卡拉胶流变学特性及应用研究

Rheological Properties and Application of Carrageenan

以半精制卡拉胶粉末为原料,主要研究了卡拉胶的含量,pH值和钾离子浓度对卡拉胶凝胶强度和黏度的影响,以及时间对卡拉胶的凝胶强度和出水的影响。结果表明凝胶强度随着卡拉胶含量的增加呈现线性增加渐趋平稳,受钾离子的影响先增大后降低,在pH8.0和10.0处出现2个拐点;卡拉胶溶液黏度随着含量的增加迅速增大,随钾离子的浓度增加而减少,中性时黏度最大;卡拉胶的出水量随着时间的延长而增大。

Study on the effect of gel strength and viscosity from the content of carrageenan,pH value,concentration of potassium,and influence of time.The results indicated that the content of Carrageenan is an important affecting factor for gel strength and viscosity.Gel strength increases with the increase of the content of carrageenan which gradually reached a plateau,and increases with the increase of concentration of potassium.During the period,the two turning-point appear at pH 8.0 and 10.Gel viscosity increases with the increase of colloid content promptly,but decreases with concentration of potassium.Gel strength and water exit of carrageenan become stronger when the time is being extended.