罗望子胶的流变学性质及凝胶特性研究  

Study of Rheological Properties and Gel Performance of Tamarind Gum

作　　者：韩明会[1] 于海龙[1] 朱莉伟[1] 孙达锋[2] 张卫明[2] 蒋建新[1] 

机构地区：[1]北京林业大学材料科学与技术学院林业生物质材料与能源教育部工程研究中心,北京100083 [2]南京野生植物综合利用研究院,江苏南京210042

出　　处：《中国野生植物资源》2015年第3期7-11,共5页Chinese Wild Plant Resources

基　　金：国家自然科学基金项目(31270624);"十二五"国家科技支撑计划资助项目(2012BAD36B01)

摘　　要：罗望子胶的流变学性质和凝胶性能与常见胶种有较大差别。升高温度、提高浓度会增大其表观粘度,这与其单糖组成和多糖结构的特殊性有关。在低浓度下(<2%,w/v)罗望子多糖胶水溶液为牛顿流体,而当浓度升高到2.5%(w/v)后呈现非牛顿流体的特性。罗望子多糖胶属于必须有糖存在下才能形成凝胶的氢键结合法。除此之外,罗望子胶粉也可与乙醇通过氢键作用形成高强度凝胶,这种性质是其他多糖胶所不具备的。实验发现,在乙醇体积分数为15%,胶粉浓度1%,85℃恒温搅拌10 min条件下形成的凝胶强度近1 000 Bloom g。在该凝胶体系中适当添加葡萄糖或蔗糖可提高其持水能力。There are large differences between Tamarind gum and other common types of gum in terms of their rheological properties and gel performance. The apparent viscosity of Tamarind gum can be increased by elevating its temperature or concentration, which is related to its monosaccharide composition and polysaceharide structure. The Tamarind gum is Newtonian Fluid when the concentration is below 2% （ w/v）, while it shows the characteristics of non-Newtonian Fluids when the concentration reaches 2.5 % （w/v）. Tamarind gum can form a gel only in the presence of sugar by hydrogen bonds. Besides, Tamarind gum and ethanol can form a high strength gel by hydrogen bonds while other polysaccharide gums don＇t show this property. Under this condition： ethanol 15%, Tamarind gum 1%, temperature of 85 ℃, mixing time 10 min, the gel strength is nearly 1000 Bloom g. By adding some glucose or sucrose, the water-holding capacity of Tamarind gum can be lifted.

关 键 词：罗望子胶 表观粘度 乙醇 凝胶强度 持水能力 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]