| 可逆性魔芋葡甘聚糖凝胶的制备工艺 |
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| 引用本文： | 孙建清,杨莉莉,熊善柏,杨依姗,刘鑫.可逆性魔芋葡甘聚糖凝胶的制备工艺[J].华中农业大学学报,2008,27(2):321-325. |
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| 作者姓名： | 孙建清 杨莉莉 熊善柏 杨依姗 刘鑫 |
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| 作者单位： | 华中农业大学食品科学技术学院/湖北省水产品加工工程技术研究中心,武汉,430070 |
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| 基金项目： | 国家科技支撑计划
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湖北省武汉市科技攻关项目 |
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| 摘 要： | 采用响应面分析法对可逆性魔芋葡甘聚糖凝胶的制备条件进行了优化,观察了不同碱试剂及其浓度对可逆性魔芋葡甘聚糖凝胶特性的影响.结果表明:在碳酸钠、磷酸钠、氢氧化钙和磷酸氢二钠4种碱试剂中,采用磷酸氢二钠可在中性或弱碱性条件下制备可逆性魔芋葡甘聚糖凝胶;魔芋葡甘聚糖浓度、磷酸氢二钠浓度和加热时间对可逆性魔芋葡甘聚糖凝胶特性有显著影响;可逆性魔芋葡甘聚糖凝胶最佳的制备条件为魔芋葡甘聚糖浓度2.82%、磷酸氢二钠浓度1.00%、95℃下加热3.00 h.
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| 关 键 词： | 魔芋葡甘聚糖 可逆性凝胶 响应面分析法 |
Preparation Technology of Reversible Konjac Glucomannan Gel |
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| SUN Jian-qing YANG Li-li XIONG Shan-bai YANG Yi-shan LIU Xin.Preparation Technology of Reversible Konjac Glucomannan Gel[J].Journal of Huazhong Agricultural University,2008,27(2):321-325. |
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| Authors: | SUN Jian-qing YANG Li-li XIONG Shan-bai YANG Yi-shan LIU Xin |
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| Institution: | College of Food Science and Technology;Huazhong Agricultural University/Aquatic Products Engineering and Technology Research Center of Hubei Province;Wuhan 430070;China |
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| Abstract: | The effects of different types of alkali reagents and their concentration on the properties of reversible konjac glucomannan gel were studied.Response surface analysis was used to optimize the preparation conditions of reversible konjac glucomannan gel.The results showed that disodium hydrogen phosphate screened from four types of alkali reagents(sodium carbonate,sodium phosphate,calcium hydroxide and disodium hydrogen phosphate)was the best coagulator for preparation of reversible konjac gel under the cond... |
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| Keywords: | konjac glucomannan reversible gel response surface analysis |
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