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《Guangzhou Food Science and Technology》 2004-04
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Study on Synergistic Interaction and Gelation of Konjac Glucomannan and Guaran Gum

WU Shao-yan1,2 , ZHANG Sheng-hui2 , WU Gui-chao2 (1.Central China Normal University, Wuhan 430079) (2.Hubei Institute for Nationalities, Enshi 445000)  
Konjac Glucomannan(KGM) and Guran gum are not gelatiopn polysaccharide. It can get gelation when Guaran and KGM are mixed by some ratio. This is the synergistic interaction result of polysaccharide’s molecules. There is synergistic interaction maximum while the mixed ratio of KGM and Guran gum is 60/40,the total polysaccharide concentration 1%, TP 80OC and salt ionic (Ca2+)concentration 0.1mol/L.Interraction machanism between molecules and molecules of two polysaccharide were investigated by FT-IR .
【Fund】: 湖北省教育厅青年项目资助(2004Q001)
【CateGory Index】: TS201
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