Scientia Agricultura Sinica ›› 2020, Vol. 53 ›› Issue (14): 2941-2955.doi: 10.3864/j.issn.0578-1752.2020.14.017
• FOOD SCIENCE AND ENGINEERING • Previous Articles Next Articles
LI XiaoFei(),LI PeiYuan,LI AnQi,YU WenYan,GUO Chuo,YANG Xi,GUO YuRong(
)
[1] | 黄明发, 张盛林. 魔芋葡甘聚糖的增稠特性及其在食品中的应用. 中国食品添加剂, 2008(6):127-131. |
HUANG M F, ZHANG S L. The thickening characteristics of Konjac Glucomanan and its application in food industry. China Food Additives, 2008(6):127-131. (in Chinese) | |
[2] | 庞杰, 吴春华, 温成荣, 尹娜, 姚闽娜. 魔芋葡甘聚糖凝胶研究进展及其问题. 中国食品学报, 2011,11(9):181-187. |
PANG J, WU C H, WEN C R, YIN N, YAO M N. Research advances in Konjac Glucomannan gel and its problem. Journal of Chinese Institute of Food Science and Technology, 2011,11(9):181-187. (in Chinese) | |
[3] | 曾瑞琪, 李苇舟, 赵欣, 张甫生, 郑炯. 魔芋胶-黄原胶复配体系流变学特性及其凝胶形成动力学分析. 食品科学, 2018,39(9):39-46. |
ZENG R Q, LI W Z, ZHAO X, ZHANG F S, ZHENG J. Rheological properties and gelation kinetics of Konjac Gum-Xanthan gum mixtures. Food Science, 2018,39(9):39-46. (in Chinese) | |
[4] | 丁保淼, 徐焱春, 熊洪录, 徐振明, 田志宏. 以黄原胶为改良剂的复配胶魔芋豆腐的制备. 食品科技, 2014,39(1):65-69. |
DING B M, XU Y C, XIONG H L, XU Z M, TIAN Z H. Preparation of Konjac-Xanthan mixed gum bean curd using Xanthan gum modifier. Food Science and Technology, 2014,39(1):65-69. (in Chinese) | |
[5] | 邓林, 刘延岭. 魔芋胶的流变学及加工特性的研究. 食品工业科技, 2017,38(18):56-59. |
DENG L, LIU Y L. Study on rheological and processing characteristics of Konjac gum. Science and Technology of Food Industry, 2017,38(18):56-59. (in Chinese) | |
[6] | MA S P, ZHU P L, WANG M C. Effects of Konjac Glucomannan on pasting and rheological properties of corn starch. Food Hydrocolloids, 2019,89:234-240. |
[7] |
GAO S J, NISHINARI K. Effect of degree of acetylation on gelation of Konjac Glucomannan. Biomacromolecules, 2004,5(1):175-185.
doi: 10.1021/bm034302f pmid: 14715024 |
[8] | 贺丹, 邬应龙. 魔芋-黄原胶复合凝胶溶胀性能的研究. 现代食品科技, 2006,22(3):79-81. |
HE D, WU Y L. The study on the swelling properties of Konjac and Xanthan complex gel. Modern Food Science & Technology, 2006,22(3):79-81. (in Chinese) | |
[9] | ANNABLE P, WILLIAMS P A, NISHINARI K. Interaction in Xanthan-Glucomannan mixtures and the influence of electrolyte. Macromolecules, 1994,27:4204-4211. |
[10] | CHEN Y L, SONG C Z, LV Y K, QIAN X. Konjac glucomannan/ kappa carrageenan interpenetrating network hydrogels with enhanced mechanical strength and excellent self-healing capability. Polymer, 2019,184:121913. |
[11] | 王元兰, 李忠海, 魏玉. 黄原胶与魔芋胶复配体系的流变特性及影响因素. 中南林业科技大学学报, 2010,30(11):125-128. |
WANG Y L, LI Z H, WEI Y. Study of rheological properties and influence factor of solution Xanthan/Konjac gum mixtures. Journal of Central South University of Forestry & Technology, 2010,30(11):125-128. (in Chinese) | |
[12] |
KUMAR A, RAO K M, HAN S S. Application of Xanthan gum as polysaccharide in tissue engineering: A review. Carbohydrate Polymers, 2018,180:128-144.
pmid: 29103488 |
[13] | 李肖蒙. 基于丙酮酸含量的变化调控黄原胶与魔芋葡甘聚糖复配协同作用及凝胶特性[D]. 杭州: 浙江工商大学, 2018. |
LI X M. Effect of pyruvate group on synergistic effect and gel properties from mixtures of Xanthan and Konjac Glucomannan[D]. Hangzhou: Zhejiang Gongshang University, 2018. ( in Chinese) | |
[14] |
LUTFI Z, ALAM F, NAWAB A, HAQ A, HASNAIN A. Effect of NaCl on physicochemical properties of Xanthan gum-Water chestnut starch complexes. International Journal of Biological Macromolecules, 2019,131:557-563.
