海藻酸钠与亚麻籽胶复配体系流变学性质研究

Rheological properties of sodium alginate and flaxseed gum compounding system

为探究海藻酸钠(sodium alginate,SA)和亚麻籽胶(flaxseed gum,FG)复配胶体在食品工业中的应用潜力,该文着重研究SA和FG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和响应面试验。结果表明,质量分数1.0%SA/FG复配体系不同比例均为非牛顿流体,流动特性符合Herschel-Bulkley模型方程。随SA/FG复配体系中FG含量的提高,体系溶液以弹性(固体性质)为主,且复合黏度随着角频率的增大而减小。SA与FG复配质量比例为2∶8时体系黏度最大,且触变环面积最大,抗剪切能力弱。各因素对SA/FG复配体系溶液黏度的影响顺序为:pH值>温度>搅拌时间。在pH 6.80、39.5℃和搅拌2.0 h的条件下,SA/FG复配体系溶液黏度最高。SA和FG复配比例对其流变特性和黏度影响显著,在实际应用中可按实际情况选择合适的复配比。

To investigate the potential application of sodium alginate(SA)and linseed gum(FG)compound colloids in the food industry,this paper focused on the static rheological,dynamic viscoelastic and thixotropic properties of the SA and FG compound colloids,and one-way and response surface experiments were carried out to investigate the factors affecting the viscosity of the solutions of the compound systems.Results showed that the different proportions of the 1.0%SA/FG complex system were non-Newtonian fluids,and the flow characteristics conformed to the Herschel-Bulkley model equation.With the increase of FG content in the SA/FG compound system,the system solution was mainly elastic(solid nature),and the compound viscosity decreased with the increase of angular frequency.The system viscosity was the largest when the mass ratio of SA and FG compound was 2∶8,the thixotropic ring area was the largest,and the shear resistance was weak.The effect of each factor on the solution viscosity of the SA/FG complex system was in the order of pH>temperature>stirring time.The viscosity of the SA/FG compound system was the highest at pH 6.80,39.5℃,and a stirring time of 2.0 h.The ratio of SA and FG had a significant effect on the rheological properties and viscosity,and the suitable ratio could be selected according to the actual situation in the practical application.