流变学
分离
葡甘露聚糖
化学
明胶
纹理(宇宙学)
乙酰化
卡拉胶
化学工程
材料科学
食品科学
有机化学
复合材料
生物化学
人工智能
工程类
图像(数学)
基因
计算机科学
作者
Yan Hu,Jing Tian,Jian Zou,Xiaoqing Yuan,Jing Li,Hongshan Liang,Fuchao Zhan,Bin Li
标识
DOI:10.1016/j.ijbiomac.2018.10.190
摘要
The main aim of the current study was to research the effect of the degree of konjac deacetylation on the rheological and textural properties of konjac glucomannan (KGM) and κ-carrageenan blends. A series of deacetylated konjac glucomannan (Da-KGM) with different degrees of deacetylation (0, 20.35%, 35.62%, 57.19%, and 74.01%) was prepared by a heterogeneous deacetylation method. The rheological and textural properties of mixed sols and gels of Da-KGM with different degrees of deacetylation and κ-carrageenan were determined. The results showed that the viscosities of mixed sols of Da-KGM and κ-carrageenan decreased with increasing degree of deacetylation. The partial removal of acetyl groups from konjac glucomannan could significantly improve the hardness and springiness of mixed gels of KGM and κ-carrageenan. Meanwhile, decreasing the acetyl content could decrease the syneresis of mixed gels. By regulating the deacetylation degree of konjac, gels with high gel strength could be prepared, which provides a new idea for the production of high-strength gelatin food.
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