刺槐豆胶与黄原胶复配体系的流变性.PDFVIP

※基础研究 食品科学 2017, Vol.38, No.01 149 刺槐豆胶与黄原胶复配体系的流变性 1,2 1,2 1,2 1 1,2,* 魏燕霞 ，谢 瑞 ，郭 肖 ，丁采荷，张 继 （1.西北师范大学生命科学学院，甘肃 兰州 730070 ； 2.甘肃省特色植物有效成分制品工程技术研究中心，甘肃 兰州 730070 ） 摘  要： / 研究刺槐豆胶黄原胶复配体系的流变性，并采用流变学的Cross模型进行拟合分析。结果表明：刺槐豆胶 与黄原胶复配可以产生协同作用，当刺槐豆胶与黄原胶的复配体积比为4 ∶6时，复配体系的黏度最大，触变测试中 G’ 形成的滞后环面积最大，并且在黏弹性测试中储能模量 表现出最大值。因此，刺槐豆胶与黄原胶的最佳复配比例 为体积比4 ∶6 。对最佳比例复配体系进行不同温度处理后测试可知，最佳复配体系的最适处理温度为80 ℃，得到的 复配体系黏度最大；复配体系的pH值在6.0～10.0之间时，其黏度变化较小，保持相对稳定。 关键词：刺槐豆胶；黄原胶；流动性；触变性；动态黏弹性；协同作用 Rheological Properties of Locust Bean Gum and Xanthan Gum Mixed System 1,2 1,2 1,2 1 1,2,* WEI Yanxia , XIE Rui , GUO Xiao , DING Caihe , ZHANG Ji (1. College of Life Science, Northwest Normal University, Lanzhou 730070, China; 2. Bioactive Products Engineering and Technology Research Center for Gansu Distinctive Plants, Lanzhou 730070, China) Abstract: The rheological properties of locust bean gum/xanthan gum mixed systems were investigated in this paper. Moreover, the Cross model was used to analyze their flow behavior. The results showed that locust bean gum/xanthan gum mixed systems had synergistic effect. The system with a ratio of locust bean gum to xanthan gum 4:6 ( V/ V) had the highest viscosity and largest hysteresis loop area in thixotropic test as well as the maximum storage modulus in viscoelastic test, which suggested that the best locust bean gum/xanthan gum ratio was 4:6 in mixed systems. The optimum processing temperature tha