【摘要】 为了探讨不同分子质量魔芋葡甘聚糖的凝胶性质,通过正交实验分析了浓度、pH值、温度、卡拉胶和尿素对不同分子质量魔芋葡甘聚糖凝胶粘度、凝胶强度和冻融稳定性的影响.结果显示:不同分子质量魔芋葡甘聚糖都有同一最佳凝胶制备条件:pH为11.0,温度为85℃.魔芋葡甘聚糖的浓度增大,不同分子质量的魔芋葡甘聚糖凝胶的粘度、凝胶强度和冻融稳定性都增大,分子质量增大,凝胶强度也增强.而不同分子质量的魔芋葡甘聚糖与卡拉胶都具有最佳凝胶配比4∶6,且重均分子质量为650 000～700 000 Da的魔芋葡甘聚糖凝胶性能最佳.结果表明:不同分子质量魔芋葡甘聚糖凝胶稳定性受浓度、pH值、温度和尿素的影响程度不同,分子质量越小,影响越大.更多还原

【Abstract】 An orthogonal test was conducted to investigate the effects of concentration,pH,temperature,urea and carrageenan on the gel properties(viscosity,strength and freeze-thaw stability) of konjac glucomannan(KGM) which were of different molecular weight.The optimum pH and temperature were 11.0 and 85 ℃,respectively,for any KGM,independent of its molecular weight.The gel viscosity,gel strength and freeze-thaw stability of KGM increased with KGM concentration.Gel strength increased with increasing molecular weight of GKM.The optimum ratio of KGM∶carrageenan was 4∶6 for KGM of any molecular weight.The KGM with a molecular weight in the range of 650 000-700 000 Da had the best gel properties.In conclusion,the stability of KGM gel improved with increasing molecular weight and was affected by all the factors in this study in different degrees,and the smaller the molecular weight was,the bigger f the effects were.更多还原