Studies on the rheological properties of locust bean gum ( LBG) and guar gum ( GG) mixed system
-
摘要: 研究刺槐豆胶(LBG)/瓜尔豆胶(GG)复合体系的流变学性质,并采用流变学的模型进行拟合分析。实验表明:BG/GG复合体系为非牛顿流体,流动曲线服从Carreau模型,随着LBG比例的增大,其粘度越小,非牛顿性越不明显,触变性越低。LBG与GG复配对粘度的影响可产生协同作用,LBG/GG=1∶9时,复合体系粘度最大。在频率扫描范围内,LBG/GG复合体系同时具有粘性和弹性,随不同的角频率处理展现不同的动态粘弹性行为,LBG/GG=1∶9时,复合体系的动弹粘弹性最大。Abstract: The rheological properties of locust bean gum ( LBG) /guar gum ( GG) mixed systems were studied, and the rheological models were used to analyze the flow behavior. The results showed that the LBG/GG composite systems exhibited non-Newtnian behavior which was found to be well correlated to the Carreau model. With the increase of the LBG ratio, the viscosity of the LBG/GG mixed systems were smaller and the non-Newtonian property became less obvious, the lower the thixotropy.The effect of LBG and GG on viscosity had synergistic effect, and when LBG/GG = 1 ∶ 9, the viscosity of the composite system was the largest. The LBG/GG composite systems with viscosity and elasticity exhibited different dynamic viscoelastic behaviors with different angular frequencies.The dynamic viscoelasticity of the composite system which LBG/GG =1∶ 9 was the largest.
-
Keywords:
- locust bean gum /
- guar gum /
- flow behavior /
- thixotropy /
- dynamic viscoelasticity /
- synergistic effect
-
[1] 郭肖.刺槐豆胶及其复配胶流变学性质的研究[D].兰州:西北师范大学, 2013. [2] 王元兰, 黄寿恩, 李忠海.黄原胶与瓜尔豆胶混胶黏度的影响因素及微结构研究[J].中国食品学报, 2009, 9 (4) :118-123. [3] 徐淑臻, 韩雪, 田俊楠, 等.瓜儿豆胶和刺槐豆胶抑制阿斯巴甜甜感强度的机制探索[J].物理化学学报, 2014, 30 (6) :1134-1141. [4] Mc Cleary B V.Modes of action of mannanse enzymes of diverse origin of legume seed galactomannans[J].Phytochemistry, 1979, 8:757-763.
[5] Kooiman P.The structure of the galactomannans from the seed of Annonamuricata sacchrifera, Cocosmucifera, Convelvulus tuicolor and Sop Horajaponica[J].Carbohydrate Research, 1971, 20:23-26.
[6] Valeria Rizzo, Filippo Tomaselli, Alessandra Gentile, et al.Rheological properties and sugar composition of locust bean gum from different Carob Varieties (Ceratonia siliqua L.) [J].J Agric Food Chem, 2004, 52:7925-7930.
[7] Vandana S, Aahutosh T, Devendra N T.Microwave-assisted synthesis of guarg-polyacrylamide[J].Carbohydrate Polymers, 2004, 58:1-6.
[8] Paras S, Gargee D, Sunil K.Chemical and medico-biological profile of Cyamopsis Tetragonoloba (L.) Taub:an overview[J].Journal of Applied Pharmaceutical Science, 2011, 1 (2) :32-37.
[9] 梁菡峪, 王健, 丁晓雯, 等.瓜尔豆胶降血脂作用研究进展[J].食品工业科技, 2013, 34 (11) :388-392. [10] Perez-Mateos M, Hurtado J L, Montero P, et al.Interactions ofκ-carrageenan plus other hydrocolloids in fish myosystem gels[J].Food Science, 2001, 66 (6) :838-843.
[11] Y Chen, M L Liao, D V Boger, et al.Rheological characterization ofκ-carrageenan/locust bean gum mixtures[J].Carbohydrate Polymers, 2001, 46:117-124.
[12] 庄沛锐, 杨园媛, 孙为正, 等.卡拉胶/刺槐豆胶对猪肉糜品质的影响研究[J].现代食品科技, 2013, 29 (5) :986-988. [13] Ramirez J A, Barreara M, Morales O G, et al.Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein[J].Food Hydrocolloids, 2002, 16 (l) :11-16.
