混改魔芋多糖胶凝胶特性的研究

Research on the properties of polysaccharide gel in mixed konjac gel

目的:研究魔芋胶、卡拉胶和玉米变性淀粉等混改凝胶体系对凝胶特性的影响。方法:将卡拉胶和玉米变性淀粉添加到魔芋胶中,按三因素三水平的正交试验表添加,研究其对混改魔芋多糖胶凝胶体系保水性(water holding capacity,WHC)、硬度、弹性的影响。结果:卡拉胶的添加量对混改魔芋凝胶体系的WHC、硬度及弹性均有显著影响(P<0.05);魔芋胶的添加量对混改魔芋凝胶体系的WHC无显著性影响(P>0.05),对其硬度及弹性均有显著影响(P<0.05);玉米变性淀粉对混改魔芋凝胶体系的WHC、硬度及弹性均有极显著影响(P<0.01)。结论:结合WHC、硬度和弹性等指标结果,得出混改魔芋凝胶体系的优化结果是卡拉胶3%,魔芋胶15%,玉米变性淀粉9%。

Objective:To study the effects of gel systems such as konjac glucomannan(KGM),κ-carrageenan(ΚCG)and corn modified starch(CMS)on gel properties of the mixed konjac gel.Method:The effects of ΚCG,KGM and CMS on the water holding capacity(WHC),hardness and springness of the mixed konjac gel was analyzed by three factors and three levels orthogonal test.Results:The dosage of ΚCG had a significant effect on WHC,hardness and springness of the mixed konjac gel(P<0.05).KGM had no significant effect on WHC(P>0.05),but had significant effect on hardness and springness of the mixed konjac gel(P<0.05).CMS had notable effect on WHC,hardness and springness of the mixed konjac gel(P<0.01).Conclusion:According to the results of WHC,hardness and springness,the optimization results of the mixed konjac gel is ΚCG at 3%,KGM at 15% and CMS at 9%.