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2 不同黄原胶添加量的复合凝胶90℃加热时凝胶网络G'变化趋势一级动力学拟合参数

Table 2 Parameters of the fitted equation of first order kinetics of G' of the KGM/Xanthan gels at a fixed KGM concentration (2%, w/v) and different Xanthan concentrations during heating at 90℃

样品Sample G'sat k R2 2% KGM (Control) 5944.73 3.58×10-4 0.9800 2% KGM+0.25% Xanthan 4613.90 2.42×10-4 0.9918 2% KGM+0.5% Xanthan 3853.96 1.14×10-4 0.9829 2% KGM+0.75% Xanthan 1760.91 0.78×10-4 0.9915 2% KGM+1.0% Xanthan 1247.19 0.54×10-4 0.9963