摘要
初步研究了魔芋葡甘聚糖(KGM)在不同乙醇浓度的乙醇/水溶液中的流变性能,运用粘度法分析了KGM溶胶的溶胀速率、峰值粘度及其稳定性与乙醇浓度的相关性。结果表明,KGM的流变性能与乙醇浓度存在明显的依赖关系,当乙醇浓度=11%时产生突变。KGM溶胶的溶胀时间与稳定性随乙醇浓度增加而逐渐延长;其最大溶胀速率和峰值粘度随乙醇浓度的增加而减小。这些规律均为KGM在流体中的实际应用提供了参考依据。
The rheological behavior of konjac glucomannan（KGM） in alcohol/water with different alcohol concentration was detected.The correlation between the hydrated rate,maximal viscosity and stabilization of KGM and alcohol concentration were analyzed with viscosimetry.The results showed that the obvious dependent relation between the rheological performance and alcohol concentration,and the effect inflection point were acquired at 11 % alcohol concentration.With alcohol concentration increasing,the hydrated time and stabilization of KGM prolonged,and the maximal hydrated rate and viscosity decreased,which can provide reliable foundation for practical applications of KGM in the liquid.
出处
《食品研究与开发》
CAS
北大核心
2008年第1期21-24,共4页
Food Research and Development
基金
武汉市晨光计划(批准号:20065004116-52)
湖北工业大学高层次人才启动基金(2005-2)
关键词
魔芋葡甘聚糖
流变性能
乙醇/水溶液
溶胀速率
峰值粘度
konjac glucomannan
rheological behavior
alcohol/water solution
hydrated rate
maximal viscosity
