羊栖菜多糖中褐藻酸钠溶液的流变性质和胶凝性质  

Rheological Characteristics and Gelling Properties of Sodium Alginate from Sargassum fusiforme

作　　者：过菲[1] 许时婴[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》2003年第2期93-97,共5页Journal of Wuxi University of Light Industry

摘　　要：羊栖菜中分离得到的褐藻酸钠溶液的流变性质和胶凝性质研究结果表明:褐藻酸钠溶液粘度随剪切速率的增加而降低,是假塑性流体,其流动特性符合power-law模型,稠度指数为0.918Pa·sn,流动指数为0.8312,此外,温度、pH值、溶液质量分数也会影响褐藻酸钠溶液的粘度.褐藻酸钠溶液中加入Ca2+后形成褐藻酸钙凝胶,其凝胶强度随Ca2+添加量和褐藻酸钠溶液质量分数的增加而增加;凝胶弹性随Ca2+的添加量和褐藻酸钠溶液质量分数的增加而减少.This paper mainly studied the rheological characteristics and gelling properties of sodium alginate solution from Sargassum fusiforme polysaccharide. The results showed that the viscosity of sodium alginate solution decreased with increasing of shear rate, and sodium alginate solution behaved as pseudoplastic fluid. The rheological properties followed the power-law model τ = 0. 918γ0.8321. The viscosity of sodium alginate solution also depended on concentration, temperature, and pH level. Gelling properties was influenced greatly by the concentration of alginate solution and the calcium ion concentration [Ca2+]. The gelling strength of Ca-alginate gels increased with rising of sodium alginate concentration and calcium ion concentration [ Ca2+]; the elasticity of Ca-alginate gels decreased with rising of sodium dginate concentration and [ Ca2+ ].

关 键 词：褐藻酸钠 流变性 胶凝性 

分 类 号：O636.1[理学—高分子化学]