Gel Properties of k-Carrageenan-Konjac Gum Mixed Gel and their Influence Factors

Yu Wei; Yuan Lan Wang; Xin Jian He

doi:10.4028/www.scientific.net/AMR.396-398.1389

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 396-398Gel Properties of k-Carrageenan-Konjac Gum Mixed...

Gel Properties of k-Carrageenan-Konjac Gum Mixed Gel and their Influence Factors

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.

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Periodical:

Advanced Materials Research (Volumes 396-398)

Pages:

1389-1393

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.396-398.1389

Citation:

Cite this paper

Online since:

November 2011

Authors:

Yu Wei, Yuan Lan Wang, Xin Jian He

Keywords:

Gel Strength, Konjac Gum, Mixed Gel, κ-Carrageenan

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