CAJ | 학술논문

黄原胶与魔芋胶均为非凝胶多糖，但二者在一定条件下共混可以得到凝胶。当黄原胶与魔芋胶以0.7/0.3的配比共混，多糖总浓度为1％时，二者的协效凝胶性最强，即凝胶强度最大。同时对制备温度和体系盐离子浓度对多糖共混凝胶性的影响作了初步研究，研究表明，当制备温度80℃，盐离子浓度为0.2mol/L，凝胶强度最大。
황원효여마우효균위비응효다당，단이자재일정조건하공혼가이득도응효。당황원효여마우효이0.7/0.3적배비공혼，다당총농도위1％시，이자적협효응효성최강，즉응효강도최대。동시대제비온도화체계염리자농도대다당공혼응효성적영향작료초보연구，연구표명，당제비온도80℃，염리자농도위0.2mol/L，응효강도최대。
Xanthangum and konjac gum were not gelation polysaccharides. They could get geled when mixed. There was a jelly-glue strength maximum when the mixed ratio ofxanthan gum and konjac gum was in the ratio 0.7/0.3,When the total polysaccharide concentration was 1%.Studies have been made on the gelation effect at the preparation temperature and bulk salt ionic concentration. It has been observed that, there was a jelly-glue strength maximum when the preparation temperature was 80℃ and salt ionic concentration was 0.2mol/L.