结冷胶的复配胶体系的流变行为研究

Study on the rheological behavior of mixed gels of gellan

利用流变仪研究了结冷胶-卡拉胶-魔芋胶复配胶体系的凝胶温度和凝胶速率。结果表明,结冷胶和钙浓度是影响凝胶温度的主要因素,卡拉胶与魔芋胶的比率影响起始凝胶速率,其比率为3:1时起始凝胶速率最大。凝胶温度与结冷胶、乳酸钙浓度之间的关系分别可用下列方程表示:1/Tgel=0.00023exp(-Xgellan/0.02657)+0.00324(R2=0.992);1/Tgel=0.00036exp(-Xr/0.00486)+0.00324(R2=0.990)。

Gelling temperature,gelling rate,G′ and G ″ of gellan-carageenan-konjac were determined by using dynamic rheological analysis.As a result,the concentrations of gellan and calcium lactate were the major factors which affected gelling temperature and gelling rate.The ratio of carageenan to konjac affects the first stage of gelling rate which reached the highest when the ratio was 3：1.The second stage of gelling rate linear increased with increasing carageenan concentration. This study indicated exponential relationship between gelling temperature and gellan or calcium lactate concentration shown below： 1/Tgel = 0.00023exp （- Xgellan/0.02657） ＋ 0.00324 （R^2 = 0.992 ） ; 1/Tgel =0.00036exp （- Xr/0.00486 ） ＋ 0.00324 （ R^2 = 0.990）.