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《Journal of Tropical Biology》 2015-04
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Construction of Stability of Konjac Glucomannan Colloidal Particles

CHEN Han;TAN Xiaodan;ZHANG Fusheng;PANG Jie;SHEN Benshu;YU Peitao;TANG Xiuqing;College of Food Science,Fujian University of Agriculture and Forestry;College of Food Science,Southwest University;  
Kongjac glucomannan( KGM) was blended with pullulan( PULL) by using a single factor experiment to determine the effect of KGM concentration,PULL concentration,swelling temperature and swelling time on the swelling properties of the KGM / PULL blend system,and a three factorial and three level response surface design was optimized by using the Box-Behnken design with the conditions determined of significant effect as the factors and the viscosity of the blend sol solution as the response value,and a mathematical model was established for statistical analysis by using the software Design-Expert V8. 0. 6 to fit the surface response values to the regression curve of variables. The KGM concentration,PULL concentration and swelling time were determined as most important factors affecting the viscosity of the blend sol solution; the interaction between the KGM concentration and the swelling time gave a significant impact on the viscosity of the blend sol solution; when the KGM concentration,PULL concentration and swelling time were set at 0. 28%,0. 55% and 1. 9 h,respectively,the model predicted the optimal viscosity of the blend sol solution be 19. 237 1Pa·s,which fell within 1% of the error in the experiment,indicating this result had a high level of fitness and confidence.
【Fund】: 国家自然科学基金项目(31271837 31471704);; 福建省高校产学研重大专项(2013N5003);; 福建省自然科学基金(2011J0101);; 福建省教育厅科技计划项目(JA13439 JA13440);; 福建省林业厅科技计划项目(20135)
【CateGory Index】: TS201.2
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