魔芋热不可逆凝胶中水的状态分析及脱水行为研究

Studies of the water status and the dehydration behavior of konjac thermal irreversible gel

制备了魔芋热不可逆凝胶,并对凝胶中水的状态及脱水行为进行了研究.考察了影响脱水行为的影响因素,并通过DSC热流扫描分析了魔芋热不可逆凝胶中水的状态.研究结果表明:魔芋凝胶脱水行为受很多因素的影响.KGM的浓度愈高,脱水量相应减少;凝胶形成的pH增大,脱水量减少;贮存温度愈高则脱水量愈大;凝胶形成的温度由40℃升高到90℃时,脱水量由17%减少到8%.根据DSC曲线测定,魔芋热不可逆凝胶中主要为自由水及可束缚水.

The Konjac thermal irreversible gel was prepared for the analyses of the water sta- tus and the dehydration behavior in itself. After the dehydration influencing factors were dis- cussed, the water status was also detected by the method of DSC thermal scanning. The re- search shows that the dehydration of Konjac gel is determined by preparation conditions. The dewatering amount of Konjac gel decreases with the increasing of KGM concentration in ma- terial and the pH of gel formation. High temperature results in high dewatering amount. With the gel forming temperature from 40 ℃ to 90 ℃, the dewatering amount varies from 17% to 8%. According to the DSC curve, the Konjac thermal irreversible gel mainly contains free water and bound water.