研究,以探討-卡拉膠與魔芋膠之間的交互作用。實(shí)驗(yàn)結(jié)果如下：(1)-卡拉膠凝膠特性研究。文中對(duì)在不同實(shí)驗(yàn)條件的-卡拉膠的凝膠性能進(jìn)行研究,結(jié)果說明：-卡拉膠溶液黏度及凝膠強(qiáng)度均隨濃度增加呈線性增大,濃度為1.0g/100mL-卡拉膠在70水浴中加熱30 min,取

17、出室溫放置6h形成的凝膠強(qiáng)度最大；適當(dāng)?shù)膬?chǔ)藏溫度(-5-0)可提高-卡拉膠的存放時(shí)間,但長(zhǎng)期低溫儲(chǔ)藏會(huì)對(duì)膠體的結(jié)構(gòu)和形態(tài)產(chǎn)生較大的影響；隨著KC1、CaC12、NaCl濃度的增加K-卡拉膠的凝膠強(qiáng)度先增加. HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=au&skey=鏉庢按鑺?code=更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=au&skey=鏉庢按鑺?code=復(fù)原【Abstract】 K-Carrageenan is a polys

18、accharide gel which is extracted from red algae with excellent gel characteristics and rheological properties. But its performance show brittleness, small elasticity, easy water separating and other issues. Konjac gum (KGM) has excellent viscosity and dispersion. The mixture of konjac gum and K-carr

19、ageenan can improve the existence issues of K-carrageenan gel which maintains small brittleness, high elasticity, benefiting from the interaction between the polysaccharide mol. HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=au&skey=鏉庢按鑺?code=更多 HYPERLINK http:/KCMS/detail/ search.aspx?

20、dbcode=CMFD&sfield=au&skey=鏉庢按鑺?code=復(fù)原 【關(guān)鍵詞】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=魏-鍗媺鑳?-卡拉膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=欖旇妺鑳?魔芋膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=鍑濊兌鐗規(guī)?凝膠特性； HYPERLINK http:/

21、KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=嫻佸彉瀛壒鎬?流變學(xué)特性； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=鍗忓悓浣滅敤協(xié)同作用； -卡拉膠與魔芋膠復(fù)配膠體系的流變特性 Rheological Properties of -Carrageenan-Konjac Gum Mixed Gel and Their Influence Factors【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?db

22、code=CJFD&sfield=au&skey=鐜嬪厓鍏?code=00109185;21625784;王元蘭； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=欖忕帀&code=00109185;21625784;魏玉； 【Author】 WANG Yuan-lan,WEI Yu(College of Science,Central South University of Forestry and Technology,Changsha 410004,China)【機(jī)構(gòu)】 HYPERLINK http:

23、/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟縐戞妧澶鐞嗗闄?code=0129784;中南林業(yè)科技大學(xué)理學(xué)院； 【摘要】 研究-卡拉膠與魔芋膠(質(zhì)量比為5.5:4.5)復(fù)配膠的流變特性,考察溫度、電解質(zhì)等對(duì)復(fù)配膠流變特性的影響。結(jié)果說明:30時(shí)復(fù)配膠的儲(chǔ)能模量G高于-卡拉膠和魔芋膠單體膠的儲(chǔ)能模量G,其損耗模量G低于-卡拉膠的損耗模量G,復(fù)配膠的凝膠性質(zhì)更加明顯。隨著溫度的升高,復(fù)配膠體系的G始終大于G,具有典型黏彈性流體的特性。參加0.1g/100mL KCl和CaCl2均能使復(fù)配膠體系的G下降,使復(fù)配膠溶膠轉(zhuǎn)化溫度

24、提高,但KCl的影響更明顯。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟縐戞妧澶鐞嗗闄?code=0129784;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟縐戞妧澶鐞嗗闄?code=0129784;復(fù)原【Abstract】 In this study,rheological properties of -carrageenan gum,konjac gum and their

25、 mixed gel(5.5:4.5,m/m) in aqueous solution all at a concentration of 1 g/100mL were measured and compared.This was followed by an investigation to explore effects of temperature and electrolytes on rheological properties of these three solutions.Results indicated that the storage modulus(G) of the

