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摘要: 经高压处理后,卡拉胶、琼胶、高甲氧基果胶、海藻酸钠、黄原胶和瓜尔豆胶等六种食品胶溶液的粘度变化不同。卡拉胶和琼胶溶液的粘度显著增加,高甲氧基果胶、海藻酸钠和瓜尔豆胶溶液的粘度变化较小,而黄原胶溶液的粘度明显降低。动态粘弹性测量表明,卡拉胶和琼胶溶液的贮藏模量(G)在高压处理后明显减小,而且G变得小于G,这表明卡拉胶和琼胶溶液的弹性变小。高甲氧基果胶、海藻酸钠和瓜尔豆胶溶液的损耗正切值(tan =G/G)在处理后几乎没有变化,黄原胶溶液的tan 略微减小。高压处理后食品胶溶液流变特性的不同变化表明,高压处理对食品胶的影响因其种类、胶分子的结构和胶在水溶液中的构象而异。文中对造成这些变化差异的可能原因进行了探讨。Abstract: The rheological properties of food gum solutions (carrageenan, agar, high methoxyl pectin, sodium alginate, xanthan and guar gums) after high pressure treat were investigated. After the treatment, the viscosity of the solutions changes very differently. The viscosity of carrageenan and agar solutions increases, that of high methoxyl pectin, sodium alginate and guar gum solutions dose not change very much, and that of xanthan gum solutions decreases. Experimental results show that the storage moduli (G) of carrageenan and agar solutions became smaller and their G are smaller than their G after the treatment. The loss tangents (tan =G/G) of high methoxyl pectin, sodium alginate and guar gum solutions after the treatment are almost the same as that before the treatment. All the results above indicate that the pressure effects on the solutions depend on gum structures. The possible reasons were discussed in the paper.
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Key words:
- high pressure /
- food gum /
- aqueous solution /
- rheological property
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李汴生, 曾庆孝, 彭志英, 等. 高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理 [J]. 髙压物理学报, 1999, 13(1): 22-29. 李汴生, 曾庆孝, 芮汉明, 等. 高压处理对卡拉胶溶液和凝胶的结构和特性的影响 [J]. 湛江海洋大学学报, 1998, 18(增2): 43-47. 李汴生, 刘通讯, 杨珏辉. 髙压处理黄原胶溶液流变学特性的变化 [A]. 杨挺青, 曾繁涤, 解孝林. 流变学进展 [C]. 武汉: 华中理工大学出版社, 1999: 482-486.
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