Abstract: The effect of ultrasound on extract of Mesona blumes Gum and the difference of gel property and chemical composition of different extracted methods were discussed. The results showed that gum yields increased from 29% to 33% and extract time shorten from 1.5 h to 30 min with ultrasonic-assisted extracting method. The optimum extracting time was 30min,and the extract temperature was 100℃,the concentration of alkali was 0.4%,the ratio of solid to liquid was 1:20,and the ultrasonic power was 400 W. The gel strength of mixed gel of ultrasonic-assisted extract and starch was much better than that of mixed gel of alkaline extract and starch. This may due to the large molecular size of polysaccharide of Mesona blumes without any damage. Besides,the calcium and kalium also affected the property of mixed gel.
马星,林莹,刘小玲,等. 凉粉草胶的超声辅助提取及胶体性质研究[J]. 食品与发酵工业, 2010, 36(03): 166-171.
Ma Xing,Liu Xiaoling,Lin Ying,et al. Study on Extracting Mesona blumes Gum with Ultrasound and the Gel Property[J]. Food and Fermentation Industries, 2010, 36(03): 166-171.