FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (3): 38-40.
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YANG Xin-Ting, WANG Lin-Feng, WANG Xiang-Dong
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Abstract: Xanthan gum and konjac gum were not gelation polysaccharides.They could get geled when mixed.There was a jelly-glue strength maximum when the mixed ratio of xanthan gum and konjac gum was in the ratio 0.7/0.3,When the total polysaccharide concentration was 1%.Studies have been made on the gelation effect at the preparation temperature and bulk salt ionic concentration.It has been observed that,there was a jelly-glue strength maximum when the preparation temperature was 80℃ and salt ionic concentration was 0.2mol/L.
Key words: Xanthan gum Konjac gum Gelation
YANG Xin-Ting, WANG Lin-Feng, WANG Xiang-Dong. Study on Synergistic Gelation of Xanthan Gum and Konjac Gum[J]. FOOD SCIENCE, 2001, 22(3): 38-40.
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