食品科学2017，Vol.38Issue(3)：125-130,6.DOI:10.7506/spkx1002-6630-201703021
猕猴桃果胶的黏度特性与流变性分析
Viscosity and Rheological Properties of Kiwifruit (Actinidia deliciosa) Pectin
摘要
Abstract
Kiwifruit pectin (KP),named as KP1 and KP2,were prepared by hot-air drying and freeze drying,respectively,the pH of which were 3.16 and 3.39 and both of which contained mainly D-galacturonic acid (D-GA).Using carboxy methyl cellulose-Na (CMC-Na) as control,the effects of four factors including pH,pectin concentration,temperature and shear rate on rheological properties of KP solution were explored by MCR301 rotary rheometer.The results showed the viscosity of both KP1 and KP2 solutions was low,approximately 1.0 mPa·s,and it was little impacted by pH and KP concentration.The observed logarithmic relationship between pectin viscosity (lnη) and reciprocal temperature (1/7) indicated that the viscosity of both pectin solutions went down with the increase in temperature in the range of 10-30 ℃,similar to CMC-Na.However,the viscosity and fluidity of KP 1 and KP2 solutions failed to completely follow the Arrhenius equation in the range of 40-50 ℃,which may be due to the lower activation energy (Ea) of 10.075 kJ/mol for KP 1 and 4.510 kJ/mol for KP2,and consequently lower temperature sensitivity.The relationship between viscosity and shear rate for the pectin solutions was fitted with a power law equation.Both flow indexes n were less than 1.The non-Newtonian fluid properties of KP1 and KP2 could be explained by the Power Law equation.Therefore,both of them exhibited a typical shear thinning phenomenon and ductility,which can be attributed to non-Newtonian fluid.But KP was a low viscosity pectin,so the Arrhenius equation could not effectively explain the relationship of its viscosity and temperature.关键词
黏度/剪切稀化/流变性/幂律定律/猕猴桃果胶Key words
viscosity/shear thinning/rheology/power law/kiwifruit pectin分类
轻工纺织引用本文复制引用
顾晓俊,陈晓楠,金邦荃,刘春泉..猕猴桃果胶的黏度特性与流变性分析[J].食品科学,2017,38(3):125-130,6.基金项目
公益性行业(农业)科研专项(201503142-5) （农业）
2011江苏省现代农业技术创新项目(CX (11) 2067-1) （CX (11）
