魔芋葡甘聚糖/明胶复配胶液表观粘性研究

Study on the apparent viscosity of the Konjac glucomannan and gelatin mixed solution

该文研究了胶液浓度、pH、剪切速率对魔芋葡甘聚糖及明胶溶液表观粘度影响,并将两者进行复配,研究了pH、复配胶溶液浓度、复配比例对复配胶液表观粘度影响。研究结果表明,魔芋葡甘聚糖和明胶溶液表观粘度随浓度增加而增加;随pH增高呈现出先升后降趋势。魔芋葡甘聚糖溶液表观粘度随剪切速率升高而降低,并表现出了剪切变稀假塑性。明胶溶液表观粘度随剪切速率增加而趋于稳定。复配胶液表观粘度随魔芋葡甘聚糖所占比例增加而增大,随复配胶液浓度变大而变大,随pH增加先升后降;在总胶浓度为2%、魔芋葡甘聚糖与明胶为7∶5的配比、pH=8情况下,复配胶液表现出较好流动性,且形成富有弹性和咀嚼性凝胶体。

The effect of glue concentration , pH, and shear rate on the apparent viscosity of KGM and gelatin solution were researched at this paper. And the effect of pH, the mixed gum concentration and proportion on the apparent viscosity of the compound were also studied at this paper. The results showed that the apparent viscosity of KGM and gelatin solution would increase as the concentration increased and it would first increase and then decrease as the pH increased. The apparent viscosity Of KGM solution would reduce when the shear rate increased, showing a shear-thinning pseudoplastic character. The apparent viscosity of the gelatin solution would be stable when the shear rate increased to a certain level. The apparent viscosity of compound increased when the proportion of KGM increased or the concentration of compound became larger, and the apparent viscosity increased first and then decreased as the pH increased .When the total gel concentration was 2% , the ratio of KGM to gelatin was 7 ： 5, and pH was 8, the compound showed better mobility and could be elastic and chewiness.