26、compound gel was obviously higher than that of -carrageenan gum and konjac gum;while,the loss modulus(G) was lower than. HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟縐戞妧澶鐞嗗闄?code=0129784;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟縐戞妧澶鐞

27、嗗闄?code=0129784;復(fù)原 【關(guān)鍵詞】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=魏-鍗媺鑳?-卡拉膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=欖旇妺鑳?魔芋膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=澶嶉厤鑳?復(fù)配膠； HYPERLINK http:/KCMS/detail/ search.asp

28、x?dbcode=CJFD&sfield=kw&skey=嫻佸彉鐗規(guī)?流變特性； 【Key words】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=魏-carrageenan-carrageenan； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=konjac+gumkonjac gum； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw

29、&skey=compound+gelcompound gel； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=rheological+propertyrheological property； 【基金】 中南林業(yè)科技大學(xué)高層次人才引進(jìn)工程(104-0135)魔芋膠的復(fù)配研究 Studies on Mixture of Konjac Gum【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=瑭規(guī)案&code=100

30、49620;10499826;05969935;詹永； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鏉媷&code=10049620;10499826;05969935;楊勇； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鍒樺嫟鏅?code=10049620;10499826;05969935;劉勤晉； 【Author】 Zhan Yong,Yang Yong(Chongqing Academy of Chine

31、se Materia Medica,Chongqing 400065) Liu Qinjin (Food College of South West Agricultural University,Chongqing 400716)【機(jī)構(gòu)】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡(jiǎn)甯?jìng)涓崰斀I墮櫌&code=0212659;0212659;0107738;重慶市中藥研究院； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfiel

32、d=inst&skey=瑗垮崡鍐滀笟澶椋熷搧縐戝瀛櫌+閲嶅簡(jiǎn)400065&code=0212659;0212659;0107738;西南農(nóng)業(yè)大學(xué)食品科學(xué)學(xué)院 重慶400065； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡(jiǎn)400065&code=0212659;0212659;0107738;重慶400065； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡(jiǎn)400716&code=0212659

33、;0212659;0107738;重慶400716； 【摘要】 本文研究了與魔芋膠復(fù)配的單體膠的種類及最正確配比區(qū)域。研究發(fā)現(xiàn) :卡拉膠和刺槐豆膠與魔芋膠復(fù)配效果最好 ;通過通用旋轉(zhuǎn)組合設(shè)計(jì)實(shí)驗(yàn) ,建立了凝膠強(qiáng)度、脫液收縮率與三種膠配比之間的動(dòng)態(tài)模型 ,通過計(jì)算機(jī)分析得出了三種膠的最正確配比區(qū)域。復(fù)配后的魔芋膠的凝膠特性優(yōu)于卡拉膠。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡(jiǎn)400716&code=0212659;0212659;0107738;更多 HYPERLINK http:/KCMS

34、/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡(jiǎn)400716&code=0212659;0212659;0107738;復(fù)原【Abstract】 The kinds and ratios of single gum in combination with konjac gum(KM) were investigated.It was observed that the best gums in combination with konjac gum were carrageenan(CAR)and locust bean gum(LBG

35、).The models of relationship between gelling and syseresis and the ratios of KM and CAR and LBG were separately established by the quadratic general-rotation regression.The optimum ratios of KM and CAR and LBG were obtained by computer.The gelling properties of complex KM were better than CAR. HYPER

36、LINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡(jiǎn)400716&code=0212659;0212659;0107738;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡(jiǎn)400716&code=0212659;0212659;0107738;復(fù)原 【關(guān)鍵詞】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=欖旇妺鑳?魔芋

37、膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=澶嶉厤復(fù)配； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鑴辨恫鏀剁緝鐜?脫液收縮率； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鍑濊兌鐗規(guī)?凝膠特性； 【Key words】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode

38、=CJFD&sfield=kw&skey=Konjac+gumKonjac gum； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=MixMix； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=Gelling+propertiesGelling properties； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=Syseres

