酰胺化桔皮果胶凝胶流变学性质研究及动力学分析(Ⅱ)

Study on the Dynamics of the Gelation Properties of Low-Methoxyl Citrus Pectin through Rheological Analysis(Ⅱ)

通过流变学方法对酰胺化桔皮果胶的凝胶过程进行动力学分析。探讨不同凝胶体系的凝胶形成速率的影响因素;后采用程序降温动力学模型对果胶溶液在冷却过程中弹性模量的变化进行动力学分析,得到了代表两个凝胶过程的不同温度范围,不同的范围内其凝胶活化能有很大差别。

The dynamics of the gelation properties of low-methoxyl citrus pectin through rheological analysis was studied. The structure development rate （SDR） during cooling was calculated with the pectin dispersions. Then a non-isothermal kinetic model described G＇ values during gelation induced by cooling dispersions was analyzed. Two different gelation regimes, corresponding to two different temperature ranges, were observed. The results indicated that only when pectin chain was abundant, the difference of the structure of the pectin might affect the energy barrier in developing the pectin network.