魔芋葡甘聚糖-大豆肽体系黏度及流体特性研究

Research on viscosity and fl uid properties of Konjac polysaccharide-soybean peptide mixed systems

研究了魔芋葡甘聚糖（KGM）与大豆肽混合体系复配比例、复配方式及p H对体系黏度的影响,并研究了二者混合体系的流体特性。结果表明：三种复配方式获得黏度曲线趋势一致,但通过M3制备的样品黏度略高于M1和M2;采用M3制备方式,当KGM与大豆肽比例为7∶3时,体系黏度略低于单独KGM体系,但受p H（3.0~9.0）影响比单独KGM体系小;混合体系属于假塑性流体,KGM与大豆肽比例为7∶3与10∶0相比,稠度系数K分别为35.56和35.48（Pa·sn）,而流体指数n分别为0.339和0.355,均差异不显著,这表明KGM-大豆肽能够保证体系的增稠性,而又不改变其假塑性流体特性。

The effects of compound proportion, preparation methods and pH on the viscosity and fluid behavior of the Konjac Glucomannan （KGM） - soybean peptide mixed system were investigated. The results showed that the viscosity curve of the mixed system prepared by three methods was similar, but the viscosity of the system prepared by M3 was slightly higher than that of M1 and M2. When the ratio of KGM and soybean protein peptide was 7 ： 3, the viscosity of mixed system prepared by M3 reached 24.5 Pa·s, which was slightly lower than that of KGM system. The influence of pH 3.0-9.0 was less than that of in KGM system. The mixed system was pseudoplastic fluid. Compared with the mixed system （KGM. soybean peptide 7 ： 3） and KGM system, the consistency index K were 35.56 and 35.48 respectively （Pa·sa）, the flow behavior index n were 0.339 and 0.355 respectively, no significant differences were found. It suggested that KGM-soy peptide mixed system can keep thickening properties without changing the pseudoplastic fluid properties.