食品增稠剂瓜儿豆胶性质及复配性的研究

The property study of the Guar Gum and Its Synergistic Gum in Food Thickeners

研究了对瓜尔豆胶的流变性、浓度、温度、pH值、电介质对粘度的影响及与黄原胶、卡拉胶复合粘度进行了初步研究。结果表明,低浓度瓜儿豆胶属非牛顿流体中假塑性流体,其粘度随浓度升高而上升,温度升高而下降,几乎不受pH值影响,对NaCl和低浓度Ca2+,Al3+有良好兼容性,与卡拉胶复配无增效作用,而与黄原胶复配增效显著,复配最佳比例为瓜儿豆胶:黄原胶=0.6:0.4。

The guar gum rheolgical property, influence factor of the guar gum viscosity and the gel viscisity of synergistic action between guar gum and xanthan and carrageenan were studied. The rwsults showed that the low dense guar gum is pseudoplastic lisquid, its viscosity goes up with the increasing and the decreasing temperature. It has nothing to do with the ph salt and low dense of Ca++ , Al +++ and as well in the gum. The viscosity mixed with tie guar gum and xanthan gum has synergetic action while the viscosity mixed with carrageenan hasn' t. The best proportion of mixed guar gum and xanthan gum was 0. 6: 0.4.