TANG Bei, LUO Xue-gang. Study on the property of carboxmethyl cellulose-konjac glucomannan mixed sol[J]. Science and Technology of Food Industry, 2015, (02): 114-117. DOI: 10.13386/j.issn1002-0306.2015.02.016
Citation: TANG Bei, LUO Xue-gang. Study on the property of carboxmethyl cellulose-konjac glucomannan mixed sol[J]. Science and Technology of Food Industry, 2015, (02): 114-117. DOI: 10.13386/j.issn1002-0306.2015.02.016

Study on the property of carboxmethyl cellulose-konjac glucomannan mixed sol

  • The effect of weight ratio, stirring time, temperature, p H, and deposited time on its viscosity property of CMC-KGM sol were investigated systematically through single factor and L9 (34) orthogonal tests. The results indicated there was a synergistic thickening effect between CMC and KGM. An excellent stability regarding the viscosity of the CMC-KGM sol was found with the extension of deposited time, comparing with KGM sol. The optimal conditions for the preparation of CMC-KGM sol were as follows :the mass ratio of CMC to KGM was2∶8 (the initial concentration of CMC-KGM sol was 10g/L) , stirring time 4h, temperature 30℃ and p H at 7, respectively. Besides, ultimately, it was up to the viscosity of 38063 m Pa·s with respect to synthetic system.
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