亚麻胶-琼脂混合凝胶体系物理和流变性质  

Physical Properties and Rheological Properties of Flax Gum-Agar Mixed Gel System

作　　者：汪立君[1] 黄鑫[2] 毕崇浩 李栋[2] 

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]中国农业大学工学院,北京100083

出　　处：《农业机械学报》2013年第10期193-197,247,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(31000813)

摘　　要：研究了亚麻胶-琼脂混合凝胶体系物理性质和流变性质,通过透光性和持水性,研究了亚麻胶含量对亚麻胶-琼脂混合凝胶体系物理性质的影响。利用温度扫描、频率扫描试验研究了亚麻胶对混合凝胶体系凝胶温度、融化温度及凝胶强度等流变特性的影响。频率扫描试验得到亚麻胶-琼脂混合凝胶体系的储能模量符合幂律模型。The physical properties and rheological properties of flax gum - agar mixed gels were researched. The effect of flax gum content on the physical properties of the mixed gels system were investigated in light transmission and freeze dried experiments. The influence in gel temperature, melting temperature and gel strength were also tested in both temperature sweep and frequency sweep. Storage modulus was regressed with power-law model in frequency sweep test.

关 键 词：亚麻胶 琼脂 物理性质 流变性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]