魔芋胶的理化性1

1、魔芋胶的理化性、功能性、流变性及其在食品中的应用 HYPERLINK javascript:void(0); HYPERLINK javascript:void(0);冷饮与速冻食品工业 , HYPERLINK javascript:void(0);Beverage & Fast Frozen Food Industry, HYPERLINK mailto:LYSD 编辑部邮箱 HYPERLINK mailto:LYSD 2023年04期 HYPERLINK http:/LYSD. 给本刊投稿 【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbco

2、de=CJFD&sfield=au&skey=鏉箻搴?code=08916386;10006107;杨湘庆； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=娌堟偊鐜?code=08916386;10006107;沈悦玉； 【Author】 YANG Xiang-qing, SHEN Yue-yu (Department of Food Science and Technology,Tianjin University of Commerce,Tianjin 300122,China)【机构】 HYPERL

3、INK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶触鍟嗗闄鍝佺郴&code=0059466;0059466;天津商学院食品系； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶触鍟嗗闄鍝佺郴+澶触300122&code=0059466;0059466;天津商学院食品系 天津300122； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&ske

4、y=澶触300122&code=0059466;0059466;天津300122； 【摘要】 简要介绍了魔芋、魔芋精粉、魔芋胶的理化性、功能性、流变性及其在食品工业中的应用 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶触300122&code=0059466;0059466;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶触300122&code=0059466;0059466;复原【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=澶触300122

6、&code=0059466;0059466;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶触300122&code=0059466;0059466;复原 【关键词】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=榄旇妺绮剧矇魔芋精粉； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=榄旇妺鑳?魔芋胶； HYPERLIN

7、K http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=娴佸彉鎬?流变性； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鍗忓悓澧炵鐜拌薄协同增稠现象； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鐢熺墿纰?生物碱； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=

8、缂仛鍙嶅簲缩聚反响； 【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； 魔芋胶的特征和魔芋凝胶食品 HYPERLINK javascript:void(0);食品科学 , HYPERLINK javascript:void(0);FOOD SCIENCE, HYPERLINK mailto:SPKX 编辑部邮箱 HYPERLINK mailto:SPKX 1995年06期 HYPERLINK http:/SPKX. 给本刊投稿 【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=娌堟偊鐜?code=10006107;沈悦玉； HYPERLINK http

11、:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鏉箻搴?code=10006107;杨湘庆； 【机构】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶触鍟嗗闄鍝佸伐绋嬬郴&code=0059466;天津商学院食品工程系； 【摘要】 综述魔芋胶的理化性质，提出新的结构，深入探讨魔芋凝胶形成的最正确温度、最适合的膨化成熟时间和应用。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfi

12、eld=inst&skey=澶触鍟嗗闄鍝佸伐绋嬬郴&code=0059466;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=澶触鍟嗗闄鍝佸伐绋嬬郴&code=0059466;复原【关键词】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=榄旇妺鑳?魔芋胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=榄旇妺鍑濊兌魔芋凝

13、胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鑳跺嚌娓害胶凝温度； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鑳跺嚌胶凝； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鑳跺嚌鍓?胶凝剂； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&sk

14、ey=娴佸彉鎬?流变性； -卡拉胶的凝胶化作用及其与魔芋胶协同作用特性研究 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=榄忕帀&code=21625784;魏玉； 【导师】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=au&sk

15、ey=鐜嬪厓鍏?code=王元兰； 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=中南林业科技大学， 应用化学， 2023， 硕士【摘要】 -卡拉胶是从红藻中提取的一种凝胶多糖,具有优良的凝胶特性和流变特性,但是-卡拉胶单独形成的凝胶不仅脆度大、弹性小,且析水现象严重。魔芋胶具有优良的黏度和分散性,与-卡

16、拉胶混合后能形成脆度小、弹性大的凝胶,以改善-卡拉胶存在的凝胶问题,这是多糖分子之间相互作用的结果。-卡拉胶与魔芋胶复配后形成性质优良的凝胶,对食品的质构和流变性质等都有举足轻重的作用,在食品工业中具有重要的应用价值。本文选取凝胶性能较好的-卡拉胶和魔芋胶进行复配,对-卡拉胶和复配胶的凝胶性质、流变学性质及复配胶的质构及结构进行了系统的研究,以探讨-卡拉胶与魔芋胶之间的交互作用。实验结果如下：(1)-卡拉胶凝胶特性研究。文中对在不同实验条件的-卡拉胶的凝胶性能进行研究,结果说明：-卡拉胶溶液黏度及凝胶强度均随浓度增加呈线性增大,浓度为1.0g/100mL-卡拉胶在70水浴中加热30 min,取

