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

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，研究表明，当制备温度80℃，盐离子浓度为0.2mol/L，凝胶强度最大。

Xanthan gum and konjac gum were not gelation polysaccharides.They could get geled when mixed.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 observed that,there was a jelly-glue strength maximum when the preparation temperature was 80℃ and salt ionic concentration was 0.2mol/L.