| This paper aims to improve the nature of the sol and the properties of the gel by using carboxymethyl starch (CMS) to mix with konjac glucomannan (KGM). The possibility of mixing of KGM and CMS was predicted by molecular dynamics simulation, and the result was used as instruction for mixing. The effects of ratio, concentration, temperature, stiring time, salt ions and other factors on the KGM/CMS complex sol were discussed in this paper. The effects of ratio, concentration, gel temperature, pH, and standing time on the complex gel were also studied. Then the best process could be ascertained through quadratic-rotation-orthogonal experiment and orthogonal experiment. In order to provide references for the complex study on the application of KGM and KGM/CMS, the complex gel was applied to biomimetic food such as abalone to test its practical application results.The results was as follows:1 Molecular Dynamics Simulation of the Mixing of KGM/ CMSThe result of molecular dynamics simulation indicated that intermolecular hydrogen bond effect was generated after mixing of KGM/CMS, energy of position for system was decreased after mixing and was to being stable, intramolucular and intermoleculer hydrogen bond were formed between KGM/CMS, and the number of hydrogen bond was the highest when it was at 60℃, and the stable conformation was maintained.2 Property of the KGM/CMS Complex SolThe transparency of sol could be improved by increasing CMS, and when KGM/CMS application was 8︰2, the compounded sol had the best viscidity. With the increase of concentration, complex sol had higher viscidity and lower transparency. The best viscidity of sol got at 60℃, and the influence of temperature on transparency was not large. Constantly stirring could improve the transparency which is higher when stiring time was about 0.75 h. But the viscidity and luminousness of KGM/CMS complex sol would be dropped by KCl. 3 Property of the KGM/CMS Complex GelThe mechanical properties such as hardness, flexibility, gel intensity and retentiveness, etc., were highest when KGM/CMS application was 8︰2. With the increase of concentration, the hardness, flexibility, gel intensity and retentiveness of KGM/CMS complex gel rose, and the flexibility of the gel was best at 25.0 g/L. The mechanical properties and retentiveness were improved as the temperature rising, and 50～60℃was the characteristic gel temperature range. The mechanical properties and retentiveness were also raised as the pH rising. While pH>11.0,they were relatively stable. The intensity, flexibility and hardness could be improved in 24 hours quiescence. However, the retentiveness of the gel debased as the setting time extending.4 Best Conditions of the Sol and GelBy quadratic-rotation-orthogonal experiment, it could be concluded as follows: The best conditions of the 10.0 g/L KGM/CMS complex sol were: KGM/CMS application 7.5︰2.5, temperature 60℃, stirring time 0.875 h. And the best conditions of the KGM/CMS complex gel by orthogonal experiments and validation were: KGM/CMS application 8︰2, concentration 32.5 g/L, gel temperature 80℃, pH value 11.0, and standing time 20 h.5 Application of KGM/CMSThe best process conditions of KGM/CMS complex gel could be applied to the konjac biomimetic food, and experiments proved that the best technological conditions were KGM/CMS application 8︰2, concentration 32.5 g/L, gel temperature 90℃, and pH value 11.5 .These results indicated that the sol and gel properties of KGM could be improved by CMS. After complex, KGM/CMS sol or KGM/CMS gel with better performance under certain conditions, and good practical application results were attained. |
PDF Full Text Request