沙蒿籽胶与黄原胶混合体系流变特性的研究  

Rheological Properties of Blended System of Artemisia sphaerocephala Krasch.Gum and Xanthan Gum

作　　者：刘敦华[1] 谷文英[1] 谭红卓[2] 朱雅东[1] 

机构地区：[1]江南大学食品学院 [2]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《林产化学与工业》2006年第3期47-50,共4页Chemistry and Industry of Forest Products

摘　　要：研究了沙蒿籽胶与黄原胶混合体系的流变特性。结果表明,沙蒿籽胶与黄原胶具有协同增效性,不同配比的沙蒿籽胶与黄原胶混合后,其协同增效性不同,当沙蒿籽胶与黄原胶的质量比6∶4时,二者的协同增效性最高,且胶溶液符合Herschel-Bu lkey流动模型,并具有胶变性。动态流变学特性表明:混合胶溶液显示弱凝胶特性。The rheological properties of blended system of Artemisia sphaerocephala Krasch. gum and xanthan gum were studied. The results showed that the blended system of A. sphaerocephala gum and xanthan gum had synergistic interaction. The synergistic interaction was different with different proportions of the two gums. When the mass ratio of A. sphaerocephala gum to xanthan gum was 6 ： 4, the synergistic interaction was the strongest. The rheological properties followed Herschel-Bulkey model and it had rheopexy. Blended gum solutions of A. sphaerocephala gum and xanthan gum exhibited typical ＂ weak gel＂ properties through small strain oscillatory measurements.

关 键 词：沙蒿籽胶 黄原胶 流变特性 协同增效性 

分 类 号：TQ91[化学工程] TS202.3[轻工技术与工程—食品科学]