食品增稠剂瓜儿豆胶性质及复配性的研究  

The Property Study of the Guar Gum and Its Synergistic Gum in Food Thickeners

作　　者：蔡为荣[1,2] 徐苗之[1,2] 史成颖 

机构地区：[1]安徽机电学院生化系,芜湖241000 [2]安徽农业大学食品学院,合肥230061

出　　处：《四川食品与发酵》2002年第1期39-42,共4页Sichuan Food and Fermentation

摘　　要：本文对瓜尔豆胶的流变性,浓度、温度、pH值、电介质对粘度的影响,与黄原胶、卡拉胶复后粘度变化进行了初步研究。结果表明,低浓度瓜儿豆胶属非牛顿流体中假塑性流体,其粘度随浓度升高而上升,随温度升高而下降,几乎不受pH值影响,对NaCl和低浓度Ca^(2+),Al^(3+)有良好兼容性,与卡拉胶复配无增效作用,而与黄原胶复配增效显著,复配最佳比例为瓜儿豆胶:黄原胶=0.6:0.The guar gum rheological property, influence factor of the guar gum viscosity and the gel viscosity of synergistic action between guar gum and arragenan were studied.The results shows that the low dense guar gum is psendoplastic lisquid,its viscosity goes up with the increasing and the decreasing temperature. It has nothing to do with the pH,salt and low dense of Ca+ + , Al+ + + and as well in the guar gum. The viscosity mixed with the guar gum and xanthan gum has synergetic action while the viscosity mixed with caraeenan has not. The best proportion of mixed guar gum and xanthan gum was 0.6 :0.4.

关 键 词：粘度 增效作用 食品增稠剂 瓜儿豆胶 性质 复配性 

分 类 号：TS202.3[轻工技术与工程—食品科学]