In order to investigate effect of konjac glucomannan on gel properties and microstructure of casein , with a view to preparing gel food with good gel properties, several factors with more significant impacts such as concentration of konjac glucomannan, concentration of sodium carbonate (Na2CO3) and gel temperature were set as studied factors, gel strength was set as response value for optimized design of the response surface with three factors and three levels , and used a scanning electron microscope (SEM) to characterize the microstructure. Results showed that concentration of konjac glucomannan, concentration of sodium carbonate and gel temperature were significantly influenced factors of strength of casein gel , interaction between any two factors affects had significant effects on gel strength of casein, when their numbers were 0.60%, 1.02% and 89.46℃, model predicted gel strength would reach to its maximum which referred to 235.948g/mm2; casein binded with konjac glucomannan covalently, secondary structure of casein was damaged, and its molecular chain stretched at full, leading to original structure of casein changed.
NETL
NSTL
万方数据
维普
