黄原胶流变学特性及其协效性研究  

Rheological characteristic of xanthan gum and its synergistic characteristics

作　　者：赵正涛[1] 王秀菊[1] 安鑫[1] 陈亮[1] 

机构地区：[1]山东农业大学食品学院,泰安271018

出　　处：《中国食品添加剂》2009年第6期76-81,共6页China Food Additives

摘　　要：研究了不同浓度的黄原胶溶液的黏度变化以及剪切速率和时间对其流变学特性的影响,此外还对黄原胶与瓜尔豆胶、CMC、果胶的协效性进行了研究。研究结果表明,黄原胶溶液的黏度值随浓度的增加而逐渐增大,对其进行线性回归得方程y=157·8x-182·07,其相关系数达到0·9838。触变性的测定发现,在升速过程中黄原胶的表观黏度随剪切速率的增加而逐渐降低,而在降速过程中,表观黏度有一定的回升,具有很明显的假塑性,并且能够形成触变环,不同浓度黄原胶溶液的黏度值都是随剪切速率的增加而逐渐减小,这些现象表明,黄原胶溶液是一种正触变性流体。此外还发现,黄原胶和瓜尔豆胶具有一定的协效性,当黄原胶同瓜尔豆胶的比例为9:1时,表观黏度值达到最大,为768·2mPa·s。黄原胶与CMC、果胶无协效性。The viscosity change of liquid xanthan with different concentration and the influence of shear rate and time on rheological characteristic were studied.Furthermore,the synergistic of xanthan gum with guar gum,CMC,pectin were also investigated.The results showed that viscosity of liquid xanthan increased gradually with the increase of concentration,the acquired equation was y=157.8x-182.07,a linear regression with the correlation coefficient 0.9838.Thixotropy measurement showed that xanthan gum viscosity dec...

关 键 词：黄原胶 剪切速率 表观黏度 触变性流体 

分 类 号：TS201.2[轻工技术与工程—食品科学]