【摘要】 魔芋精粉与黄原胶均为非凝胶多糖，但二者共混可以得到凝胶．当魔芋精粉与黄原胶的共混比例为３０／７０、多糖总浓度为１％，可达到协同相互作用的最大值．同时也讨论了制备温度（Ｔｐ）和体系盐离子浓度对凝胶化的影响，并从其ＦＴＩＲ谱图上分析了这两种多糖分子间相互作用的机理．更多还原

【Abstract】 Refined konjac flour and Xanthan were not gelation polysaccharides.They can get geled when mixed.There was a synergistic interaction maximun when the mixed ratio of refined konjac flour and xanthan was 30/70,the total polysaccharide concentration was 1%.Studies have been made on the gelation effect of the preparation temperature (T\-p) and bulk salt ionic concentration.It has been observed that, there was a jelly\|glue strength maximum when Tp was 80 and salt ionic concentration was 0.2molL-1. The melting temperature of the gels (Tp) and the viscosity of melting gels will increase with increasing the salt concentration.Interaction between molecules of two polysaccharides was investigated by FTIR spectrometry.\=更多还原