摘要
通过测定和分析浓度、剪切力、温度、pH和冻融等变化对葫芦巴胶溶液表观粘度的影响及与黄原胶等食品胶的协效性,对葫芦巴胶溶液的流变性进行了研究。研究结果表明:冷水溶和热水溶葫芦巴胶溶液的表观粘度都随浓度的升高而呈指数规律的上升;葫芦巴胶溶液为非牛顿流体,其剪切稀化具有瞬时恢复性;随着温度的升高,葫芦巴胶溶液的表观粘度呈半对数规律下降;且溶液具有很强的耐热性;葫芦巴胶溶液在酸性和碱性条件下较为稳定;冻融处理可使葫芦巴胶溶液的表观粘度下降;葫芦巴胶与黄原胶、海藻酸钠有一定的协效性,但其协效性较低,而与CMC却有很强的相互增效的协同效应。
Abstact:In the thesis the rheology of trigonella bean gum was studied by studying the apparent viscosity changing affectedby concentration, shearing, temperature, pH, freazing-thawing and synergic effect with xanthan gum. Results showed that theviscosity of trigonella bean gum dissolved in hot-water or cold-water rised exponentially with the rising of concentration; it wasnon-newton fluid and its shear-thinning capability could resile instantaneously, while its viscosity reduced half-logarithmicallywith the rising of temperature and it had strong heat-resistant characteristics; the effect of pH on trigonella bean gum was small;its viscosity reduced with the freezing-thawing; whereas trigonella had little synergy with xanthan gum or Sodiun alginates, itshowed strong synergic effect with Sodiun carboxy methyl cellulose.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第5期46-52,共7页
Food Science
