热碱致魔芋胶与黄原胶共混凝胶的显微结构与流变规律

李培源(

),李晓飞,李安琪,余文艳,郭绰,杨曦,郭玉蓉(

)

Microstructure and Rheological Behavior of Mixed Konjac Glucomannan and Xanthan Induced by Thermo-Alkali Treatment

LI PeiYuan(

),LI XiaoFei,LI AnQi,YU WenYan,GUO Chuo,YANG Xi,GUO YuRong(

)

图1. 不同魔芋胶和黄原胶比例复合凝胶强度及凝胶外观
A：2.0%的魔芋胶凝胶在不同加热时间下凝胶强度测定结果,加热温度为90℃;B：2.0%的魔芋胶凝胶不同加热时间下的凝胶外观;C：不同比例条件下,热碱协同处理和碱处理的魔芋胶与黄原胶复合凝胶的强度测定结果;D：热碱协同处理和碱处理的魔芋胶与黄原胶复合凝胶外观。图中不同小写字母表示差异显著（P<0.05）。下同

Fig. 1. Gel strength and gel appearance of different konjac glucomannan to xanthan ratios
A: Gel strength of 2.0% konjac glucomannan gel at different heating time and at 90℃; B: Gel appearance of 2.0% konjac glucomannan gel with different heating time; C: Gel strength of different konjac glucomannan to xanthan ratios after hot alkali co-treatment for 2 h and alkali treatment; D: Appearance of different ratios of konjac glucomannan: xanthan gels after hot alkali co-treatment 2 h and alkali treatment, respectively. Different lowercase letters indicate significant differences (P<0.05). The same as below.