黄原胶与瓜尔豆胶混胶黏度的影响因素及微结构研究

The Influence Factor on Viscosity and Microstructure of Xanthan/Guar Gum Mixed Solutions

黄原胶与瓜尔豆胶以不同配比共混后具有良好的协同增效作用。当黄原胶与瓜尔豆胶的混配比例为5∶5时,其协同增效作用最大。混胶体系的黏度随着制备温度的升高而增大,当制备温度80℃时,体系黏度达到最大值。混胶体系的黏度在酸性条件下不稳定,而在碱性范围内其黏度保持相对稳定。柠檬酸加入量在0.1～0.3g/100mL之间时,对混胶体系的黏度基本无影响;甜味剂的使用影响混胶体系的黏度。偏光显微结构表明,纯黄原胶溶液和黄原胶/瓜尔豆胶混合物都有双折射现象,在瓜尔豆胶存在的情况下,但混胶形成的液晶中间相在相同浓度下比纯黄原胶溶液具有更多的非均相。

The xanthan /guar gum mixed solutions showed synergistic effect well when mixed at different ratio. The synergistic effect was maximum when the mixed ratio of xanthan /gnar gum was 5/5. As temperature increased, the viscosity of xanthan /guar gum mixed solutions increased and reached a maximum value at 80℃. The viscosity was instable in acidic conditions, increasing when the pH value increased, and remained relatively stable in alkali conditions. Adding 0.1%-0.3% citric acid to the xanthan /guar gum mixed solutions had no influence on the viscosity and adding sweeteners had influence on the viscosity. The microstructure by POM showed that the pure xanthan solution and xanthan /guar gum mixed solutions had the birefringence phenomenon. The non-homogeneous quality of xanthan /guar gum mixtures was stronger than the pure xanthan solution.