摘要
研究了沙蒿籽胶的静态流变学特性和动态流变学特性。静态流变学表明:沙蒿籽胶溶液是触变性流体,其表观粘度随质量分数的增加而增加,且随剪切速率变化的影响符合Herschel-Bulkey模型;温度、pH值等对沙蒿籽胶溶液的表观粘度影响较小;盐的加入能改变沙蒿籽胶溶液的粘度。动态流变学特性表明:沙蒿籽胶溶液显示弱凝胶特性。
This paper mainly studied the rheological properties of Artemis sphaerocephala Krasch gum. The results showed that the Artemis sphaerocephala Krasch gum is a kind of thixotropy. Apparent viscosity increased with the increase of concentration. The rheological properties followed the Herschel - Bulkey model. Its apparent viscosity changed a little with temperature and pH. The addition of salt, such as NaCl and GaCl2, affected apparent viscosity of Artemis sphaerocephala Krasch gum. Artemis sphaerocephala Krasch gum solutions exhibits typical ＂weak gel＂ properties by small strain oscillatory measurements.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第2期76-80,共5页
Food Science
关键词
沙蒿籽胶
静态流变
动念流变
表观粘度
Artemis sphaerocephala Krasch gum
static rheological, dynamic rheological
apparent viscosity
