摘要
以魔芋-卡拉胶复配胶为原料，使用物性测试仪对复配胶的质构参数断裂强度、弹性、粘性等进行了测定，并研究了相关因素对复配胶质构参数的影响。结果表明：增加魔芋精粉比例可以增强卡拉胶的弹性，而凝胶强度在胶比例为0．9：0．1时达到最大；随复配胶浓度增加，凝胶强度和粘度增加；钾离子的添加使复配胶的凝胶强度和脆度增强；低浓度的蔗糖对复配胶的质构影响不大，高浓度蔗糖可以降低凝胶的断裂强度、粘度和弹性；柠檬酸降低了复配胶的凝胶强度和弹性。
The factors that influenced texture properties of gels containing kappa carrageenan and konjac glucomannan, inducting gel ratio, gel concentration and addition of potassium, citric acid and sugar, were investigated by objective assessment with texture analyzer. The results showed that parameter of gel elasticity elevated with the increase in ratio of konjac glucomannan in mixed gel at the total concentration of 1%, while that of gel rupture strength reach the peak at the ratio of 0.1：0.9 ; the parameters of gel rupture strengthen and adhesiveness were increased with the increment of mixed gels; the addition of potassium ion enhanced the parameters of gel rupture strength and crispness; citric acid, on the other hand, reduced those of gel rupture strength and dasticity; at low concentration, sucrose showed little influence on texture properties, hut high sugar contents impaired the parameters of mixed gels.
出处
《天然产物研究与开发》
CAS
CSCD
2007年第B11期404-407,共4页
Natural Product Research and Development
关键词
魔芋-卡拉胶
断裂强度
粘度
弹性
konjac glucomannan/kappa carrageenan mixed gels
rupture strength
elasticlty
adhesiveness