17、出室温放置6h形成的凝胶强度最大；适当的储藏温度(-5-0)可提高-卡拉胶的存放时间,但长期低温储藏会对胶体的结构和形态产生较大的影响；随着KC1、CaC12、NaCl浓度的增加K-卡拉胶的凝胶强度先增加. 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=复原【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=复原 【关键词】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=魏-鍗媺鑳?-卡拉胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=榄旇妺鑳?魔芋胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=鍑濊兌鐗规?凝胶特性； HYPERLINK http:/

21、KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=娴佸彉瀛壒鎬?流变学特性； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CMFD&sfield=kw&skey=鍗忓悓浣滅敤协同作用； -卡拉胶与魔芋胶复配胶体系的流变特性 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;王元兰； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=榄忕帀&code=00109185;21625784;魏玉； 【Author】 WANG Yuan-lan,WEI Yu(College of Science,Central South University of Forestry and Technology,Changsha 410004,China)【机构】 HYPERLINK http:

23、/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟绉戞妧澶鐞嗗闄?code=0129784;中南林业科技大学理学院； 【摘要】 研究-卡拉胶与魔芋胶(质量比为5.5:4.5)复配胶的流变特性,考察温度、电解质等对复配胶流变特性的影响。结果说明:30时复配胶的储能模量G高于-卡拉胶和魔芋胶单体胶的储能模量G,其损耗模量G低于-卡拉胶的损耗模量G,复配胶的凝胶性质更加明显。随着温度的升高,复配胶体系的G始终大于G,具有典型黏弹性流体的特性。参加0.1g/100mL KCl和CaCl2均能使复配胶体系的G下降,使复配胶溶胶转化温度

24、提高,但KCl的影响更明显。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟绉戞妧澶鐞嗗闄?code=0129784;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟绉戞妧澶鐞嗗闄?code=0129784;复原【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=涓崡鏋椾笟绉戞妧澶鐞嗗闄?code=0129784;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟绉戞妧澶鐞

27、嗗闄?code=0129784;复原 【关键词】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=魏-鍗媺鑳?-卡拉胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=榄旇妺鑳?魔芋胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=澶嶉厤鑳?复配胶； HYPERLINK http:/KCMS/detail/ search.asp

28、x?dbcode=CJFD&sfield=kw&skey=娴佸彉鐗规?流变特性； 【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】 中南林业科技大学高层次人才引进工程(104-0135)魔芋胶的复配研究 Studies on Mixture of Konjac Gum【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=瑭规案&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;杨勇； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=鍒樺嫟鏅?code=10049620;10499826;05969935;刘勤晋； 【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)【机构】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡甯備腑鑽爺绌堕櫌&code=0212659;0212659;0107738;重庆市中药研究院； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfiel

32、d=inst&skey=瑗垮崡鍐滀笟澶椋熷搧绉戝瀛櫌+閲嶅簡400065&code=0212659;0212659;0107738;西南农业大学食品科学学院 重庆400065； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡400065&code=0212659;0212659;0107738;重庆400065； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡400716&code=0212659

33、;0212659;0107738;重庆400716； 【摘要】 本文研究了与魔芋胶复配的单体胶的种类及最正确配比区域。研究发现 :卡拉胶和刺槐豆胶与魔芋胶复配效果最好 ;通过通用旋转组合设计实验 ,建立了凝胶强度、脱液收缩率与三种胶配比之间的动态模型 ,通过计算机分析得出了三种胶的最正确配比区域。复配后的魔芋胶的凝胶特性优于卡拉胶。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡400716&code=0212659;0212659;0107738;更多 HYPERLINK http:/KCMS

34、/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡400716&code=0212659;0212659;0107738;复原【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400716&code=0212659;0212659;0107738;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=閲嶅簡400716&code=0212659;0212659;0107738;复原 【关键词】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=榄旇妺鑳?魔芋

37、胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=澶嶉厤复配； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鑴辨恫鏀剁缉鐜?脱液收缩率； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鍑濊兌鐗规?凝胶特性； 【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； 黄原胶与魔芋胶的协效凝胶性研究 Study on Synergistic Gelation of Xanthan Gum and Konjac Gum推荐 HYPERLINK http:/KCMS/detail/ ./download.aspx?filename=1bvQjR4kUa0U1RIBHROF3N5EWcCd2br1kYHR1dC90Rn12Q1cVOU1kNQZTSxdje3g1QuRXZEBHbPZWT=0TQvcEVixEO3BVew5UTvVnczczZ1FUULJ1RNR0YRRnY2F0VDpkTklWNIZDdyJEVsZnNSdlSi5UY1

