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《ACTA POLYMERICA SINICA》 1999-04
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STUDY ON SYNERGISTIC INTERACTION AND GELATION OF\=REFINED KONJAC FLOUR AND XANTHAN

HE Dongbao, ZHAN Dongfeng, ZHANG Wenju\= (Department of Environment Science,Wuhan University,Wuhan\ 430072)  
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.\=
【Fund】: 国家自然科学基金
【CateGory Index】: O648,O648
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