期刊论文

中文

中国食品学报

1009-7848

2012

12

7

49-54

10.3969/j.issn.1009-7848.2012.07.008

本校为第一机构

研究κ-卡拉胶与魔芋胶（质量比为5.5：4.5）复配胶的流变特性,考察剪切速率、振动频率和温度等对复配胶流变特性的影响。研究结果表明：30℃时复配胶的储能模量G′高于κ-卡拉胶和魔芋胶单体胶的储能模量G′,其损耗模量G＂低于κ-卡拉胶的损耗模量G＂,复配胶的凝胶性质更加明显。随着温度的升高,复配胶体系的G′始终大于G＂,具有典型黏弹性流体的特性。结构分析表明κ-卡拉胶与魔芋胶之间具有较好的协同作用,通过分子间氢键形成了以κ-卡拉胶网络结构为主,魔芋胶穿插其中的交联网络体系。

In this study, rheological properties of κ-carrageenan gum, konjac gum and their mixed gel （5.5：4.5, m/ m） in aqueous solution all at a concentration of 1 g/100 mL were measured and compared. This was followed by an in- vestigation to explore effects of shear rate , frequency and temperature on rheological properties of these three solutions. Results indicated that the storage modulus （G＇） of the compound gelwas obviously higher than that of κ-carrageenan gu- mand konjac gum; while, the lossmodulus （G＂） was lower than that ofκ-carra...