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当前位置: 首页 > 文章 > κ-卡拉胶与魔芋胶复配胶体系的流变特性 食品科学 2011,32 (5) 92-95
Position: Home > Articles > Rheological Properties of κ-Carrageenan-Konjac Gum Mixed Gel and Their Influence Factors FOOD SCIENCE 2011,32 (5) 92-95

κ-卡拉胶与魔芋胶复配胶体系的流变特性

作  者：
王元兰;魏玉
单  位：
中南林业科技大学理学院
关键词：
κ-卡拉胶;魔芋胶;复配胶;流变特性
摘  要：
研究κ-卡拉胶与魔芋胶(质量比为5.5:4.5)复配胶的流变特性,考察温度、电解质等对复配胶流变特性的影响。结果表明:30℃时复配胶的储能模量G'高于κ-卡拉胶和魔芋胶单体胶的储能模量G',其损耗模量G"低于κ-卡拉胶的损耗模量G",复配胶的凝胶性质更加明显。随着温度的升高,复配胶体系的G'始终大于G",具有典型黏弹性流体的特性。加入0.1g/100mL KCl和CaCl2均能使复配胶体系的G'下降,使复配胶溶胶转化温度提高,但KCl的影响更明显。
译  名：
Rheological Properties of κ-Carrageenan-Konjac Gum Mixed Gel and Their Influence Factors
作  者：
WANG Yuan-lan,WEI Yu(College of Science,Central South University of Forestry and Technology,Changsha 410004,China)
关键词：
κ-carrageenan;konjac gum;compound gel;rheological property
摘  要：
In this study,rheological properties of κ-carrageenan gum,konjac gum and their mixed gel(5.5:4.5,m/m) in aqueous solution all at a concentration of 1 g/100mL were measured and compared.This was followed by an investigation to explore effects of temperature and electrolytes on rheological properties of these three solutions.Results indicated that the storage modulus(G') of the compound gel was obviously higher than that of κ-carrageenan gum and konjac gum;while,the loss modulus(G") was lower than that of κ-carrageenan at 30 ℃.In addition,the compound gel revealed obviously enhanced gelling properties.With the increase of temperature,the storage modulus(G') was always bigger than the loss modulus(G") in the compound gel so that the compound gel had typical viscoelatic fluid properties.Moreover,respective additions of KCl and CaCl2 at a concentration of 0.1 g/100mL could result in the decrease in storage modulus(G') and the increase in translation temperature of the compound gel.

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