食品科学2012，Vol.33Issue(9)：47-49,3.
κ-卡拉胶与魔芋胶复配凝胶结构探讨
Preliminary Study on Structure of κ-Carrageenan-Konjac Gum Blend Gels
摘要
Abstract
Structural analysis of κ-carrageenan,konjac gum,and their mixture at a mass ratio of 5.5：4.5 was carried out using DSC,FT-IR and SEM.The FT-IR results showed that hydroxyl group peak of κ-carrageenan and konjac gum shifted to lower wave number direction compared with their mixture.The DSC endothermic peak of κ-carrageenan-konjac gum mixture was wider than κ-carrageenan alone.SEM image showed that the morphology of the mixture gel was more compact than κ-carrageenan.Therefore,it was speculated that κ-carrageenan acted as the backbone of the mixed gel network system while konjac gum played a scattering role.关键词
κ-卡拉胶/魔芋胶/复配凝胶/结构Key words
κ-carrageenan/konjac gum/gel blend/structure分类
轻工纺织引用本文复制引用
魏玉,王元兰..κ-卡拉胶与魔芋胶复配凝胶结构探讨[J].食品科学,2012,33(9):47-49,3.基金项目
中南林业科技大学高层次人才引进项目 （）
