Gel properties of K-Carrageenan- Konjac Gum Mixed Gel and Their Influence Factors

摘要

In order to verify the properties of Konjac-K-Carrageenan mixed gel, some effects were studied in this paper, including K-Carrageenan-Konjac on their mixtures viscosity, temperature, heating time, concentration, storage temperature and time, KCl, CaCl_2 and NaCl concentration in storage condition. The results showed that great synergism interaction existed among K-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), KC1 concentration 0.1%, CaCl_2 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.