GELLING INTERACTIONS OF PHYCOCOLLOIDS EXTRACTED FROM RED ALGAE WITH A GALACTOMANNAN FROM LOCUST BEAN AND A GLUCOMANNAN FROM KONJAC TUBER

被引：7

作者：

SEWALL, CJ

机构：

[1] FMC Corporation, Food Ingredients Division, Rockland, 04841, ME

来源：

JOURNAL OF APPLIED PHYCOLOGY | 1992年 / 4卷 / 04期

关键词：

CARRAGEENAN; FURCELLARAN; LOCUST BEAN GUM; KONJAC FLOUR; GEL; POLYSACCHARIDE;

D O I：

10.1007/BF02185792

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The synergistic interaction between three red algae extracts and the galactomannan from locust bean (Ceratonia siliqua L.) and the glucomannan from the konjac tuber (Amorphophallus konjac C. Koch (syn. A. rivieri Durien var. konjac (C. Kock) Engler)) has been characterized in terms of gel properties. The extract obtained from Eucheuma alvarezii Doty (E. cottonii of commerce) was highly synergistic with both konjac flour and locust bean gum. Furcellaria fastigiata (Huds.) Lamour and Eucheuma gelatinae (Esper) extracts were only slightly synergistic with locust bean gum, but were found to be highly synergistic with konjac flour.

引用

页码：347 / 351

页数：5

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