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《Modern Food Science and Technology》 2006-03
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The Study on the Swelling Properties of konjac and Xanthan complex gel

He Dan, Wu Yinglong (Department of food science, Sichuan agricultural university, Ya’an 625014, China)  
The swelling property of konjac and Xanthan complex gel was studied. The effect of temperature, pH, NaCl, ethanol on the degree of swelling and the speed of swelling was analyzed. The result showed that both the degree of swelling and the speed of swelling of the gel decreased with the increase in 20~40℃. Compared with in distilled water, the degree of swelling and the speed of swelling of gel was much higher in alkaline solution, but lower in acidic environment. The swelling of gel was restrained by NaCl and ethanol,the degree of swelling and the speed of swelling declined with the increase in the concentration of NaCl and ethanol.
【CateGory Index】: TS201.2
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