海藻酸钠与瓜尔豆胶复配体系流变学特性研究

Study on Rheological Characteristics of Complex System of Sodium Alginate and Guar Gum

为探究海藻酸钠(SA)和瓜尔豆胶(GG)复配胶体在食品工业中的应用潜力,文章着重研究了SA/GG复配胶体的静态流变性、动态黏弹性和触变性,并对复配体系溶液的黏度影响因素进行了单因素试验和响应面试验。结果表明,质量分数1.0%的不同比例SA/GG复配体系均为非牛顿流体,流变特性符合Herschel-Bulkley模型方程。随着SA/GG复配体系中GG含量的提高,体系溶液表现出类固体性质,且复合黏度随着角频率的增大而减小。SA/GG复配比例为1∶9时体系黏度最大,且触变环面积最大,表明复配体系结构受到的破坏大,恢复能力弱。各因素对SA/GG复配体系溶液黏度的影响顺序为pH值>搅拌时间>温度。在pH值8.10、温度35.0℃下搅拌123 min时,SA/GG复配体系溶液的黏度最高。SA和GG复配比例对其流变特性和黏度的影响显著,在实际应用中可按实际情况选择合适的复配比。

In order to explore the application potential of the complex colloids of sodium alginate(SA)and guar gum(GG)in the food industry,the static rheological properties,dynamic viscoelasticity and thixotropy of the SA/GG complex colloids are studied,and single factor test and response surface test are carried out on the factors influencing the viscosity of the complex system solution.The results show that the different ratios of the SA/GG complex system with the mass fraction of 1.0%are all non-Newtonian fluids,and the rheological properties conform to the Herschel-Bulkley model equation.With the increase of GG content in the SA/GG complex system,the system solution shows solid-like properties,and the complex viscosity decreases with the increase of angular frequency.The system viscosity is the largest when the ratio of SA/GG complex ratio is 1∶9,and the area of thixotropic loop is the largest,which indicates that the structure of the complex system suffers a large damage,and the recovery ability is weak.The order of the influence of each factor on the viscosity of the SA/GG complex system is pH value>stirring time>temperature.The viscosity of the SA/GG complex system solution is the highest when it is stired at pH value 8.10 and temperature 35.0℃for 123 min.The complex ratio of SA and GG has a significant effect on the rheological properties and viscosity,and the suitable complex ratio can be selected according to the actual situation in the practical application.