doi: 10.1016/j.ijbiomac.2019.03.052 pmid: 30880058 |
[15] | 游东宏, 江雪秀. 不同因素对魔芋葡甘聚糖凝胶稳定性的研究. 宁德师范学院学报(自然科学版), 2013,25(4):380-382. |
YOU D H, JIANG X X. The study of different factors on the stability of Konjac glucomannan gel. Journal of Ningde Normal University (Natural Science Edition), 2013,25(4):380-382. (in Chinese) | |
[16] |
GENEVRO G M, DE MORAES M A, BEPPU M M. Freezing influence on physical properties of glucomannan hydrogels. International Journal of Biological Macromolecules, 2019,128:401-405.
pmid: 30684579 |
[17] |
ZHOU Y, JIANG R S, PERKINS W S, CHENG Y Q. Morphology evolution and gelation mechanism of alkali induced Konjac glucomannan hydrogel. Food Chemistry, 2018,269:80-88.
doi: 10.1016/j.foodchem.2018.05.116 pmid: 30100487 |
[18] | 倪俊杰, 曹连鹏, 傅玉颖, 李可馨, 沈亚丽, 王美. 魔芋葡甘聚糖与黄原胶复配凝胶的协同作用及其流变特性. 中国食品学报, 2018,18(10):58-68. |
NI J J, CAO L P, FU Y Y, LI K X, SHEN Y L, WANG M. The synergy of mixed gels of Konjac Glucomannan and Xanthan and its rheological behavior. Journal of Chinese Institute of Food Science and Technology, 2018,18(10):58-68. (in Chinese) | |
[19] |
YANG X, GONG T, LI D, Li A Q, SUN L J, GUO Y R. Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of Xanthan and Konjac Glucomannan. Carbohydrate polymers, 2019,226:115278.
doi: 10.1016/j.carbpol.2019.115278 pmid: 31582087 |
[20] |
YANG X, GONG T, LU Y H, Li A Q, SUN L J, GUO Y R. Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels. Carbohydrate polymers, 2020,229:115468.
doi: 10.1016/j.carbpol.2019.115468 pmid: 31826449 |
[21] | 杨贞. 碱性条件下魔芋胶对小麦淀粉凝胶流变和质构特性的影响[D]. 郑州: 河南农业大学, 2018. |
YANG Z. Effect of Konjac Gum on the rheological and texture properties of wheat starch gel under alkaline condition[D]. Zhengzhou: Henan Agricultural University, 2018. (in Chinese) | |
[22] | NING Y J, CUI B, YUAN C, ZOU Y Y, LIU W Z, PAN Y. Effects of Konjac Glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch. Food Hydrocolloids, 2020,100:105342. |
[23] |
GONG T, HOU Y J, YANG X, GUO Y R. Gelation of hydroxyethyl cellulose aqueous solution induced by addition of colloidal silica nanoparticles. International Journal of Biological Macromolecules, 2019,134:547-556.
pmid: 31100393 |
[24] | YANG X, NISAR T, LIANG D, HOU Y J, SUN L J, GUO Y R. Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator. Food Hydrocolloids, 2018,79:560-571. |
[25] | LI J W, MA J W, CHEN S J, HE J M, HUANG Y D. Characterization of calcium alginate/deacetylated Konjac Glucomannan blend films prepared by Ca2+ crosslinking and deacetylation. Food Hydrocolloids, 2018,82:363-369. |
[26] |
YANG X, HOU Y J, GONG T, SUN L J, XUE J, GUO Y R. Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions. International Journal of Biological Macromolecules, 2019,131:959-970.
doi: 10.1016/j.ijbiomac.2019.03.137 pmid: 30910680 |
[27] |
REINOSO D, MARTIN-ALFONSO M J, LUCKHAM P F, MARTINEZ-BOZA F J. Rheological characterization of Xanthan gum in brine solutions at high temperature. Carbohydrate Polymers, 2019,203:103-109.
doi: 10.1016/j.carbpol.2018.09.034 pmid: 30318193 |
[28] |
MAO C F, CHEN C H. A kinetic model of the gelation of Konjac Glucomannan induced by deacetylation. Carbohydrate Polymers, 2017,165:368-375.
doi: 10.1016/j.carbpol.2017.02.078 pmid: 28363561 |
[29] |
侯团伟, 张虹, 毕艳兰, 池娟娟. 食品胶体的凝胶机理及协同作用研究进展. 食品科学, 2014,35(23):347-353.
