Preparation Technology of Reversible Konjac Glucomannan Gel
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摘要:
采用响应面分析法对可逆性魔芋葡甘聚糖凝胶的制备条件进行了优化,观察了不同碱试剂及其浓度对可逆性魔芋葡甘聚糖凝胶特性的影响.结果表明:在碳酸钠、磷酸钠、氢氧化钙和磷酸氢二钠4种碱试剂中,采用磷酸氢二钠可在中性或弱碱性条件下制备可逆性魔芋葡甘聚糖凝胶;魔芋葡甘聚糖浓度、磷酸氢二钠浓度和加热时间对可逆性魔芋葡甘聚糖凝胶特性有显著影响;可逆性魔芋葡甘聚糖凝胶最佳的制备条件为魔芋葡甘聚糖浓度2.82%、磷酸氢二钠浓度1.00%、95℃下加热3.00 h.
Abstract:
The effects of different types of alkali reagents and their concentration on the properties of reversible konjac glucomannan gel were studied.Response surface analysis was used to optimize the preparation conditions of reversible konjac glucomannan gel.Th