Textural Properties of κ-Carrageenan-Konjac Gum Compound Gel

doi:10.7506/spkx1002-6300-201005022

Abstract

Abstract:

Konjac andκ-carrageenan were used to form a compound gel. The effects of konjac/κ-carrageenan ratio, compound gel concentration, pH Value, ionic strength, KCl and CaCl2 on textural properties of this compound gel were investigated. Results indicated that an excellent synergistic effect on hardness, elasticity and cohesiveness of compound gel was exhibited due to the molecular interaction betweenκ-carrageenan and konjac gum. An optimal gelation was achieved under the following conditions: compound gel concentration 2.0 g/100mL, pH 3.0－6.0, ionic strength 0.3－0.4 mol/L, 0.1－0.4 g/100mL KCl and 0.1 g/100mL CaCl2. These results can provide theoretical references for the application of this compound gel in food industry.

Key words: κ-carrageenan, konjac gum, compound gel, textural properties

CLC Number:

TS201.2

WEI Yu，WANG Yuan-lan*，HU Yun-chu. Textural Properties of κ-Carrageenan-Konjac Gum Compound Gel[J]. FOOD SCIENCE, 2010, 31(5): 96-100 https://doi.org/10.7506/spkx1002-6300-201005022

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Textural Properties of κ-Carrageenan-Konjac Gum Compound Gel

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