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《Journal of Anhui Agricultural Sciences》 2006-10
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The Comparison Research between Fujian MBG and Jiangxi MBG

FENG Tao et al(Food School of Southern Yangtze University,Wuxi,Jiangsu 214036)  
Liangfen grass is a kind of herbal plant which is used to make Liangfen(a Chinese food,it seems like a cool jelly)in South China.Its leaves include a unique polysaccharide gum named Mesona Blume Gum,which is also abbreviated by MBG.The comparison was made between Fujian MBG and Jiangxi MBG from the gum yield,the proximate chemical compositions,the neutral sugar content,galacturonic acid content and neutral monosaccharide composition of the gum,the intrinsic viscosity of the gum and the textural properties of the MBG/tapioca starch mixed gel.The results indicated:in the aspect of the gum yield,the proximate chemical compositions,the neutral sugar content,galacturonic acid content and neutral monosaccharide composition of the gum,there were no significant difference;while in the aspect of the intrinsic viscosity and the textural properties of the mixed gel made from MBG tapioca starch,there were significant difference,and Fujian's cool jelly was 4.799 g more than Jiangxi's in the hardness aspect,in the springiness aspect,Fujian's was 0.2 more than Jiangxi's,in the cohesiveness aspect,Fujian's was 0.099 more than Jiangxi's.To sum up from the above analysis,it showed that Fujian MBG was a little bit superior than Jiangxi MBG in gelling capacity.
【CateGory Index】: S576
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