卡拉胶-仙草胶流变学特性及其复合膜性能  

Rheological Properties of Carrageenan/Hsian-tsao Gum and Properties of the Composite Film

作　　者：望运滔 吴萌萌 李少华[3] 栗俊广 白艳红 WANG Yuntao;WU Mengmeng;LI Shaohua;LI Junguang;BAI Yanhong(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450000;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Henan Collaborative Innovation Center for Food Production and Safety,Zhengzhou 450000;Henan Vocational&Technical College,Zhengzhou 450000)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450000 [2]河南省冷链食品质量安全控制重点实验室,河南省食品生产与安全协同创新中心,郑州450000 [3]河南职业技术学院,郑州450000

出　　处：《食品工业》2020年第5期206-210,共5页The Food Industry

基　　金：河南省科技攻关项目(No.182102110246);河南省高等学校青年骨干教师培养计划(2019GGJS127);国家自然青年科学基金项目(31801588);郑州轻工业学院博士启动科研基金项目(2014BSJJ030,13501050058)。

摘　　要：现有卡拉胶-仙草胶制备复合膜报道未能从流变学角度揭示两者相互作用影响复合膜成膜机理,更没有详细表征复合膜的基本性质。以仙草胶与卡拉胶配比、甘油添加量为考察因素,以卡拉胶-仙草胶溶液的流变性、复合膜的穿刺强度、水溶性和水分含量为考察指标,研究不同因素对卡拉胶-仙草胶溶液流变性能和复合膜机械性能、水分含量、溶解性的影响。研究发现,当仙草胶与卡拉胶配比为2︰8、甘油添加量为1.5%时,卡拉胶-仙草胶复合膜整体性能较佳。The existing composite film of Hsian-tsao gum and carrageenan failed to reveal the interaction mechanism between the two components from the rheological point, and the basic properties of the composite film were not characterized in detail. The ratio of Hsian-tsao gum and carrageenan and the amount of glycerin were taken as the investigation factors. Then, the factors on rheological properties of carrageenan/Hsian-tsao gum solution, the mechanical properties, water solubility and moisture content of the composite film were investigated. Through experimental analysis and comprehensive consideration, it was concluded that when the ratio of Hsian-tsao gum and carrageenan was 2︰8 and the amount of glycerin was 1.5%, the overall performance of carrageenan/Hsian-tsao gum film was optimal.

关 键 词：仙草胶 卡拉胶 可食膜 流变特性 机械性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]