PREPARATION AND CHARACTERIZATION OF XANTHAN-MODIFIED KONJAC GEL

摘要

Xanthan-modified konjac gel was successfully prepared using the synergistic effect between the two polysaccharides konjac glucomannan (KGM) and xanthan gum (XG). The effects of XG-to-KGM ratio, total polysaccharide concentration, Na2CO3 concentration, stirring time and KCl concentration on the properties of konjac gel were investigated by single factor experiment. The xanthan-modified konjac gel was characterized, and the gel strength, gel elasticity and gel water-holding capacity were used as the indicators. The properties of konjac gel were significantly improved by the addition of XG because of the synergistic effect between KGM and XG. The result showed that the high-quality konjac gel could be obtained under the conditions of XG-to-KGM ratio, 1:5; total polysaccharide concentration, 3%; Na2CO3 concentration, 1.5%; stirring time, 90min; and KCl concentration, 0.6%. The results indicate that XG could be used to effectively modify and improve the quality of konjac gel, and it may expand the konjac gel application in food field.