魔芋葡甘聚糖与瓜尔豆胶协同相互作用及其凝胶化研究

Study on Synergistic Interaction and Gelation of Konjac Glucomannan and Guaran Gum

魔芋葡甘聚糖( 也称魔芋胶)与瓜尔豆胶均为非凝胶多糖,但二者共按一定比例共混可以得到凝胶,这是多糖分子间相互作用的结果。当总糖浓度为 1%,魔芋胶与瓜尔豆胶的共混比例为 60/40,制备温度为 80OC,体系盐离子(Ca2+)浓度为 0.1mol/L时可得到协同相互作用的最大值,从 FT-IR 谱图上分析了两种多糖分子间相互作用的机理。

Konjac Glucomannan(KGM) and Guran gum are not gelatiopn polysaccharide. It can get gelation when Guaran and KGM are mixed by some ratio. This is the synergistic interaction result of polysaccharide’s molecules. There is synergistic interaction maximum while the mixed ratio of KGM and Guran gum is 60/40,the total polysaccharide concentration 1%, TP 80OC and salt ionic (Ca2+)concentration 0.1mol/L.Interraction machanism between molecules and molecules of two polysaccharide were investigated by FT-IR .