文章摘要
魔芋葡甘聚糖/黄蓍胶复合水凝胶的流变特性及质构性能
Rheology and Texture Properties of Konjac Glucomannan-Gum Tragacanth Hydrogel
  
DOI:10.16865/j.cnki.1000-7555.2017.12.014
中文关键词: 魔芋葡甘聚糖  黄蓍胶  水凝胶  流变性质  质构性能
英文关键词: konjac glucomannan  gum tragacanth  hydrogel  rheology  texture properties
基金项目:国家自然科学基金资助项目(31271837,31471704);福建省农业高校产学合作项目重大项目(2013N5003)
作者单位
龚静妮1, 杨金初2, 袁 毅1, 王 林1, 吴佳煜1, 穆若郡1, 洪 馨1, 庞 杰1 1. 福建农林大学 食品科学学院福建 福州 350002 2. 河南中烟工业有限责任公司 技术中心河南 郑州 450000 
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中文摘要:
      为了以高效快捷的方式研制出天然无毒害的水凝胶,文中以魔芋葡甘聚糖(KGM)和黄蓍胶(GT)为研究对象,制得KGM/GT水凝胶。使用旋转流变仪、质构仪分析不同比例KGM/GT水凝胶的流体行为和质构性能,通过红外光谱对KGM/GT水凝胶进行表征。研究结果显示,KGM/GT水凝胶是由氢键等分子间弱相互作用力缔结而成的热可逆水凝胶,当温度超过40 ℃时会溶解为溶胶。在一定比例范围内,GT占比越大,KGM/GT水凝胶结构缠结越紧密,凝胶特性越强。当KGM/GT质量比为3∶7时,水凝胶间链的连接最为紧密,硬度达到最大;当KGM/GT水凝胶质量比为5∶5时,胶粘性、咀嚼性、回复性达到最大;当KGM/GT质量比为9∶1时,水凝胶间链的连接最为疏松。
英文摘要:
      In order to develop a non-toxic hydrogel in an high-efficiency way, the KGM/GT hydrogel was prepared using konjac glucomannan (KGM) and gum tragacanth (GT). Rheological properties, texture properties and intermolecular interaction of KGM/GT hydrogels were analyzed by rotating rheometer, texture analyzer and Fourier transform infrared spectroscopy. The results show that the KGM/GT hydrogel is thermoreversible hydrogel which dissolves into sol when the temperature exceeds 40 ℃. The larger the proportion of GT is, the more the entanglement of KGM/GT hydrogel network is, and the stronger the gel property is. When the mass ratio of KGM/GT is 3∶7, the hydrogels are connected tightly and the hardness reaches the maximum. When the mass ratio of KGM/GT hydrogel is 5∶5, the adhesiveness, chewiness and recovery are the highest. When the mass ratio of KGM/GT is 9∶1, the hydrogel chains are loosely connected.
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