黄原胶添加对碱法诱导魔芋胶凝胶特性及凝胶机制的影响
|
|
李晓飞,李培源,李安琪,余文艳,郭绰,杨曦,郭玉蓉
|
Effects of Xanthan Addition on the Gel Properties and Gel Mechanism of Alkaline-Induced Konjac Glucomannan Gels
|
|
LI XiaoFei,LI PeiYuan,LI AnQi,YU WenYan,GUO Chuo,YANG Xi,GUO YuRong
|
|
表1 样品制备各组分添加量
|
Table 1 Addition amounts of each component in sample preparation
|
|
编号
No. | 3%魔芋胶
3% KGM (g) | 魔芋胶干重
KGM dry weight (g) | 魔芋胶浓度
KGM concentration (w?v-1) | 5%黄原胶
5% Xanthan (g) | 黄原胶干重
Xanthan dry weight (g) | 黄原胶浓度
Xanthan concentration (w?v-1) | 去离子水
Deionized water (mL) | | 0 | 133.3 | 4 | 2% | 0 | 0 | 0 | 56.7 | | 1 | 133.3 | 4 | 2% | 10 | 0.5 | 0.25% | 46.7 | | 2 | 133.3 | 4 | 2% | 20 | 1 | 0.5% | 36.7 | | 3 | 133.3 | 4 | 2% | 30 | 1.5 | 0.75% | 26.7 | | 4 | 133.3 | 4 | 2% | 40 | 2 | 1.0% | 16.7 | | 5 | 133.3 | 4 | 2% | 50 | 2.5 | 1.25% | 6.7 | | 6 | 133.3 | 4 | 2% | 60 | 3 | 1.5% | 0 |
|
|
|