海藻酸丙二醇酯流变学特性的研究  

Rheological properties of Propylene glycol alginate

作　　者：陈迎琪 姜启兴[1] 夏文水[1] 窦涛 

机构地区：[1]江南大学食品学院,无锡214122 [2]上海函俊糖业有限公司,上海200333

出　　处：《食品科技》2016年第10期208-212,共5页Food Science and Technology

基　　金：江苏高校品牌专业建设工程项目(PPZY2015A052);"十二五"国家科技支撑计划项目(2011BAD23B00)

摘　　要：重点对海藻酸丙二醇酯(PGA)的流变学特性进行了研究。分析比较了不同温度、质量分数、pH、蔗糖浓度下PGA溶液的流变性和不同质量分数下的触变性,以及不同温度、质量分数、pH下的动态黏弹性。结果表明:PGA溶液是假塑性非牛顿流体,具有一定的触变性,且随PGA浓度的升高而增大;其黏度随着PGA质量分数和蔗糖添加量的增加而增大;随着剪切速率、温度和pH的升高而减小。PGA溶液在测定频率范围内均表现为黏性,G′′和G′均随着质量分数的增加而增大,随着温度、pH的升高而减小。The rheological properties of Propylene glycol alginate（PGA） were studied in this paper. The rheology of PGA under various conditions including temperature, concentration, pH, sucrose and the thixotropism under different temperature, as well as the dynamic viscoelasticity under different temperature, concentration, pH were comparative analyzed. The results showed that the PGA solution behaved as pseudo plastic non-Newtonian fluid, and it had thixotropism, increased with increasing concentration of PGA, the viscosity of PGA increased with the increasing of concentration and sucrose content, decreased with the increasing of shearing rate, temperature and pH. The PGA solution in the measurement frequency range showed a viscous, G″ and G′ increased with the increasing of concentration, decreased with the increasing of temperature and pH.

关 键 词：海藻酸丙二醇酯 流变性 触变性 动态黏弹性 黏度 

分 类 号：TS201.7[轻工技术与工程—食品科学]