塔拉胶流变学特性研究  

Study on the rheological properties of tara gum

作　　者：仵雁北 丁伟[1] 何强[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品工业科技》2014年第12期137-139,151,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(NSFC-31171656)

摘　　要：应用哈克(Hakke)旋转流变仪和原子力显微镜等手段,研究了塔拉胶静态和动态流变学特性。结果表明:塔拉胶溶液具有无触变性和一定的粘弹性,体系在低频区域以黏性为主,在高频区域以弹性为主,其流动模型符合幂律模型;盐离子(NaCl、CaCl2)的加入导致塔拉胶溶液的表观黏度降低;蔗糖在低浓度时可减小塔拉胶溶液的表观黏度,但高浓度时可增大其黏度;塔拉胶溶液对温度具有一定依赖性,其表观黏度随温度的升高而降低,经高温灭菌锅处理后其黏度有所下降,但在不同酸碱环境和冻融条件下都表现出良好的稳定性。The rheological properties of tara gum were investigated in this paper by using methods of Hakke rotational rheometer and atomic force microscope. Results showed that tara gum was the pseudoplastic fluid with non-thixotropy and viscoelasticity properties which primarily behaved viscosity at low frequency and elasticity at high frequency. The flow model of tara gum was in agreement with the power-law model. The introduction of salt and sucrose could affect the apparent viscosity of tara gum. The apparent viscosity of tara gum did not vary with pHs,and it showed negligible effects under freezing-thawing treatments, but it increased with concentration and decreased at high temperature and after heat-pressure treatments.

关 键 词：塔拉胶溶液 静态流变特性 动态粘弹性 影响因素 

分 类 号：TS202.3[轻工技术与工程—食品科学]