Optimization of Preparation Conditions of Konjac Glucomannan/κ-Carrageenan Composite Gel
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摘要: 为了优化κ-卡拉胶-魔芋葡甘聚糖复合凝胶制备条件,以期改善以魔芋葡甘聚糖为原料的复合凝胶质产品,使其具备较佳的特性黏度。本研究以κ-卡拉胶(KC)、魔芋葡甘聚糖(KGM)为实验对象,以复合胶液黏度作为指标,在单因素实验的基础上,通过建立三因素三水平响应面优化设计实验,对水浴温度、搅拌时间及底物配比工艺参数进行优化分析。结果表明:水浴温度、搅拌时间及底物配比是复合胶液黏度的显著影响因子(p<0.05),各因素间交互作用对复合胶液的黏度影响效果显著(p<0.05);当水浴温度为76 ℃,搅拌时间为1.5 h及底物配比(KGM:KC)为5:3时,实验所得复合胶液黏度值为68.87 Pa·s,与模型预测值69.1397 Pa·s接近,误差为0.39%<1%,说明经过优化所得的最佳工艺参数可靠合理。Abstract: In order to optimize the preparation conditions of konjac glucomannan(KGM)/κ-carrageenan(KC)composite gel,so as to improve the quality of konjac glucomannan composite gel products and to make it have a better intrinsic viscosity. This research investigated the viscosity of KGM/KC composite gel through established three-factor,three-level response surface optimizing design experiment with the water bath temperature,stirring time and intrinsic viscosity of substrate ratio as indexes. The result showed that water bath temperature,stirring time and the substrate ratio were the significant influencing factors of blend sol solution’s viscosity(p<0.05),the interaction impact between of them were significant(p<0.05). When water bath temperature,stirring time and the substrate ratio(KGM:KC)were set at 76 ℃,1.5 h and 5∶3 respectively,the optimal viscosity of the blend sol solution was 68.87 Pa·s,which was close to model predictive value 69.1397 Pa·s,and the error in this experiment was 0.39%<1%,those meaned that all the optimizing process parameters were reliable.
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Keywords:
- konjac glucomannan /
- κ-carrageenan /
- composite gel /
- intrinsic viscosity /
- response surface design
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期刊类型引用(3)
1. 田润苗，罗晓宇，许国娟，王纾涵，姜发堂，陈凯. 魔芋葡甘聚糖/可得然胶复合气凝胶的生物降解性研究. 食品工业科技. 2023(07): 143-151 . 
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2. 任艳艳，李斌，商龙臣，李晶. 湿热降解对花魔芋魔芋胶/κ-卡拉胶复配凝胶性能的影响. 食品与机械. 2020(07): 17-22+54 . 百度学术
3. 谢建华，庞杰，郑良燕. 大黄鱼肌原纤维蛋白-魔芋葡甘聚糖复合凝胶的凝胶质构研究. 长春师范大学学报. 2019(08): 75-78+82 . 百度学术
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