Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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XU Yan-chun, DING Bao-miao, XU Zhen-ming, TIAN Zhi-hong. Study on stability of gel which mixes konjac glucomannan with carboxymethyl starch[J]. Science and Technology of Food Industry, 2013, (23): 286-288. DOI: 10.13386/j.issn1002-0306.2013.23.056
Citation: XU Yan-chun, DING Bao-miao, XU Zhen-ming, TIAN Zhi-hong. Study on stability of gel which mixes konjac glucomannan with carboxymethyl starch[J]. Science and Technology of Food Industry, 2013, (23): 286-288. DOI: 10.13386/j.issn1002-0306.2013.23.056
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Study on stability of gel which mixes konjac glucomannan with carboxymethyl starch

    Abstract
  • The mixed gels of konjac glucomannan and carboxymethyl starch (KGM- CMS) were prepared.The effects of the concentration of mixed gel, the mixed proportion, heat time, temperature, deposited time and the concentration of potassium chloride (KCl) on the mixed gel strength were investigated.The experimental results indicated that the minimum necessary concentration for getting good quality of compound gel was 20g /L.The optimal conditions were the mixed proportion 8∶2 (KGM∶ CMS) , heat time 90min, temperature 75℃ and deposited time 24h, respectively.Moreover, it also revealed that KCl would decrease the stability of compound gel.
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