黄原胶与魔芋胶协同相互作用及其凝胶化的研究

黄原胶与魔芋胶协同相互作用及其凝胶化的研究 STUDY ON SYNERGISTIC INTERACTION AND GELATION OF XANTHAN AND AMOPHOPHALLUS GUM 何东保 He Dongbao 1 first-author 杨朝云 Yang Chaoyun 1 詹东风 Zhan Dongfeng 1 武汉大学环境科学系 武汉大学环境科学系 Department of Environment Science, Wuhan University Department of Environment Science, Wuhan University 黄原胶和魔芋胶都是非凝胶多糖，但将二者按一定比例混合可以出现协同相互作用，得到凝胶．当黄原胶与魔芋胶的比例为７０／３０（ｍ／ｍ），总糖浓度为１．０％时协同效应达到最大值．混合多糖胶凝化能力不仅与混合比例有关，还与黄原胶的转变温度和体系盐离子浓度有关． Xanthan gum and amophophallus gum were not gelation polysaccharides. It can get gelation when mixed Xanthan gum and Amophophallus gum by some ratio. There was a synergistic interaction maximum when the ratio of xanthan gum and amophophallus gum was 70/30, the total polysaccharide concentration was 1.0%. The gelation abilities are not only affected by the mixed ratio but also the order disorder transition temperature of xanthan gum（ T m） and the bulk salt ionic concentration. 多糖 协同相互作用 凝胶化 polysaccharide synergistic interaction gelation TQ432;O629.12 国家自然科学基金(61672102) 1998-02-01 2021-04-01 2