39、isSyseresis； 黃原膠與魔芋膠的協(xié)效凝膠性研究 Study on Synergistic Gelation of Xanthan Gum and Konjac Gum推薦 HYPERLINK http:/KCMS/detail/ ./download.aspx?filename=1bvQjR4kUa0U1RIBHROF3N5EWcCd2br1kYHR1dC90Rn12Q1cVOU1kNQZTSxdje3g1QuRXZEBHbPZWT=0TQvcEVixEO3BVew5UTvVnczczZ1FUULJ1RNR0YRRnY2F0VDpkTklWNIZDdyJEVsZnNSdlSi5UY1

40、g&tablename=CJFD9902CAJ下載 HYPERLINK http:/KCMS/detail/ ./download.aspx?filename=1bvQjR4kUa0U1RIBHROF3N5EWcCd2br1kYHR1dC90Rn12Q1cVOU1kNQZTSxdje3g1QuRXZEBHbPZWT=0TQvcEVixEO3BVew5UTvVnczczZ1FUULJ1RNR0YRRnY2F0VDpkTklWNIZDdyJEVsZnNSdlSi5UY1g&tablename=CJFD9902&dflag=pdfdown http:/KCMS/detailPDF下載 HYPERLI

41、NK http:/KCMS/detail/ ./download.aspx?filename=1bvQjR4kUa0U1RIBHROF3N5EWcCd2br1kYHR1dC90Rn12Q1cVOU1kNQZTSxdje3g1QuRXZEBHbPZWT=0TQvcEVixEO3BVew5UTvVnczczZ1FUULJ1RNR0YRRnY2F0VDpkTklWNIZDdyJEVsZnNSdlSi5UY1g&tablename=CJFD9902&dflag=pdfdown http:/KCMS/detail HYPERLINK javascript:void(0); HYPERLINK javas

42、cript:void(0); HYPERLINK javascript:void(0); HYPERLINK javascript:void(0); HYPERLINK javascript:void(0) HYPERLINK javascript:void(0); HYPERLINK javascript:void(0); HYPERLINK javascript:void(0);食品科學(xué) , HYPERLINK javascript:void(0);Food Science, HYPERLINK mailto:SPKX 編輯部郵箱 HYPERLINK mailto:SPKX 2001年03

43、期 HYPERLINK http:/SPKX. 給本刊投稿 【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鏉柊浜?code=12581457;12581452;12581465;楊新亭； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鐜嬫灄椋?code=12581457;12581452;12581465;王林風(fēng)； HYPERLINK http:/KCMS/detail/ search.aspx?dbcod

44、e=CJFD&sfield=au&skey=鐜嬮涓?code=12581457;12581452;12581465;王香東； 【Author】 YangXinting et al【機(jī)構(gòu)】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=娌沖崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績(jī)!+鍗楅槼+473000+&code=0170171;0170171;河南天冠集團(tuán)生物發(fā)酵研究中心! 南陽(yáng) 473000； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfi

45、eld=inst&skey=娌沖崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績(jī)!+鍗楅槼+473000&code=0170171;0170171;河南天冠集團(tuán)生物發(fā)酵研究中心! 南陽(yáng) 473000； 【摘要】 黃原膠與魔芋膠均為非凝膠多糖，但二者在一定條件下共混可以得到凝膠。當(dāng)黃原膠與魔芋膠以0.7/0.3的配比共混，多糖總濃度為1%時(shí)，二者的協(xié)效凝膠性最強(qiáng)，即凝膠強(qiáng)度最大。同時(shí)對(duì)制備溫度和體系鹽離子濃度對(duì)多糖共混凝膠性的影響作了初步研究，研究說明，當(dāng)制備溫度80，鹽離子濃度為0.2mol/L，凝膠強(qiáng)度最大。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=C

46、JFD&sfield=inst&skey=娌沖崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績(jī)!+鍗楅槼+473000&code=0170171;0170171;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=娌沖崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績(jī)!+鍗楅槼+473000&code=0170171;0170171;復(fù)原【Abstract】 Xanthan gum and konjac gum were not gelation polysaccharides.They could get geled when mi

47、xed.There was a jelly-glue strength maximum when the mixed ratio of xanthan gum and konjac gum was in the ratio 0.7/0.3,When the total polysaccharide concentration was 1%.Studies have been made on the gelation effect at the preparation temperature and bulk salt ionic concentration.It has been observ

48、ed that,there was a jelly-glue strength maximum when the preparation temperature was 80 and salt ionic concent. HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=娌沖崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績(jī)!+鍗楅槼+473000&code=0170171;0170171;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=ins

