刺槐豆胶与黄原胶复配体系的流变性  

Rheological Properties of Locust Bean Gum and Xanthan Gum Mixed System

作　　者：魏燕霞[1,2] 谢瑞[1,2] 郭肖[1,2] 丁采荷 张继[1,2] WEI Yanxia;XIE Rui;GUO Xiao;DING Caihe;ZHANG Ji(College of Life Science, Northwest Normal University, Lanzhou 730070, China;Bioactive Products Engineering and Technology Research Center for Gansu Distinctive Plants, Lanzhou 730070, China)

机构地区：[1]西北师范大学生命科学学院,甘肃兰州730070 [2]甘肃省特色植物有效成分制品工程技术研究中心,甘肃兰州730070

出　　处：《食品科学》2017年第1期149-153,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD20B06-07)

摘　　要：研究刺槐豆胶/黄原胶复配体系的流变性,并采用流变学的Cross模型进行拟合分析。结果表明:刺槐豆胶与黄原胶复配可以产生协同作用,当刺槐豆胶与黄原胶的复配体积比为4∶6时,复配体系的黏度最大,触变测试中形成的滞后环面积最大,并且在黏弹性测试中储能模量G’表现出最大值。因此,刺槐豆胶与黄原胶的最佳复配比例为体积比4∶6。对最佳比例复配体系进行不同温度处理后测试可知,最佳复配体系的最适处理温度为80℃,得到的复配体系黏度最大;复配体系的p H值在6.0~10.0之间时,其黏度变化较小,保持相对稳定。The rheological properties of locust bean gum/xanthan gum mixed systems were investigated in this paper.Moreover, the Cross model was used to analyze their flow behavior. The results showed that locust bean gum/xanthan gum mixed systems had synergistic effect. The system with a ratio of locust bean gum to xanthan gum 4:6 (V/V) had the highest viscosity and largest hysteresis loop area in thixotropic test as well as the maximum storage modulus in viscoelastic test, which suggested that the best locust bean gum/xanthan gum ratio was 4:6 in mixed systems. The optimum processing temperature that provided maximum viscosity was 80 ℃ for the mixed system. The viscosity was almost stable when pH was between 6.0 and 10.0.

关 键 词：刺槐豆胶 黄原胶 流动性 触变性 动态黏弹性 协同作用 

分 类 号：TS201.7[轻工技术与工程—食品科学]