| 降解瓜胶与降解黄原胶的协同凝胶化及其流变性研究 |
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| 引用本文： | 关琛,方波,侯玉梅,黄春兰,朱叶.降解瓜胶与降解黄原胶的协同凝胶化及其流变性研究[J].食品科技,2007,32(3):26-31. |
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| 作者姓名： | 关琛 方波 侯玉梅 黄春兰 朱叶 |
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| 作者单位： | 华东理工大学化学工程研究所,上海,200237 |
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| 摘 要： | 首次用降解瓜胶与降解黄原胶在一定条件下共混,形成凝胶体系。考察了总胶浓度、氯化钾浓度、制备温度、放置时间、苯甲酸钠及降解食品多糖的分子量等因素对共混凝胶体系黏度的影响,并对其流变特性进行研究。结果表明,降解瓜胶与降解黄原胶可以形成凝胶体系,该体系具有显著的黏弹性和触变性。
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| 关 键 词： | 降解瓜胶 降解黄原胶 流变特性 |
| 文章编号： | 1005-9989(2007)03-0026-05 |
| 修稿时间： | 2006年9月18日 |
Synergistic gelation and rheology of degraded guar with degraded xanthan |
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| GUAN Chen,FANG Bo,HOU Yu-mei,HUANG Chun-lan,ZHU Ye.Synergistic gelation and rheology of degraded guar with degraded xanthan[J].Food Science and Technology,2007,32(3):26-31. |
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| Authors: | GUAN Chen FANG Bo HOU Yu-mei HUANG Chun-lan ZHU Ye |
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| Abstract: | Gel systems were prepared by mixing degraded guar and degraded xanthan in certain conditions. The influencing factors on the viscosities of the gel systems, such as total gum concentration, potassium chloropalladate concentration, producting temperature, gel age, sodium benzoate and the molecular weight of degraded saccharides were studied. The rheological properties, such as viscoelasticity and thixotropy of the mixed gel were investigated. |
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| Keywords: | degraded guar degraded xanthan rheological properties |
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