| 魔芋葡甘聚糖凝胶溶胀--溶解特性研究 |
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| 引用本文： | 李斌,汪超,吴良志. 魔芋葡甘聚糖凝胶溶胀--溶解特性研究[J]. 食品科技, 2003, 0(7): 3-6 |
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| 作者姓名： | 李斌 汪超 吴良志 |
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| 作者单位： | 华中农业大学食品科技学院,武汉,430070 |
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| 摘 要： | 制备了魔芋葡甘聚糖-硼砂复合凝胶,初步研究了该体系的溶胀及溶解特性,讨论了溶胀及溶解过程间的关系。通过正交实验,发现各因素对KGM-硼砂复合凝胶的溶解率影响由大到小依次为:温度、冻融次数、硼砂浓度、盐离子浓度。
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| 关 键 词： | 魔芋葡甘聚糖 硼砂 凝胶 溶胀 溶解 |
| 文章编号： | 1005-9989(2003)07-0003-04 |
| 修稿时间： | 2003-01-17 |
Investigation of swelling-dissolving property of KGM-borate composite gel |
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| LI Bing WANG Chao WU Liang-zhi. Investigation of swelling-dissolving property of KGM-borate composite gel[J]. Food Science and Technology, 2003, 0(7): 3-6 |
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| Authors: | LI Bing WANG Chao WU Liang-zhi |
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| Abstract: | KGM-borate composite gel was prepared and its swelling-dissolving property had been investigated. A dialectic relation between swelling and dissolving was concluded. Result of orthogonal test indicated that the effects of each factor on dissolving ratio of gel from great to minor were as followed: temperature, the number of freezing-thawing cycles, concentration of borate and concentration of salt hydronium. Effects of all the factors were not remarkable. The working mechanism of each factors was deduced primarily. |
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| Keywords: | KGM borate gel swelling dissolving |
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