魔芋葡甘聚糖∕明胶复配胶液表观粘性研究.pdfVIP

0513ls10-04 18 粮食与油脂 2013 年第 26 卷第 10 期 魔芋葡甘聚糖 / 明胶复配胶液表观粘性研究 林　好，汪秀妹，庞　杰，冯　瑞，薛丽华，赵　菲 （福建农林大学食品科学学院，　福建福州　350002 ） 摘　要：该文研究了胶液浓度、pH 、剪切速率对魔芋葡甘聚糖及明胶溶液表观粘度影响，并将两者 进行复配，研究了pH 、复配胶溶液浓度、复配比例对复配胶液表观粘度影响。研究结果表 明，魔芋 葡甘聚糖和明胶溶液表观粘度随浓度增加 而增加；随 pH 增高呈现 出先升后 降趋势。魔芋葡甘聚 糖溶液表观粘度随剪切速率升高而降低，并表现 出了剪切变稀假塑性。明胶溶液表观粘度随剪切 速率增加 而趋于稳定。复配胶液表观粘度随魔芋葡甘聚糖所 占比例增加 而增大，随复配胶液浓度 变大而变大，随 pH 增加先升后 降；在总胶浓度为 2%、魔芋葡甘聚糖与明胶为 7 ∶5 的配比、pH 8 情况下，复配胶液表现出较好流动性，且形成富有弹性和咀嚼性凝胶体。 关键词：魔芋葡甘聚糖；明胶；复配；表观粘度 Study on the apparent viscosity of the Konjac glucomannan and gelatin mixed solution LIN Hao ，WANG Xiu-mei ，PANG Jie ，FENG Rui ，XUE Li-hua ，ZHAO Fei （College of Food Science ，Fujian Agriculture and Forestry University ，Fuzhou 350002 ， Fujian ，China ） Abstract ：The effect of glue concentration ，pH ，and shear rate on the apparent viscosity of KGM and gelatin solution were researched at this paper. And the effect of pH ，the mixed gum concentration and proportion on the apparent viscosity of the compound were also studied at this paper. The results showed that the apparent viscosity of KGM and gelatin solution would increase as the concentration increased and it would first increase and then decrease as the pH increased. The apparent viscosity of KGM solution would reduce when the shear rate increased ，showing a shear–thinning pseudoplastic character. The apparent viscosity of the gelatin solution would be stable when the shear rate increased to a certain level. The apparent viscosity of compound increased when the proportion of KGM increased or the concentration of compound became larger ，and the apparent viscosity increased first and then decreased as t