ABSTRACT

Gel mixtures play an important role in food processing. We investigated the interactions among three polysaccharides, konjac glucomannan (KGM), κ-carrageenan (κCG), and modified corn starch (MCS), by applying central composite design of response surface methodology to model and optimize the weighted value (WV) for water holding capacity (WHC), hardness (H), and springiness (S) of gelation. Using statistical analysis, we determined the optimum gel mixture formulation as 6 g κCG, 8 g KGM, and 9 g MCS, with a maximum WV of 0.945. The order of influence of the three polysaccharides on the gel properties of the mixture was κCG > MCS > KGM. Scanning electron microscopy revealed that KGM and κCG formed a spiral structure with the gaps filled with MCS; the three polysaccharides formed a closely networked structure. Our results demonstrated that optimizing gel mixture using response surface methodology is effective, particularly, where high-quality gel mixture is required.

摘要

凝胶混合物在食品加工中起着重要作用。通过应用响应面方法的中心复合设计来建模和优化水的加权值（WV），我们研究了魔芋葡甘露聚糖（KGM），κ-角叉菜胶（κCG）和改性玉米淀粉（MCS）这三种多糖之间的相互作用。保持力（WHC），硬度（H）和凝胶弹性（S）。使用统计分析，我们确定了最佳凝胶混合物配方为6 gκCG，8 g KGM和9 g MCS，最大WV为0.945。三种多糖对混合物凝胶性质的影响顺序为κCG> MCS> KGM。扫描电镜观察发现，KGM和κCG形成螺旋结构，缝隙内充满了MCS。这三种多糖形成了紧密的网络结构。