摘要
采用Brookfield流变仪研究在不同加热时间、温度、pH值以及盐和糖质量浓度等条件下两种不同形状皂荚豆中多糖胶的流变性质。结果表明:皂荚豆胶是一种假塑性流体,测得的剪切速率和相应的剪切应力的关系符合Power-law模型,圆皂荚豆胶具有较高的黏度,且假塑性明显高于扁皂荚豆胶。在80℃条件下加热1h可使皂荚豆胶完全水合,胶液黏度随温度的上升而下降。在pH2～11范围内,皂荚豆胶比较稳定,但过酸或过碱会导致黏度的下降。皂荚豆胶的黏度随NaCl质量浓度的上升而下降,随白砂糖质量浓度的上升而略微升高。与扁皂荚豆胶相比,NaCl对圆皂荚豆胶的降黏作用较为明显。
The rheological properties of gums from Gleditsia sinensis Lam.seeds with different shapes were studied with Brookfield rheometer,at different levels of heating time,temperature,pH and salt （NaCl） and white sugar concentrations.The results showed that both the Gleditsia sinensis gums were a type of pseudoplastic fluid and the relationship between the detected shear rate and shear stress accorded with the Power-law model.The gum from round seeds was more viscous than that from flat seeds.It was found that the two gums achieved complete hydration by heating at 80 ℃ for 1 h.The viscosity of the fully hydrated gum solution decreased with increasing temperature.The Gleditsia sinensis gum solution was stable with pH values varying from 2 to 11.The viscosity of the gum solution decreased with increasing salt concentration,while slightly increased with increasing white sugar concentration.Salt had more obvious effect on the viscosity of round seed gum than that of flat seed gum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第17期68-72,共5页
Food Science
基金
国家自然科学基金项目(30771685)
"十一五"国家科技支撑计划项目(2006BAD06B05)
关键词
皂荚豆胶
黏度
流变性
假塑性
Gleditsia sinensis gum
viscosity
rheological properties
pseudoplastic
