摘要
以降解壳聚糖与降解卡拉胶为主要原料,将不同分子量级别的降解多糖在一定条件下共混制得不同凝胶体系,通过选取3个代表性的体系考察分子量对凝胶体系流变特性的影响。在特定条件下,降解壳聚糖和降解卡拉胶复配可形成凝胶。通过流变测试可见,G'、G''随着分子量的不同有差异,通过考察凝胶触变环可得到复合凝胶体系受力后恢复能力也随分子量的不同有差异,可见分子量对复合凝胶性能有显著影响;通过幂律模型表征该凝胶体系剪切速率随黏度变化趋势,表明该复合凝胶体系为假塑性流体。
In this paper, different gel systems composed of different molecule ranks of degraded chitosan and carrageenan were prepared under certain conditions. The rheological properties of three typical gels were investigated. The effect of molecules weight on storage moduli and loss moduli were varied with saccharides＇ molecules weight. The thixotropic test showed that the gel＇s thixotropic loop curve varied with the saccharides＇s molecules as well. The results showed that the mixed gels were possessed viscoelasticity, thixotropy and shear thinning properties. The power＇s law model was applied to describe the viscosity curves for gel systems correctly, which is well agreed with the experimental values. The result showed that the mixed gel system were pseudoplasti fluid.
出处
《食品科技》
CAS
北大核心
2007年第4期27-31,共5页
Food Science and Technology
