瓜尔胶与结冷胶复配协效作用规律及粘度流变性研究  

Study on the Synergistic Effect and Rheological Properties of Guar Gum and Gellan Gum

作　　者：孙达锋[1] 张卫明[1] 张锋伦[1] 朱昌玲[1] 陈蕾[1] 

机构地区：[1]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》2017年第3期10-13,共4页Chinese Wild Plant Resources

基　　金："十三五"重点研发计划项目(2016YFD0400804)

摘　　要：瓜尔胶是一种天然高分子化合物,作为增稠剂、稳定剂被广泛使用。瓜尔胶可以与多种多糖胶复配,得到凝胶或高粘度溶液。结冷胶是一种优良的微生物多糖胶,具有极佳的稳定及悬浮效果,在含乳饮料及液态产品中应用广泛。由于其价格较高,溶胶受pH及阳离子浓度影响较大,结冷胶的应用常常受到限制。本文研究了结冷胶-瓜尔胶的配比、pH、离子种类和浓度对瓜尔胶-结冷胶复配体粘度的影响。研究结果表明:复配胶具有协同增粘效果;复配胶粘度在pH值7~11范围内随pH值升高而下降,在pH值为3~7范围内随pH值升高而上升;在盐离子达到一定浓度时,单独的结冷胶无法形成均一体系,而瓜尔胶-结冷胶复配体系能够形成稳定溶胶。Guar gum is a kind of natural macromolecular compound. It is widely used as thickener andstabilizer. Guar is compounded with various polysaccharide, gel or high viscosity solution. Gellan gum isa kind of excellent microbial polysaccharide, stability and suspension with excellent results, and is widelyused in milk beverage and liquid products. Because of its high price, the sol is affected by pH and cationconcentration, and the application of gellan gum is often limited. In this paper, the effects of the ratio ofgellan gum guar gum, pH, ionic species and concentration on the viscosity of guar gum and gellan gumcomplex were studied. The results show that compound gum has a synergistic thickening effect; compound gel viscosity value 7 - 11 range decreased with the increase of pH value in pH, when the pH valueis 3 - 7 range with the increase of pH value increased; at a certain concentration in the salt ions, gellangum alone can not form a uniform system. The guar gum and gellan gum mixed system can form a stablesol.

关 键 词：瓜尔胶 结冷胶 复配 粘度 

分 类 号：TQ432[化学工程]