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投稿时间：2017-02-23
投稿时间：2017-02-23
中文摘要: 以全蛋液和魔芋葡甘聚糖（Konjac glucomannan，KGM）为对象，研究KGM浓度对全蛋液-KGM复合体系流变性、发泡性与凝胶性的影响。结果表明，随着KGM浓度的增加，全蛋液-KGM复合体系的表观黏度上升，当KGM浓度为0.10%时，黏度最大；复合体系的起泡性先上升后下降，当KGM浓度为0.06%时，起泡性最大；复合体系的泡沫稳定性上升，当KGM浓度为0.10%时，泡沫稳定性最大。KGM对复合体系的硬度与持水性影响显著（p＜0.05），对弹性的影响不显著（p＞0.05）。
Abstract:The effects of（Konjac glucomannan，KGM）concentration on the rheology，foaming and gelation of liquid whole egg-KGM complex were studied.The results showed that the apparent viscosity of liquid whole egg-KGM complex system increased with the increase of KGM concentration.When the concentration of KGM as to 0.10%，the viscosity of the composite system increased first and then decreased.When the concentration of KGM as to 0.06%，the foam expansion was the highest.When the concentration of KGM as to 0.10%，the foam stability was the highest.The effect of KGM on the hardness and water holding capacity of the complex system was significant（p＜0.05），and the effect of KGM on the springiness was not significant（p＞ 0.05）.
文章编号：201720004 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| JIANG Shan-shan，WU Bin，ZHAO Zhi-feng*，HE Qiang | College of Light Industry，Textile and Food Engineering，Sichuan University，Chengdu 610065，Sichuan，China |
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