Effects of Tremella fuciformis Polysaccharide on the Jelly Character of Carrageenan-Konjac Gum Compound Jelly
The effects of two kinds of Tremella fuciformis polysaccharide(TFPS)with different molecular weights on the jelly texture,solution state,gelling temperature and syneresis rate of Carrageenan-Konjac gum jelly are compared.The results show that for gell jelly,Tremella fuciformis polysaccharide 1(TFPS1)can significantly increase its hardness,chewiness and gumminess.When the amount of TFPS2 is less than 0.06％,it has no significant effect on the product texture.While the amount exceeds 0.06％,the product texture shows a decreasing trend.For drinking jelly,TFPS1 can significantly increase its hardness,springiness,gumminess and chewiness,but has no significant effect on the other physicochemical indexes of jelly.Large molecular weight Tremella fuciformis polysaccharide 2(TFPS2)can significantly increase the viscosity and effectively control the syneresis rate of jelly,but it has no significant effect on the gel texture parameters within a certain range(0.01％-0.03％).The addition of Tremella fuciformis polysaccharide can improve the properties of carrageenan-konjac gum compound jelly.It provides a theoretical basis for the application of Tremella fuciformis polysaccharide in jelly products.
Tremella fuciformis polysaccharidegell jellydrinking jellyjelly character
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