Affiliation:
1. Henan University of TCM
2. Central South University of Forestry and Technology
3. Hubei Dayukou Chemical Co Ltd
Abstract
In order to verify the properties of Konjac-κ-Carrageenan mixed gel, some effects were studied in this paper, including κ-Carrageenan-Konjac on their mixtures viscosity, temperature, heating time, concentration, storage temperature and time, KCl, CaCl2 and NaCl concentration in storage condition. The results showed that great synergism interaction existed among κ-Carrageenan and Konjac gum (such as viscosity and strength) for the action of molecular power. Moreover, the suitable conditions of gelation formation were mixed gel concentration 1.0%, 80°C water for 30 minutes, and then at room temperature for 6h, storage temperature (refrigeration, -5～18°C), KCl concentration 0.1%, CaCl2 concentration 0.1%～0.4% and NaCl concentration 0.6%～0.8%. These results could be theoretical reference for mixed gel application in food industry.
Publisher
Trans Tech Publications, Ltd.
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