魔芋胶的理化性、功能性、流变性及其在食品中的应用冷饮与速冻食品工业, Beverage & Fast Frozen Food Industry,编辑部邮箱2002年04期[给本刊投稿]【作者】杨湘庆；沈悦玉；【Author】YANG Xiang-qing, SHEN Yue-yu (Department of Food Science and Technology,Tianjin University of Commerce,Tianjin 300122,China)【机构】天津商学院食品系；天津商学院食品系天津300122；天津300122；【摘要】简要介绍了魔芋、魔芋精粉、魔芋胶的理化性、功能性、流变性及其在食品工业中的应用更多还原【Abstract】The paper introduces Amorphophallus konjac,Konjac powder,Glucomannan as well as the physicochemical properties,special functions,rheological properties of Glucomannan and their application in different food industries. 更多还原【关键词】魔芋精粉；魔芋胶；流变性；协同增稠现象；生物碱；缩聚反应；【Key words】Konjac powde；Glucomannan；rheologic properties；synergism；akaloid；condensed polymerization；魔芋胶的特征和魔芋凝胶食品食品科学, FOOD SCIENCE,编辑部邮箱1995年06期[给本刊投稿]【作者】沈悦玉；杨湘庆；【机构】天津商学院食品工程系；【摘要】综述魔芋胶的理化性质，提出新的结构，深入探讨魔芋凝胶形成的最佳温度、最适合的膨化成熟时间和应用。
更多还原【关键词】魔芋胶；魔芋凝胶；胶凝温度；胶凝；胶凝剂；流变性；κ-卡拉胶的凝胶化作用及其与魔芋胶协同作用特性研究Study o n the Gel Properties of κ-Carrageenan and Synergistic Effect of κ-Carrageenan and Konjac Gum 【作者】魏玉；【导师】王元兰；李水芳；【作者基本信息】中南林业科技大学，应用化学，2010，硕士【摘要】κ-卡拉胶是从红藻中提取的一种凝胶多糖,具有优良的凝胶特性和流变特性,但是κ-卡拉胶单独形成的凝胶不仅脆度大、弹性小,且析水现象严重。
魔芋胶具有优良的黏度和分散性,与κ-卡拉胶混合后能形成脆度小、弹性大的凝胶,以改善κ-卡拉胶存在的凝胶问题,这是多糖分子之间相互作用的结果。
κ-卡拉胶与魔芋胶复配后形成性质优良的凝胶,对食品的质构和流变性质等都有举足轻重的作用,在食品工业中具有重要的应用价值。
本文选取凝胶性能较好的κ-卡拉胶和魔芋胶进行复配,对κ-卡拉胶和复配胶的凝胶性质、流变学性质及复配胶的质构及结构进行了系统的研究,以探讨κ-卡拉胶与魔芋胶之间的交互作用。
实验结果如下：(1)κ-卡拉胶凝胶特性研究。
文中对在不同实验条件的κ-卡拉胶的凝胶性能进行研究,结果表明：κ-卡拉胶溶液黏度及凝胶强度均随浓度增加呈线性增大,浓度为1.0g/100mLκ-卡拉胶在70℃水浴中加热30 min,取出室温放置6h形成的凝胶强度最大；适当的储藏温度(-5-0℃)可提高κ-卡拉胶的存放时间,但长期低温储藏会对胶体的结构和形态产生较大的影响；随着KC1、CaC12、NaCl浓度的增加K-卡拉胶的凝胶强度先增加... 更多还原【Abstract】K-Carrageenan is a polysaccharide gel which is extracted from red algae with excellent gel characteristics and rheological properties. But its performance show brittleness, small elasticity, easy water separating and other issues. Konjac gum (KGM) has excellent viscosity and dispersion. The mixture of konjac gum and K-carrageenan can improve the existence issues of K-carrageenan gel which maintains small brittleness, high elasticity, benefiting from the interaction between the polysaccharide mol... 更多还原【关键词】κ-卡拉胶；魔芋胶；凝胶特性；流变学特性；协同作用；κ-卡拉胶与魔芋胶复配胶体系的流变特性Rheological Properties of κ-Carrageenan-Konjac Gum Mixed Gel and Their Influence Factors【作者】王元兰；魏玉；【Author】W ANG Yuan-lan,WEI Yu(College of Science,Central South University of Forestry and Technology,Changsha 410004,China)【机构】中南林业科技大学理学院；【摘要】研究κ-卡拉胶与魔芋胶(质量比为5.5:4.5)复配胶的流变特性,考察温度、电解质等对复配胶流变特性的影响。
结果表明:30℃时复配胶的储能模量G’高于κ-卡拉胶和魔芋胶单体胶的储能模量G’,其损耗模量G"低于κ-卡拉胶的损耗模量G",复配胶的凝胶性质更加明显。
随着温度的升高,复配胶体系的G’始终大于G",具有典型黏弹性流体的特性。
加入0.1g/100mL KCl 和CaCl2均能使复配胶体系的G’下降,使复配胶溶胶转化温度提高,但KCl的影响更明显。
更多还原【Abstract】In this study,rheological properties of κ-carrageenan gum,konjac gum and their mixed gel(5.5:4.5,m/m) in aqueous solution all at a concentration of 1 g/100mL were measured and compared.This was followed by an investigation to explore effects of temperature and electrolytes on rheological properties of these three solutions.Results indicated that the storage modulus(G’) of the compound gel was obviously higher than that of κ-carrageenan gum and konjac gum;while,the loss modulus(G") was lower than... 更多还原【关键词】κ-卡拉胶；魔芋胶；复配胶；流变特性；【Key words】κ-carrageenan；konjac gum；compound gel；rheological property；【基金】中南林业科技大学高层次人才引进项目(104-0135)魔芋胶的复配研究Studies on Mixture of Konjac Gum【作者】詹永；杨勇；刘勤晋；【Author】Zhan Yong,Yang Yong(Chongqing Academy of Chinese Materia Medica,Chongqing 400065) Liu Qinjin (Food College of South West Agricultural University,Chongqing 400716)【机构】重庆市中药研究院；西南农业大学食品科学学院重庆400065；重庆400065；重庆400716；【摘要】本文研究了与魔芋胶复配的单体胶的种类及最佳配比区域。
研究发现:卡拉胶和刺槐豆胶与魔芋胶复配效果最好;通过通用旋转组合设计实验,建立了凝胶强度、脱液收缩率与三种胶配比之间的动态模型,通过计算机分析得出了三种胶的最佳配比区域。
复配后的魔芋胶的凝胶特性优于卡拉胶。
更多还原【Abstract】The kinds and ratios of single gum in combination with konjac gum(KM) were investigated.It was observed that the best gums in combination with konjac gum were carrageenan(CAR)and locust bean gum(LBG).The models of relationship between gelling and syseresis and the ratios of KM and CAR and LBG were separately established by the quadratic general-rotation regression.The optimum ratios of KM and CAR and LBG were obtained by computer.The gelling properties of complex KM were better than CAR. 更多还原【关键词】魔芋胶；复配；脱液收缩率；凝胶特性；【Key words】Konjac gum；Mix；Gelling properties；Syseresis；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推荐CAJ下载PDF下载食品科学, Food Science,编辑部邮箱2001年03期[给本刊投稿]【作者】杨新亭；王林风；王香东；【Author】YangXinting et al【机构】河南天冠集团生物发酵研究中心! 南阳473000；河南天冠集团生物发酵研究中心! 南阳473000；【摘要】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。