酰胺化凉粉草胶流变学性质的研究

Rheological Research of Amidated Mesona Blumes Gum

用乌氏粘度计比较20、30、40℃时酰胺化凉粉草胶与原凉粉草胶的特性粘度,发现前者的特性粘度均高于后者,说明酰胺化使凉粉草胶的水合离子半径增大,故使其粘度增加;再用转子粘度仪测定酰胺化凉粉草胶在20、30、40℃的粘度,发现其粘度随温度的升高而减小,测定该胶在pH值为6、7、8、9、10时的粘度,发现其粘度在pH为10时有最大值,测定10、20、30、40、50 g/dL的蔗糖和葡萄糖分别对该胶的影响,发现其粘度均高于原草胶在同样条件下的值,最后研究6、12、16、20 mmol/L的钙离子对该胶的影响,发现在16 mmol/L时其粘度最大;采用扫描电子显微镜(SEM)观察两种胶的微观形貌,发现酰胺化凉粉草胶具有较为明显地遭破坏过的结构,而原凉粉草胶则具有较为完整的块状,这可能是引起两种胶流变学性质差异的原因之一。

CoMParing intrinsic viscosity of Mesona blumes gum and amidated Mesona blumes gum with Ubbelohde viscometer at different temperatures at 20℃, 30℃, 40℃, it can be found that the value of former is higher than that of the later. It can be explained that the hydrated ion radius of amidated Mesona blumes gum was increasing, and it results in the increasing of viscosity. Then by using rotary viscometer to test out the different viscosity of values of temperatures at 20℃, 30℃, 40℃, and it can be found that the viscosity is declined with increasing of temperature. By testing the values of viscosity at different pH at 6, 7, 8, 9, 10, it can be learned that the viscosity will be maxim when pH is 10. Determine the influences of different sugars and glucose, it can be found that the viscosities of amidated Mesona blumes gum are higher than that of MBG. CoMPared with different values of calcium, it can be learned that the viscosity will be maxim when it was 16mmol/L. Determine the microstructure of Mesona blumes gum and amidated Mesona blumes gum by SEM, and it can be found the microstructure which was destroyed but the former.