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()
),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()
),LI PeiYuan,LI AnQi,YU WenYan,GUO Chuo,YANG Xi,GUO YuRong()
图10. 样品的热重分析
A：2.0%魔芋胶;B：2.0%魔芋胶+0.25%黄原胶;C：2.0%魔芋胶+0.5%黄原胶;D：2.0%魔芋胶+0.75%黄原胶;E：2.0%魔芋胶+1.0%黄原胶;F：2.0% 黄原胶
Fig. 10. Thermogravimetric analysis of samples
A: 2.0% KGM; B: 2.0% KGM+0.25% Xanthan; C: 2.0% KGM+0.5% Xanthan; D: 2.0% KGM+0.75% Xanthan; E: 2.0% KGM+1.0% Xanthan; F: 2.0% Xanthan
