荠蓝胶流变学特性的研究  

Study on rheology properties of Camelina Sativa gum

作　　者：李泽珍[1,2] 陈敏[1] 朱小聪[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品工业科技》2008年第10期115-119,共5页Science and Technology of Food Industry

摘　　要：研究了荠蓝胶溶液的流变学特性。应用NDJ-1型旋转粘度计和AR550流变仪,考察了浓度、温度、pH、剪切速率、电解质和非电解质对荠蓝胶溶液表观粘度的影响,及其动态流变性质。结果表明,低浓度荠蓝胶具有很高的粘度;荠蓝胶溶液是剪切变稀的假塑性流体,其表观粘度随浓度的增加逐渐增加;随着温度的上升,荠蓝胶溶液的表观粘度下降;pH对荠蓝胶溶液的表观粘度影响很大;盐、蔗糖、柠檬酸在一定浓度范围都会使荠蓝胶溶液表观粘度显著下降。动态流变性质的研究表明,荠蓝胶溶液显示弱凝胶的特性。Rheological properties of Camefina sativa gum was investigated by NDJ-1 rotary viscosimeter and AR550 rheometer. The properties were affected by its concentration, temperature, pH, shearing action, electrolyte and nonelectrolyte added. The results showed that Camelina sativa gum solution in low concentration exhibited high apparent viscosity and it, whose apparent viscosity exhibited shear thinning behavior, belonged to pseudoplastic fluid. Apparent viscosity increased with the increase of concentration, and decreased with the increase of temperature, pH affected apparent viscosity of Camelina sativa gum remarkably. Apparent viscosity decreased observably with addition of certain concentration of electrolyte and nonelectrolyte. Camelina sativa gum solutions exhibited typical ＂weak gel＂ properties by small strain oscillatory measurements.

关 键 词：荠蓝胶 流变性 表观粘度 贮能模量 损耗模量 

分 类 号：TS201.7[轻工技术与工程—食品科学]