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《Food Science》 2010-05
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Textural Properties of κ-Carrageenan-Konjac Gum Compound Gel

WEI Yu,WANG Yuan-lan,HU Yun-chu (College of Science, Central South University of Forestry and Technology, Changsha 410004, China)  
Konjac andκ-carrageenan were used to form a compound gel. The effects of konjac/κ-carrageenan ratio, compound gel concentration, pH Value, ionic strength, KCl and CaCl2 on textural properties of this compound gel were investigated. Results indicated that an excellent synergistic effect on hardness, elasticity and cohesiveness of compound gel was exhibited due to the molecular interaction betweenκ-carrageenan and konjac gum. An optimal gelation was achieved under the following conditions: compound gel concentration 2.0 g/100mL, pH 3.0-6.0, ionic strength 0.3-0.4 mol/L, 0.1-0.4 g/100mL KCl and 0.1 g/100mL CaCl2. These results can provide theoretical references for the application of this compound gel in food industry.
【Fund】: 中南林业科技大学研究生创新基金项目(2007sx01);; 湖南省科技厅科研基金项目(2007FJ4156)
【CateGory Index】: TS201.2
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