作　　者： ; ; ; ; ; ;

机构地区： 西北师范大学生命科学学院

出　　处： 《西北师范大学学报（自然科学版）》 2003年第4期70-73,共4页

摘　　要： 对魔芋胶的流变性进行了研究.结果表明:浓度、剪切力、溶解温度、加热时间、pH值、冻融等变化与魔芋胶的粘度有较大关系;魔芋胶溶液具有较高的粘度,当浓度达到1%时,其粘度为428mPa/s;魔芋胶溶液为"非牛顿流体";加热时间与温度对魔芋胶粘度影响较大;魔芋胶溶液在酸性和碱性条件下都较为稳定;冻融处理后魔芋胶粘度下降.魔芋胶与黄原胶、卡拉胶有强烈的协效性,与皂荚胶的协效性较低. The rheological properties of Konjac gum are dissussed.The results show that the viscosity of Konjac gum is affected by concentration,shearing,the dissolved temperature,time in hot water,pH,freezingthawing etc.Konjac gum has upper viscosity,when its concentration reaches to 1%,the viscosity is 428?mPa/s,it is nonNewton fluid, temperature and time in hot water have big effect on it.The stability of Konjac gum in acidity solution and in alkalescence solution is better,its viscosity is declined with the freezingthawing,Konjac gum has upper synergy with Xanthan gum,Kala gum and has litter synergy with Gleditsia bean gum.

关 键 词： 魔芋胶 葡苷聚糖 流变性 协效性

领　　域： [理学] [理学]