49、t&skey=娌沖崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績(jī)!+鍗楅槼+473000&code=0170171;0170171;復(fù)原 【關(guān)鍵詞】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=榛勫師鑳?黃原膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=欖旇妺鑳?魔芋膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鍑濊兌鎬?凝膠性

50、； 【Key words】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=Xanthan+gum+Konjac+gum+GelationXanthan gum Konjac gum Gelation； -卡拉膠與魔芋膠共混凝膠的質(zhì)構(gòu)特性研究 Textural Properties of -Carrageenan-Konjac Gum Compound Gel【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=欖忕

51、帀&code=21625784;00109185;09994915;魏玉； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鐜嬪厓鍏?code=21625784;00109185;09994915;王元蘭； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鑳簯妤?code=21625784;00109185;09994915;胡云楚； 【Author】 WEI Yu,WANG Yuan-lan,HU Yun-chu (C

52、ollege of Science, Central South University of Forestry and Technology, Changsha 410004, China)【機(jī)構(gòu)】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟縐戞妧澶鐞嗗闄?code=0129784;中南林業(yè)科技大學(xué)理學(xué)院； 【摘要】 為明確-卡拉膠與魔芋膠共混凝膠的質(zhì)構(gòu)特性,探討-卡拉膠與魔芋膠配比、共混膠質(zhì)量濃度、pH值、離子強(qiáng)度、KCl和CaCl2對(duì)-卡拉膠與魔芋膠共混凝膠質(zhì)構(gòu)特性的影響。結(jié)果說明:

53、-卡拉膠與魔芋膠通過分子間力產(chǎn)生交互作用,對(duì)共混凝膠性能(如硬度、彈性和黏聚性)等具有良好的協(xié)同增效性。形成共混凝膠較好的條件為:共混凝膠質(zhì)量濃度為2.0g/100mL、pH3.06.0、離子強(qiáng)度0.30.4mol/L、KCl0.10.4g/100mL、CaCl20.1g/100mL。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟縐戞妧澶鐞嗗闄?code=0129784;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfie

54、ld=inst&skey=涓崡鏋椾笟縐戞妧澶鐞嗗闄?code=0129784;復(fù)原【Abstract】 Konjac and-carrageenan were used to form a compound gel. The effects of konjac/-carrageenan ratio, compound gel concentration, pH Value, ionic strength, KCl and CaCl2 on textural properties of this compound gel were investigated. Results indicated

55、that an excellent synergistic effect on hardness, elasticity and cohesiveness of compound gel was exhibited due to the molecular interaction between-carrageenan and konjac gum. An optimal gelation was achieved under the following conditions: compoun. HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=C

56、JFD&sfield=inst&skey=涓崡鏋椾笟縐戞妧澶鐞嗗闄?code=0129784;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟縐戞妧澶鐞嗗闄?code=0129784;復(fù)原 【關(guān)鍵詞】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=魏-鍗媺鑳?-卡拉膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&sk

57、ey=欖旇妺鑳?魔芋膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鍏辨販鍑濊兌共混凝膠； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=璐瀯鐗規(guī)?質(zhì)構(gòu)特性； 【Key words】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=魏-carrageenan-carrageenan； HYPERLINK http:/KCMS/

58、detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=konjac+gumkonjac gum； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=compound+gelcompound gel； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=textural+propertiestextural properties； 【基金】 中南林業(yè)科技大學(xué)研究生創(chuàng)新基金工程(2023sx

59、01);湖南省科技廳科研基金工程(2023FJ4156)黃原膠與魔芋膠混膠黏度的影響因素研究 Influence study of the viscosity of the mixed xanthan gum and konjak gum【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=闄堝織琛?code=08662367;陳志行； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鍛帀&code=08662367

60、;周莉； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=闄堝皬杈?code=08662367;陳小輝； 【Author】 Chen ZhixingZhou LiChen Xiaohui【機(jī)構(gòu)】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=娣卞湷澶搴旂敤鍖栧緋?鍓暀鎺?code=0147648;深圳大學(xué)應(yīng)用化學(xué)系 副教授； HYPERLINK http:/KCMS/detail/ search.aspx?dbco