影响沙蒿籽胶表观黏度的因素  

Factors Influencing the Apparent Viscosity of Artemis sphaerocephala Krasch Gum

作　　者：杨续金[1] 刘阳[1] 范贵生[1] 贾红[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品科学》2015年第17期114-117,共4页Food Science

摘　　要：利用响应面法和控制变量法分析沙蒿籽胶溶液表观黏度受温度、溶液体积分数、pH值和盐离子的影响变化，同时研究了添加不同比例增稠剂海藻酸钠、魔芋胶、羧甲基纤维素（carboxyl methyl cellulose，CMC）和卡拉胶对沙蒿籽胶溶液表观黏度的影响。结果表明：温度对沙蒿籽胶表观黏度影响不大；随溶液体积分数的增加沙蒿籽胶溶液的表观黏度增加；pH值在3．0～9．0时，沙蒿籽胶溶液表观黏度随pH值的上升而增大；加入盐会使沙蒿籽胶黏度有不同程度的下降，不同阳离子对其黏度影响的强弱为Fe^3＋〉Ca^2＋〉Mg^2＋〉Na^＋；沙蒿籽胶与CMC复配后，具有黏度增强的效果。This study was conducted to investigate factors affecting the apparent viscosity of Artemis sphaerocephala Krasch seed gum, including temperature, gum concentration, pH and salt ions. Meanwhile, the effect of addition of different amounts and types of thickener, including sodium alginate, konjac gum, carboxyl methyl cellulose （CMC） and carrageenan, on the viscosity of Artemis sphaerocephala Krasch seed gum was also examined. The results showed that the apparent viscosity of the gum slightly changed with increasing temperature. An increase in the apparent viscosity was observed with increasing concentration as well as pH from 3.0 to 9.0. The apparent viscosity of Artemis sphaerocephala Krasch gum was decreased by adding salts to different extents, in the descending order of Fe^3＋ 〉 Ca^2＋ 〉 Mg^2＋ 〉 Na^＋. The addition of CMC increased the viscosity of the gum solution.

关 键 词：沙蒿籽胶 表观黏度 影响因素 

分 类 号：TS201.7[轻工技术与工程—食品科学]