不同盐离子对κ-卡拉胶凝胶质构及流变学性质的影响

Effect of various salt ions on gel texture and rheological properties of kappa-carrageenan

研究了盐离子的种类和浓度对κ-卡拉胶凝胶质构及流变学性质的影响。试验结果表明,在2~10g/L浓度范围内,K^+、Na^+、Mg^(2+)、Ca^(2+)四类盐离子均可增加κ-卡拉胶凝胶强度和弹性,降低κ-卡拉胶的黏度和内聚性,胶黏性和咀嚼性呈先增大后减小的趋势,其中钾盐对凝胶强度的提高幅度最大,K+含量1%时,凝胶硬度为14.12N。流变学研究表明,κ-卡拉胶的凝胶温度与盐离子浓度呈正相关关系。25℃条件下0.2%的各类盐离子添加量时,κ-卡拉胶凝胶复合黏度明显增加,以添加Ca^(2+)的凝胶的复合黏度变化最为显著,复合黏度为58.81×105m Pa·s。

Effect of types and concentrations of salt ions on gel texture and rheological properties of kappa- carrageenan was investigated in this paper. Results showed that gel strength and elasticity increased with the increase of concentration for four different ions, i.e. K＋. Na＋. Mg2＋. Ca2＋; while the viscosity and cohesiveness decreased, the adhesiveness and chewiness increased first and then dropped. In particular, potassium ion had the most significant influence on gel strength. When potassium ion content was 1%, the gel hardness was 14.12N. Rheology research indicated that gelling temperature of kappa-carrageenan had positive correlation with the concentration of salt ions. Kappa-carrageenan hydrogel composite viscosity increased significantly when salt ion concentration was 0.2% at 25 ℃. The complex viscosity of gel with the addition of calcium ion was the most significant, and the complex viscosity was 58.81 x 10SmPa· s.