doi: 10.7506/spkx1002-6630-201423067 |
HOU T W, ZHANG H, BI Y L, CHI J J. Recent progress in gelation mechanism and synergistic interaction of common gums. Food Science, 2014,35(23):347-353. (in Chinese)
doi: 10.7506/spkx1002-6630-201423067 |
|
[30] | WILLIAMS P A, CLEGG S M, LANGDON M J, NISHINARI K, PICULELL L. Investigation of the gelation mechanism in κ-carrageenan/ konjac mannan mixtures using differential scanning calorimetry and electron spin resonance spectroscopy. Macromolecules, 1993,26(20):5441-5446. |
[31] |
HUANG L, TAKAHASHI R, KOBAYASHI S, KAWASE T, NISHINARI K. Gelation behavior of native and acetylated Konjac Glucomannan. Biomacromolecules, 2002,3(6):1296-1303.
doi: 10.1021/bm0255995 pmid: 12425668 |
[1] | FENG Xiao,ZHANG Fan,CHEN Ying,CHENG JiaXin,CEN KaiYue,TANG XiaoZhi. Effects of Adding Quinoa Protein Pickering Emulsion on Freeze- Thaw Stability of Fish Surimi Gel [J]. Scientia Agricultura Sinica, 2022, 55(10): 2038-2046. |
[2] | Di WU,JiaYu WANG,XiaoZhi TANG,QiuHui HU. Influence of Exogenous Protein Addition on Whole Wheat Dough Properties and Bread Quality Characteristics [J]. Scientia Agricultura Sinica, 2021, 54(6): 1258-1269. |
[3] | LI PeiYuan,LI XiaoFei,LI AnQi,YU WenYan,GUO Chuo,YANG Xi,GUO YuRong. Microstructure and Rheological Behavior of Mixed Konjac Glucomannan and Xanthan Induced by Thermo-Alkali Treatment [J]. Scientia Agricultura Sinica, 2020, 53(18): 3792-3804. |
[4] | LIANG Di, YANG Xi, GUO YuRong. Effects of Different Concentrations of Apple Polyphenols on the Physicochemical Properties of Chitosan Membrane Fluids [J]. Scientia Agricultura Sinica, 2018, 51(14): 2799-2813. |
[5] | NING JiYing, GU FengYing, GAO PingPing, CAO JingJing, LUO QiQi, WANG Feng. Freeze-Thaw Stability of Waxy Corn Starch Gel [J]. Scientia Agricultura Sinica, 2017, 50(8): 1514-1524. |
[6] | ZHANG QingAn, ZHANG XinYun, FENG YuLin, SHI FangFang. Compositions and Physicochemical Properties of Sweet Almond Isolate Proteins [J]. Scientia Agricultura Sinica, 2017, 50(13): 2564-2575. |
[7] | HAN Wan-you, DONG Gui-ru, QU Yu-ling MENG Yong-hong, GUO Yu-rong, DENG Hong . Gel Model and Mechanism of Low-Methoxyl Apple Pectin for Various pH [J]. Scientia Agricultura Sinica, 2016, 49(13): 2603-2611. |
[8] | YANG Ling, ZHANG Cai-xia, KANG Guo-dong, TIAN Yi, CONG Pei-hua. Rheologic Properties of ‘Huahong’ Apple Pulp and Their Principal Component Analysis [J]. Scientia Agricultura Sinica, 2015, 48(12): 2417-2427. |
[9] | TANG Xiao-Zhi, HU Zhan-Qiang, ZHOU Jian-Min, FANG Yong, SHEN Xin-Chun, HU Qiu-Hui. Influence of Brown Rice Flour on Wheat Dough Rheological Properties and Cookie Quality Characteristics [J]. Scientia Agricultura Sinica, 2014, 47(8): 1567-1576. |
[10] | YU Hua-Ning-12, WANG Jia-Yue-3, HANG Feng-1, LIU Zhen-Min-1, LI Yun-Fei-2, GUO Ben-Heng-1, MEI Jun-2, XIA Yong-Jun-1, HOU Jian-Ping-1. Texture and Rheological Properties of Camembert Cheeses During Ripening [J]. Scientia Agricultura Sinica, 2013, 46(19): 4149-4156. |
[11] | HU Qiu-Hui, GAO Yong-Xin, YANG Wen-Jian, FANG Yong, MA Ning, YUAN Biao, ZHAO Li-Yan. Evaluation of the Effect of Lentinus edodes Powder on Dough Rheological Properties with Mixolab [J]. Scientia Agricultura Sinica, 2013, 46(10): 2159-2167. |
[12] | LI Yan-Jie, HA Yi-Ming, WANG Feng, LI Yong-Fu. Effect of Irradiation on the Molecular Weight and Structure and Rheological Behaviour of Xanthan Gum [J]. Scientia Agricultura Sinica, 2011, 44(21): 4454-4463. |
[13] | ,,. Effect of Deacetylation in Course of Konjac Glucomannan Carboxy Methylation and Structure Characterization of the Products [J]. Scientia Agricultura Sinica, 2005, 38(10): 2090-2095 . |
|