摘要
魔芋胶,有时也称魔芋粉,是植物魔芋甘露胶。黄原胶,是一种稳定的微生物代谢胶。卡拉胶,也称角叉莱胶、鹿角藻胶、爱尔兰苔菜胶,从低等隐花植物海藻中获得。本文主要研究魔芋胶、黄原胶和卡拉胶的复配凝胶特性,发现其共混物具有良好的凝胶特性,可以广泛地应用于各个领域。
Konjac gum, sometimes called konjac flour, is a kind of konjac glucomannan. Xanthan gum is a stable microbial metabolic glue. Carrageenan, carrageenan, also called carrageenans, Irish seaweed glue, obtained from low cryptogam algae. In this paper, the gel properties of konjac gum, xanthan gum and carrageenan were studied. It was found that the blends had good gel properties and could be widely used in various fields.
出处
《现代食品》
2017年第15期123-124,共2页
Modern Food
关键词
魔芋胶
黄原胶
卡拉胶
凝胶特性
Konjac gum
Xanthan gum
Carrageenan
Gel properties
