李宇航，任元元^*，张 鑫，孟资宽，邹 育，雷英杰，王拥军

（四川省食品发酵工业研究设计院有限公司，成都611130）

摘要：为改善魔芋葡甘聚糖凝胶稳定性，以魔芋葡甘聚糖-小麦面筋蛋白为研究对象，探究魔芋葡甘聚糖-小麦面筋蛋白共混凝胶体系制备过程中总质量浓度、共混比例、溶胀时间、反应温度对共混凝胶体系的影响，以凝胶强度和持水性为指标，用响应面法对总质量浓度、共混比例和反应温度进行优化，得到最佳工艺参数为：总质量浓度为4.72 g/100 mL、共混比例为6.45∶3、溶胀时间1.5 h、反应温度83.2 ℃；在此条件下得到凝胶强度为4.72 N，持水性为87.9%，与预测值吻合率达到97.7%和99.2%。通过分析优化前后的凝胶样品质构特性，表明优化条件下制备的魔芋葡甘聚糖-小麦面筋蛋白共混凝胶体系的性能良好。

关键词：魔芋葡甘聚糖；小麦面筋蛋白；共混凝胶；凝胶特性

中图分类号：TS201.2 文献标识码：A 文章编号：1674-506X（2025）04-0024-0006

Study on Production of Konjac Glucomannan-Wheat Gluten Protein Blended Gel System and Its Gel Texture Properties

LI Yuhang，REN Yuanyuan^*，ZHANG Xin，MENG Zikuan，ZOU Yu，LEI Yingjie，WANG Yongjun

(Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China)

Abstract: To improve the stability of konjac glucomannan （KGM） gel，KGM-wheat gluten protein was selected as the research object to explore the effects of total mass concentration， blending ratio， swelling time， and reaction temperature on the blended gel system in the production process of KGM-wheat gluten protein blended gel system. By utilizing gel strength and water holding capacity as indicators， using the response surface methodology to optimize the total mass concentration， blending ratio and reaction temperature， the optimal process parameters were obtained：total mass concentration of 4.72 g/100 mL，blending ratio of 6.45∶3，swelling time of 1.5 h，and reaction temperature of 83.2 ℃. Under these conditions，the obtained gel strength was 4.72 N，water holding capacity was 87.9% ， and the coincidence rate with the predicted values reached 97.7% and 99.2%. Through analyzing the texture properties of the gel samples before and after optimization，it showed that the KGM- wheat gluten protein blended gel system produced under the optimized conditions exhibited good performance.

Keywords: konjac glucomannan；wheat gluten protein；blended gel；gel properties

doi: 10.3969/j.issn.1674-506X.2025.04-004