| 琼胶流变学性质和胶凝性质的研究 |
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| 引用本文： | 张莉,许加超,薛长湖,高昕,张东.琼胶流变学性质和胶凝性质的研究[J].中国海洋药物,2009,28(2):11-17. |
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| 作者姓名： | 张莉 许加超 薛长湖 高昕 张东 |
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| 作者单位： | 中国海洋大学食品科学与工程学院; |
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| 基金项目： | 国家“863”计划资助项目(2007AA10Z345) |
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| 摘 要： | 目的研究琼胶的静态流变性质和动态流变性质。方法采用MCR101型流变仪测定流变学性质;质构仪测定胶凝性质。结果与结论琼胶溶液是一种剪切变稀的假塑性流体,其表观粘度随质量分数的增加逐渐增加;温度对琼胶溶液粘度的影响符合Arrhenius模型,琼胶溶液在不同的温度下触变性不同;电解质及蔗糖均会导致溶液的粘度降低。琼胶溶液表现出弱凝胶的特性。琼胶溶液形成的凝胶是一种热可逆的冷致凝胶,其胶凝点远低于熔化点,温差为55℃;凝胶强度在一定的时间区域内,随时间的延长逐渐增大;电解质使琼胶的凝胶强度显著降低,少量蔗糖使琼胶的凝胶强度升高。
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| 关 键 词： | 琼胶 流变性质 贮能模量 损耗模量 凝胶强度 胶凝点 熔化点 |
Rheological properties and gel properties of agar |
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| ZHANG Li,XU Jia-chao,XUE Chang-hu,GAO Xin,ZHANG Dong.Rheological properties and gel properties of agar[J].Chinese Journal of Marine Drugs,2009,28(2):11-17. |
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| Authors: | ZHANG Li XU Jia-chao XUE Chang-hu GAO Xin ZHANG Dong |
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| Institution: | ZHANG Li,XU Jia-chao,XUE Chang-hu,GAO Xin,ZHANG Dong (College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China) |
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| Abstract: | Objective Rheological properties and gelation properties of agar were investigated. Methods The gelling point,melting point and the gel strength of agar were detected with MCR101 rheometer and TA texture testing instrument. Results and Conclusion Rheological properties of agar were affected by its concentration ,temperature and the addition of salt (such as NaCl ,CaCl2) and sucrose. Apparent viscosity exhibited shear thinning behavior following the power law model. Apparent viscosity increased with the incr... |
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| Keywords: | agar rheological properties storage modulus loss modulus gel strength gelling point melting point |
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