魔芋葡甘聚糖/普鲁兰多糖体系流变性能研究

为得到加工、储藏性能更优良的体系,本试验运用流变技术研究浓度、频率、温度对魔芋葡甘聚糖/普鲁兰多糖体系静态及动态流变性能的影响。结果表明:魔芋葡甘聚糖的添加能显著提高体系的黏度、动态模量;适量添加普鲁兰多糖(质量浓度20 mg/m L),体系黏度、动态模量随之增加,质量浓度超过20 mg/m L,体系黏度、动态模量随其浓度的增大而显著降低;普鲁兰多糖质量浓度20 mg/m L时,体系阻尼系数1的频域和温域随其浓度的增大而拓宽,体系阻尼性能提高。在碱性条件下,试验范围内魔芋葡甘聚糖(KGM)质量浓度为10~15 mg/m L,普鲁兰多糖(PULL)添加20~40 mg/m L时,可得到黏度适中,分散性、稳定性好,胶凝性佳,阻尼性能优良的体系。

Study on the Rheological Properties of the Konjac Glucomannan and Pullulan System

In order to get better processing and storage performance, this paper studied the effects of concentration, frequency and temperature on static and dynamic rheological properties of Konjac Glucomannan and pullulan system by using rheological technology. The results showed that, the addition of Konjac Gucomannan could significantly increase the viscosity and dynamic modulus of the system. The viscosity and dynamic modulus increased with appropriate amount of pullulan adding, whose concentration was less than 2%, and decreased significantly when above 2%. When the concentration of pullulan was more than 2%, the frequency domain and temperature range of the system that damping factor above 1 would be widened as the concentration increased, and the damping performance of the system would be improved. In alkaline conditions, medium viscosity, good dispersibility and stability, better gelation resistance and excellent damping performance could be obtained within the scope of testing, when KGM concentration was 1.0% ~ 1.5% and PULL adding was 2.0% ~ 4.0 % in the system.