天津科技大学学报2024，Vol.39Issue(2)：8-15,8.DOI:10.13364/j.issn.1672-6510.20230018
亚麻籽胶-魔芋胶复合凝胶体系的制备及特性研究
Preparation and Characteristics of Flaxseed Gum-Konjac Glucomannan System
摘要
Abstract
As the gel property of flaxseed gum(FG)is weak,while the viscosity and good water holding property of konjac glucomannan(KGM)is high,which can improve the characteristics of the flaxseed gum-konjac glucomannan system(FKG).In our current study,FG and KGM were used as raw materials to study the formation process and characteristics of FKG at different ratios.The results showed that the gel strength and properties of FKG gradually increased with the increasing pro-portion of KGM.These characteristics would reach the maximum when the mass ratio of FG to KGM was 6∶4,and the hardness,chewiness,adhesion and elasticity of the FKG were better than those of other proportions,which were about 10.00 times,6.25 times,5.29 times and 1.61 times higher than FG,respectively.The apparent viscosity and shear stress re-flected strong synergy.The absolute value of Zeta potential was 13.85 mV,with relatively high stability.The intermolecular hydrogen bond between FG and KGM was observed by the hydroxyl stretching vibration peak near 3425.13 cm-1 in the in-frared spectrum.The scanning electron microscope results confirmed that FKG had a relatively dense spatial network struc-ture,indicating that FG and KGM composite effectively improved the gel performance,which has provided a basis for fur-ther promoting the research and application of flaxseed gum.关键词
亚麻籽胶/魔芋胶/复合凝胶/凝胶特性/凝胶结构Key words
flaxseed gum/konjac glucomannan/composite gel/gel characteristics/gel structure分类
轻工纺织引用本文复制引用
杨振东,李文博,程婕,钟添宇,杨晨,汪建明..亚麻籽胶-魔芋胶复合凝胶体系的制备及特性研究[J].天津科技大学学报,2024,39(2):8-15,8.基金项目
国家自然科学基金青年科学基金项目(32001626) （32001626）
