魔芋胶的流变学及加工特性的研究

邓林; 刘延岭

doi:10.13386/j.issn1002-0306.2017.18.011

魔芋胶的流变学及加工特性的研究

邓林,
刘延岭

四川工商职业技术学院

详细信息

作者简介:
邓林 (1977-) , 女, 硕士, 副教授, 主要从事食品生物技术方面的科研和教学, E-mail:ddlin@126.com。;

中图分类号: TS201.7
计量
- 文章访问数: 0197
- HTML全文浏览量: 044
- PDF下载量: 0463
出版历程
- 收稿日期: 2017-02-12

Study on rheological and processing characteristics of konjac gum

Sichuan Technology and Business College

摘要

摘要: 通过对魔芋胶的流变学特性和加工特性,如持水力和冻融稳定性的研究,得到以下结论:魔芋胶为剪切变稀的假塑性流体,属于热不可逆凝胶;魔芋胶的持水力较好,但是其冻融稳定性不好。故在食品加工中要依据具体情况选择性使用魔芋胶。
- 魔芋胶 /
- 流变学特性 /
- 加工特性
Abstract: The rheological and processing characteristics such as water holding capacity and freeze-thaw stability of konjac gum were studied.The results showed that konjac gum solutions was pseudoplastic fluid and was thermally irreversible gel.Its water holding capacity was better but freeze-thaw stability was not good. Therefore, the using of konjac gum should be based on the specific situation in food processing.
- konjac gum /
- rheological properties /
- processing characteristics

HTML全文

参考文献(14)

[1]	陈运忠, 候章成.魔芋胶 (魔芋葡甘聚糖KGM) 在食品添加剂工业中的应用机理和实践[J].食品工业科技, 2006 (1) :155-157.
[2]	黄明发, 鲁兴容, 刁兵, 等.魔芋胶的功能特性及其在肉制品中的应用[J].中国食品添加剂, 2012 (2) :186-190.
[3]	马正智, 彭小明, 董杰, 等.我国魔芋胶的应用研究进展[J].食品添加剂专论综述, 2008 (4) :101-107.
[4]	郑梅霞, 朱育菁, 刘波, 等.黄原胶的流变性及与魔芋胶等的协效性研究[J].食品工业科技, 2016 (8) :303-306.
[5]	Huang Y, Tang J, Swanson BG, et al.Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels[J].Carbohydrate Polymers, 2003, 75 (5) :106-110.
[6]	Lu Zhanhui, Yuan Meilan, Sasaki T, et al.Rheological properties of fermented rice flour gel[J].Cereal Chemistry, 2007, 84 (6) :620-625.
[7]	Barrangou LM, Drake M, Daubert CR, et al.Textural properties of agarose gels.II.Relationships between rheological properties and sensory texture[J].Food Hydrocolloids, 2006, 20 (23) :196-203.
[8]	Gomez-Diaz D, Navaza JM, Quintans-Riveiro L C.Influence of mixing and temperature on the rheological properties of carboxymethyl cellulose/kappa-carrageenan mixtures[J].European Food Research and Technology, 2008, 32 (9) :312-315.
[9]	周建芳, 张黎明, Perter SHui.两性瓜尔胶衍生物溶液的流变特征[J].物理化学学报, 2003 (11) :1081-1084.
[10]	Peressini D, Peighambardoust SH, Hamer RJ, et al.Effect of shear rate on microstructure and rheological properties of sheared wheat doughs[J].Journal of Cereal Science, 2008, 48 (2) :426-438.
[11]	Rao MA.Rheology of Fluid and Semisolid Foods[M].Berlin:Springer Verlag, 1999:329-334.
[12]	Rao M A, Cooley HJ.Determination of effective shear ratesin rotational viscometers with complex geometries[J].Journal of Texture Studies, 1984, 28 (3) :223-229.
[13]	H Lin, L Lai.Isolation and viscometric characterization of hydrocolloids from mulberry (Morus alba L.) leaves[J].Food Hydrocolloids, 2009, 23 (3) :840-848.
[14]	Pongsawatmanit R, Temsiripong T, Ikeda S, et al.Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch[J].Journal of Food Engineering, 2006, 77 (1) :41-50.