| 魔芋葡甘露聚糖与木薯淀粉复配溶胶及协效性研究 |
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| 引用本文： | 李坚斌, 刘培华, 陈雨, 李敏, 邓秋燕. 魔芋葡甘露聚糖与木薯淀粉复配溶胶及协效性研究[J]. 食品工业科技, 2017, (12): 39-43. DOI: 10.13386/j.issn1002-0306.2017.12.008 |
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| 作者姓名： | 李坚斌 刘培华 陈雨 李敏 邓秋燕 |
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| 作者单位： | 1.广西大学轻工与食品工程学院 |
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| 摘 要： | 以魔芋葡甘露聚糖(konjac glucomannan,KGM)和木薯淀粉(cassava starch,CS)为原料进行复配研究,探讨魔芋葡甘露聚糖/木薯淀粉复配溶胶的复配协同增效性,研究多糖总浓度、复配比例、温度和p H对复配溶胶粘度和透光率的影响。结果表明:KGM与CS复配,可产生协同增效性,复配溶胶的粘度大于两者之和;KGM/CS复配溶胶的最佳条件:多糖的总浓度3.0%,KGM/CS比值为3∶7,溶胀温度80℃,pH7,最优条件下的KGM/CS复配溶胶的粘度为41.391×10~3c P,透光率为7.339%。
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| 关 键 词： | 魔芋葡甘露聚糖 木薯淀粉 复配溶胶 协同增效 |
| 收稿时间： | 2016-12-14 |
Synergistic characteristics and mixed sol of konjac glucomannan and cassava starch |
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| LI Jian-bin, LIU Pei-hua, CHEN Yu, LI Min, DENG Qiu-yan. Synergistic characteristics and mixed sol of konjac glucomannan and cassava starch[J]. Science and Technology of Food Industry, 2017, (12): 39-43. DOI: 10.13386/j.issn1002-0306.2017.12.008 |
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| Authors: | LI Jian-bin LIU Pei-hua CHEN Yu LI Min DENG Qiu-yan |
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| Affiliation: | 1.School of Light Industry and Food Engineering, Guangxi University |
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| Abstract: | The mixed sol of konjac glucomannan (KGM) and cassava starch (CS) were prepared.The consistency of mixed sol of konjac mannan/tapioca starch and combined synergies were studied.The effects of the concentration of polysaccharides, mixed proportion, temperature and p H on the viscosity of mixed sol were investigated. The experimental results indicated that consistency of mixed sol of konjac mannan/cassava starch was similar to KGM, but better than cassava starch sol. KGM could form synergistic gels with CS. The viscosity of mixed sol was greater than sum of KGM and CS.The optimal conditions were polysaccharide of total concentration 3.0%, the mixed proportion 3∶ 7 (KGM∶ CS) , swell temperature 80 ℃, p H7.The viscosity of mixed sol in optimal conditions was 41.391 × 10~3 c P, transmittance was 7.339%. |
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| Keywords: | konjac glucomannan cassava starch (CS) mixed sol synergistic interaction |
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