κ-卡拉胶与刺槐豆胶复配胶的流变学特性研究  

Study on rheological properties of the κ-carrageenan gum and locust bean gum complex

作　　者：陈璐[1,2] 王兴娜[1,2] 李文芳[1] 金青[1] 缪锦来[2,3,4] 

机构地区：[1]青岛科技大学,山东青岛264209 [2]国家海洋局第一海洋研究所,山东青岛266061 [3]青岛海洋科学与技术国家实验室,山东青岛266235 [4]青岛大学,山东青岛266071

出　　处：《食品工业科技》2016年第22期108-111,115,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(41576187);国家自然科学基金委员会-山东省人民政府海洋科学研究中心联合资助项目(U1406402);国家海洋公益性行业科研专项(201405015);山东省科技发展项目(2014GHY115003);山东省自主创新及成果转化专项(2014ZZCX06202);青岛市创业创新领军人才计划项目(15-10-3-15-(44)-zch);青岛海洋科学与技术国家实验室鳌山科技创新计划项目(2015ASKJ02)

摘　　要：本文分析了不同配比、浓度、pH和不同阳离子对κ-卡拉胶与刺槐豆胶复配胶粘度的影响,在此基础上研究了κ-卡拉胶与刺槐豆胶(质量比为6∶4)复配胶的静态和动态流变学特性,以及温度对粘弹性的影响。结果表明:复配胶的质量比为6∶4时存在协同增效作用,粘度最高;浓度和pH都对粘度有所影响;不同阳离子都会使复配胶的粘度降低,但KCl对粘度的影响最小。根据剪切速率与粘度的变化规律可以发现,κ-卡拉胶与刺槐豆胶复配后抗剪切能力增强。一定温度范围内,复配胶的储能模量高于单体胶的储能模量,而复配胶的损耗模量低于单体胶损耗模量,这表明复配胶的凝胶性质较两种单体胶更加明显。随着温度的升高,在65℃时损耗模量大于耗能模量,体系由凝胶状化向溶胶状态转换,确定了复配胶的融化点为65℃,这为今后的植物胶囊的制备提供了可靠理论依据。In this paper,the influence of different ratio, concentration, pH and different cations on the viscosity of K- carrageenan and locust bean gum complex were analyzed.The static and dynamic rheological properties of K- carrageenan and locust bean gum（mass ratio 6： 4）were studied, and the effect of temperature on viscoelasticity was also studied.The results showed that the synergistic effect was observed when the mass ratio of the complex gum was 6： 4, and the viscosity was the highest.Both concentration and pH had an effect on viscosity. Different cations decreased the viscosity of the complexes, but KCI had the least effect on viscosity. According to the change of shear rate and viscosity, it was found that K- carrageenan and locust bean gum had stronger anti- shearing ability.The storage modulus of the compounded rubber was higher than that of the monomeric gel in a certain temperature range,and the loss modulus of the compounded rubber was lower than that of the monomer gel,which indicated that the gel properties of the compounded rubber was more obvious than the two monomer gel.With the increase of temperature,the loss modulus was greater than the energy loss modulus at 65 ℃,and the system was changed from gel state to sol state,and the melting point of the compounded glue was 65 ℃.It would provide a theoretical basis of the preparation of plant soft capsules in the future.

关 键 词：K-卡拉胶 刺槐豆胶 复配胶 粘度 协同作用 

分 类 号：TS201.7[轻工技术与工程—食品科学]