| 车前子胶的流变特性研究 |
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| 引用本文： | 周超,杨美艳,谢明勇,万茵,田颖刚,陈奕,黄璞. 车前子胶的流变特性研究[J]. 食品科学, 2007, 28(10): 130-133 |
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| 作者姓名： | 周超 杨美艳 谢明勇 万茵 田颖刚 陈奕 黄璞 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室; 南昌大学食品科学与技术国家重点实验室 江西南昌330047; 江西南昌330047; |
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| 基金项目： | 国家自然科学基金项目(30660226),教育部长江学者和创新团队发展计划资助项目(IRT0540) |
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| 摘 要： | 本实验通过浓度、剪切力、温度、pH、盐度、水化时间、冻融等变化对车前子胶溶液表观黏度的影响,对车前子胶溶液的流变性进行了研究。结果表明:车前子胶溶液为"非牛顿流体",具有"假塑性"。其表观黏度随质量分数的增加逐渐增加;体系温度升高可导致溶液黏度降低,溶液在pH5～11时较稳定;车前子胶对NaCl具有良好的兼容性,Ca2+对车前子胶溶液有显著的增稠效应,其增稠效果与离子浓度呈正相关。此外,车前子胶溶液有良好的抗降解性能,冻融变化使车前子胶溶液黏度有所升高。
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| 关 键 词： | 车前子胶 流变性 表观黏度 |
| 文章编号： | 1002-6630（2007）10-0130-04 |
| 修稿时间： | 2007-07-15 |
Rheological Properties of Plantasan |
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| ZHOU Chao,YANG Mei-yan,XIE Ming-yong,WAN Yin,TIAN Ying-gang,CHEN Yi,HUANG Pu. Rheological Properties of Plantasan[J]. Food Science, 2007, 28(10): 130-133 |
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| Authors: | ZHOU Chao YANG Mei-yan XIE Ming-yong WAN Yin TIAN Ying-gang CHEN Yi HUANG Pu |
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| Affiliation: | State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China |
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| Abstract: | In this paper, the effects of concentration, shearing, temperature, pH, salt-concentration freazing-thawing on the viscosity of plantasan was studied. Results showed that plantasan was non-Newton fluid, and the solution had pseudoplasticity. Apparent viscosity increased with the increase of concentration; the increasing of temperature can reduce the viscosity of plantasan; the viscosity is not affected by the pH 5～11; it has better compatibility with NaCl, Ca2+ obviously improve its viscosity, and the ability is correlated to the concentration of Ca2+ ions. Plantasan had better stabilization of resisting degradation, its viscosity increased with the freezing-thawing. |
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| Keywords: | plantasan rheological property apparent viscosity |
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