[14] 郭守军, 杨永利.槐豆胶与黄原胶复配胶的流变性研究[J].食品工业科技, 2005, 26 (6) :152-154. [15] 肖于栋, 蔺彦斌, 管冬冬, 等.刺槐豆胶 (LBG) /海藻酸钠 (SA) 复合体系的流动性和动态粘弹性分析[J].食品工业与科技, 2014, 35 (19) :76-78. [16] M M Alves, Yu A Antonov, M P Gonc, et al.PHase equilibria and mechanical properties of gel-like water-gelatin-locust bean gum systems[J].International Journal of Biological Macromolecules, 2000, 27:41-47.
[17] 朱慧, 吴伟都, 潘永明, 等.黄原胶与阴离子瓜尔胶复配溶液的流变特性研究[J].中国食品学报, 2014, 14 (5) :55-62. [18] 王元兰, 黄寿恩, 李忠海, 等.黄原胶与瓜尔豆胶混胶黏度的影响因素及微结构研究[J].中国食品学报, 2009, 9 (4) :118-123. [19] 张雅媛, 顾正彪, 洪雁, 等.淀粉与瓜尔豆胶复配体系糊化及流变特性研究[J].食品与生物技术学报, 2012, 31 (8) :820-825. [20] 吴绍艳, 张升晖, 吴贵超, 等.魔芋葡甘聚糖与瓜尔豆胶协同相互作用及其凝胶化研究[J].广州食品工业科技, 2004, 20 (4) :5-7. [21] Ertan A, Setlim K, Onder P.Synergistic effect of the locust bean gum on the thermal phase transitions of k-carrageenan gels[J].Food Hydrocolloids, 2009, 23 (2) :451-459.
[22] 柳晶涛, 张晓东.刺槐豆胶漂白增稠工艺及其机理研究[J].青岛大学学报, 2010, 25 (1) :65-70. [23] 张雅媛, 顾正彪, 洪雁, 等.淀粉与瓜尔豆胶复配体系糊化及流变特性研究[J].食品与生物技术学报, 2012, 31 (8) :820-825. [24] Yanxia Wei, Yanbin Lin, Rui Xie, et al.The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum[J].Journal of Food Engineering, 2015, 166:21-28.
[25] Louis M Nwokocha, Peter A Williams.Hydrodynamic and rheological properties of Irvingia gabonensis gum[J].Carbohydrate Polymers, 2014, 114:352-356.
[26] 李宏梁, 刘辉.瓜尔豆胶的流变性质及其复配性的研究[J].食品工业科技, 2007, 28 (8) :209-212. [27] 蔺彦斌.壳聚糖/海藻酸钠/葫芦巴胶及其复合体系的流变学性能研究[D].兰州:西北师范大学, 2014. [28] Balaghi S, Mohammadifar M A, Zargaraan A, et al.Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus[J].Food Hydrocolloids, 2011, 25 (7) :1775-1784.
[29] Pongsawatmanit R, Srijunthongsiri S.Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch[J].Journal of Food Engineering, 2008, 88 (1) :137-143.
[30] Yanxia Wei, Yanbin Lin, Rui Xie, et al.The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum[J].Journal of Food Engineering, 2015, 166:21-28.
[31] Hela Yaich, Haikel Garna, Souhail Besbes, et al.Impact ofextraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast[J].Food Hydrocolloids, 2014, 40:53-63.
[32] Dolz M, Hernandez M J, Delegido J, et al.Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch[J].Journal of Food Engineering, 2007, 81 (1) :179-186.
[33] Pierre J.Carreau, rheological equations from molecular network theories[J].Journal of Rheology, 1972, 16:99-127.
[34] Cruz M, Freitas F, Torres C A V, et al.Influence of temperature on the rheological behavior of a new fucosecontaining bacterial exopolysaccharide[J].International Journal of Biological Macromolecules, 2011, 48 (4) :695-699.
[35] Yakindra Prasad Timilsena, Raju Adhikari, Stefan Kasapis, et al.Rheological and microstructural properties of the chia seed polysaccharide[J].International Journal of Biological Macromolecules, 2015, 81:991-999.
[36] Maurer S, Junghans A, Vilgis T A.Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels[J].Food Hydrocolloids, 2012, 29 (2) :298-307.
[37] Albuquerque P B S, Barros J R, W Santos G R C, et al.Characterization and rheological study of the galactomannan extracted from seeds of Cassia Grandis[J].Carbohydrate Polymers, 2014, 104:127-134.
计量
- 文章访问数: 251
- HTML全文浏览量: 53
- PDF下载量: 332