魔芋胶/黄原胶复配体系流变学特性及其凝胶形成动力学分析

摘要/Abstract

摘要： 为探究魔芋胶与黄原胶两种食品胶复配使用后的协同作用，以魔芋胶和黄原胶为原料，控制总凝胶浓度为1%，以魔芋胶与黄原胶质量配比分别为2:8、4:6、5:5、6:4、8:2进行复配后，考察了复配体系的流变学特性并对其凝胶形成进行动力学分析。结果表明：魔芋胶/黄原胶复配体系具有假塑性，当魔芋胶的添加比例逐渐增大时，复配体系黏度系数K增大，流体系数n减小，且复配体系的动态黏弹性质也随着魔芋胶与黄原胶的配比不同而改变，当魔芋胶与黄原胶比例为6:4时，复配体系的K值达到最大、n值最小，具有最强的假塑性及黏弹性。同时，魔芋胶与黄原胶的不同配比对凝胶形成速度有较大影响，当配比小于6:4时，凝胶形成显示出较慢的速度，且形成的凝胶较弱；当配比为6:4时凝胶形成速度加快，SDRa曲线和G’曲线上升明显，形成的凝胶强度增大，当配比继续增加时，凝胶形成速度反而降低。采用阿伦尼乌兹方程对凝胶形成过程中的动力学参数进行拟合，决定系数均在0.98以上，表现出较高的拟合精度；凝胶形成过程中的活化能在魔芋胶与黄原胶配比为6:4时有显著增加，高温段与低温段间的活化能也表现出明显差异。

关键词: 魔芋胶/黄原胶, 复配体系, 流变学特性, 凝胶形成, 动力学分析

Abstract: In order to investigate the mutual interaction of Konjac gum and Xanthan gum during gelling, we used the Konjac gum and Xanthan gum as the substrates, and controlled the total concentration of 1%, then prepared different mixed gels with 2:8、4:6、5:5、6:4、8:2 mass ratio. We studied the change of the rheological, quality and structure, and then discussed the mechanism preliminarily. The results show that the complex system of konjac gum / xanthan gum has pseudoplasticity. The proportion of konjac gum got larger gradually, the the consistency coefficient K increased and the fluid index n decreased, and the dynamic viscoelastic properties changed also. When the ratio of konjac gum and xanthan gum is 6:4, the complex system showed the strongest gelling properties. At the same time, the dynamic analysis illustrates the fastest average structure developing rate when the ratio is 6:4. The Arrhenius equation was used to fit the kinetic parameters, showing a high degree of fitting accuracy.

Key words: Konjac gum/Xanthan gum, complex system, rheological properties, average structure developing rate, dynamic analysis

中图分类号:

TS201.7

郑炯. 魔芋胶/黄原胶复配体系流变学特性及其凝胶形成动力学分析[J]. 食品科学, 0, (): 0-0.

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