食品工业科技2017，Vol.38Issue(16)：1-4,4.DOI:10.13386/j.issn1002-0306.2017.16.001
魔芋葡甘聚糖与琼脂共混溶胶的剪切流变特性研究
Study on shear rheological properties of Konjac glucomannan and Agar blends
摘要
Abstract
Rheometer was used to determine rheological properties of Konjac glucomannan and Agar(KGM/Agar) under various conditions of concentration,heating time and temperature.The results showed that the viscous coefficient (k) of KGM/Agar blend system increased with the the increase concentration and the heating time prolong.While the temperature was in the range of 30～ 60 ℃,the viscous coefficient (k) increased at first then decreased and increased again as wave-like changes,with increasing temperature.The results of viscosity coefficient and flow index showed that the optimal parameters was the mass concentration of KGM/Agar blend 1.2％,swelling temperature of 40 ℃,swelling time 120 min.The rheological properties of KGM/Agar blend system could be fitted by power-law model and the change tendencies of viscosity factor(k) and flow index (n) correlated with concentration,heating time and temperature were also obtained.The curves could be fitted by power and polynomial curve and could provide a reliable foundation for proper applications of KGM/Agar in the food industry and its quality evaluation.关键词
魔芋葡甘聚糖/琼脂/流变性能Key words
Konjac glucan-mannan/Agar/rheological properties分类
轻工纺织引用本文复制引用
谢建华,谢丙清,张丽红,王文成,庞杰,张民..魔芋葡甘聚糖与琼脂共混溶胶的剪切流变特性研究[J].食品工业科技,2017,38(16):1-4,4.基金项目
国家自然科学基金项目(31471704,31271837和31301599) （31471704,31271837和31301599）
福建省自然科学基金项目(2014J01378) （2014J01378）
福建省中青年教师教育科研项目(JA15697). （JA15697）
