摘要
本实验主要通过测定体系黏度研究了猪屎豆胶与黄原胶复配胶的流变学性质。实验结果表明,猪屎豆种子胶与黄原胶有较强烈的协效性,二者的最佳复配比为6:4;复配胶的黏度随浓度的升高而升高,浓度达到0.4%时开始形成凝胶,浓度达到0.8%时形成坚实的凝胶,浓度为0.7%时的溶液黏度为5367mPa·s;混合胶液为"非牛顿流体",溶液具有"假塑性";胶液的最佳加热温度为80℃,最佳加热时间为1h;pH5～9、冻融变化、苯甲酸钠、超声波和微波处理对对其黏度影响较小;复配胶具有良好的耐盐稳定性。
The reology of mixture of Crotalaria mucronata bean bum and xanthan gum was studied by measuring the viscosity of the system. The results showed that there is a strong synergy of Crotalaria mucronata bean gum with xanthan gum, and the best mixture ratio is 6：4. The viscosity of the mixed gum increases with the increase of concentration, when the concentration is 0.4%, the gelatin begins forming, up to 0.8% concentration, firm gelatin forms, and the the viscosity at 0.7% concentration is 5367 mPa · s. The mixed gum is ＂non-Newtonian fluid＂, and the solution is ＂plastic-fluid＂. The best heating temperature is 80℃, and heating time is 1 h. pH 5 to 9, freezing-thawing, ultrasound and microwave have little effects on the mixed gum, which has better salt-tolerance.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期109-113,共5页
Food Science
基金
广东省自然科学基金项目(06028879)
关键词
猪屎豆种子胶
黄原胶
复配胶
流变性
协效性
Crotalaria mucronata bean bum
xanthan gum： mixed gum
rheology
synergistic
作者简介
郭守军（1965-），男，副研究员，博士，研究方向为天然产物化学、食品化学与分析。B—mail：sjgu02006@yahoo．com．cn.