40、g&tablename=CJFD9902CAJ下载 HYPERLINK http:/KCMS/detail/ ./download.aspx?filename=1bvQjR4kUa0U1RIBHROF3N5EWcCd2br1kYHR1dC90Rn12Q1cVOU1kNQZTSxdje3g1QuRXZEBHbPZWT=0TQvcEVixEO3BVew5UTvVnczczZ1FUULJ1RNR0YRRnY2F0VDpkTklWNIZDdyJEVsZnNSdlSi5UY1g&tablename=CJFD9902&dflag=pdfdown http:/KCMS/detailPDF下载 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);食品科学 , HYPERLINK javascript:void(0);Food Science, HYPERLINK mailto:SPKX 编辑部邮箱 HYPERLINK mailto:SPKX 2001年03

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

44、e=CJFD&sfield=au&skey=鐜嬮涓?code=12581457;12581452;12581465;王香东； 【Author】 YangXinting et al【机构】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=娌冲崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績!+鍗楅槼+473000+&code=0170171;0170171;河南天冠集团生物发酵研究中心! 南阳 473000； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfi

45、eld=inst&skey=娌冲崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績!+鍗楅槼+473000&code=0170171;0170171;河南天冠集团生物发酵研究中心! 南阳 473000； 【摘要】 黄原胶与魔芋胶均为非凝胶多糖，但二者在一定条件下共混可以得到凝胶。当黄原胶与魔芋胶以0.7/0.3的配比共混，多糖总浓度为1%时，二者的协效凝胶性最强，即凝胶强度最大。同时对制备温度和体系盐离子浓度对多糖共混凝胶性的影响作了初步研究，研究说明，当制备温度80，盐离子浓度为0.2mol/L，凝胶强度最大。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=C

46、JFD&sfield=inst&skey=娌冲崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績!+鍗楅槼+473000&code=0170171;0170171;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=娌冲崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績!+鍗楅槼+473000&code=0170171;0170171;复原【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=娌冲崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績!+鍗楅槼+473000&code=0170171;0170171;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=ins

49、t&skey=娌冲崡澶啝闆嗗洟鐢熺墿鍙戦叺鐮旂涓績!+鍗楅槼+473000&code=0170171;0170171;复原 【关键词】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=榛勫師鑳?黄原胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=榄旇妺鑳?魔芋胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鍑濊兌鎬?凝胶性

50、； 【Key words】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=Xanthan+gum+Konjac+gum+GelationXanthan gum Konjac gum Gelation； -卡拉胶与魔芋胶共混凝胶的质构特性研究 Textural Properties of -Carrageenan-Konjac Gum Compound Gel【作者】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=au&skey=榄忕

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;王元兰； 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)【机构】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟绉戞妧澶鐞嗗闄?code=0129784;中南林业科技大学理学院； 【摘要】 为明确-卡拉胶与魔芋胶共混凝胶的质构特性,探讨-卡拉胶与魔芋胶配比、共混胶质量浓度、pH值、离子强度、KCl和CaCl2对-卡拉胶与魔芋胶共混凝胶质构特性的影响。结果说明:

53、-卡拉胶与魔芋胶通过分子间力产生交互作用,对共混凝胶性能(如硬度、弹性和黏聚性)等具有良好的协同增效性。形成共混凝胶较好的条件为:共混凝胶质量浓度为2.0g/100mL、pH3.06.0、离子强度0.30.4mol/L、KCl0.10.4g/100mL、CaCl20.1g/100mL。 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟绉戞妧澶鐞嗗闄?code=0129784;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfie

54、ld=inst&skey=涓崡鏋椾笟绉戞妧澶鐞嗗闄?code=0129784;复原【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=涓崡鏋椾笟绉戞妧澶鐞嗗闄?code=0129784;更多 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=涓崡鏋椾笟绉戞妧澶鐞嗗闄?code=0129784;复原 【关键词】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=魏-鍗媺鑳?-卡拉胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&sk

57、ey=榄旇妺鑳?魔芋胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=鍏辨贩鍑濊兌共混凝胶； HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=kw&skey=璐瀯鐗规?质构特性； 【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】 中南林业科技大学研究生创新基金工程(2023sx

59、01);湖南省科技厅科研基金工程(2023FJ4156)黄原胶与魔芋胶混胶黏度的影响因素研究 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;陈志行； 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;陈小辉； 【Author】 Chen ZhixingZhou LiChen Xiaohui【机构】 HYPERLINK http:/KCMS/detail/ search.aspx?dbcode=CJFD&sfield=inst&skey=娣卞湷澶搴旂敤鍖栧绯?鍓暀鎺?code=0147648;深圳大学应用化学系 副教授； HYPERLINK http:/KCMS/detail/ search.aspx?dbco