魔芋胶和玉米淀粉混合物黏弹特性的研究

Study on viscoelastic characteristics of konjac gum and corn starch mixtures

中文关键词:  魔芋胶  玉米淀粉  黏弹特性  流变

英文关键词:konjac gum  corn starch  viscoelastic properties  flow characteristics

中文摘要:

      目的 研究魔芋胶对玉米淀粉黏弹特性的影响。方法 以玉米淀粉为原料, 加入不同比例的魔芋胶, 采用动态流变仪来研究魔芋胶玉米淀粉糊化混合物的黏弹特性。结果 Power-Low模型能够有效地表征魔芋胶玉米淀粉糊化混合物的流变性能。魔芋胶玉米淀粉糊化混合物为假塑性流体, 与单独的玉米淀粉糊相比, 随着魔芋胶的添加量增大, 糊化混合物黏稠性增大, 假塑性增强。随着频率的增大, G?和G?均增大, 损失正切值tan δ＜1, 说明魔芋胶的加入使得糊化混合物具有优越的黏弹性。结论 当魔芋胶/玉米淀粉质量比为0.4:0.8时, 糊化混合物弹性最小, 黏性最大, 糊化混合具有更好的协同增稠作用, 即糊化混合物流体流动特征显著。

英文摘要:

      Objective To investigate the effect of konjac gum on the viscoelastic properties of corn starch. Methods Using corn starch as raw material, different proportions of konjac gum were added, and the viscoelastic properties of konjac corn starch gelatinized mixture were studied by dynamic rheometer. Results The Power-Low model was an effective way to characterize the rheological properties of konjac corn starch gelatinized mixtures. The konjac gum corn starch gelatinization mixture was a pseudoplastic fluid. Compared with the corn starch paste alone, as the amount of konjac gum added increased, the gelatinization mixture increased in viscosity and pseudoplasticity. As the frequency increasing, both G? and G? increased, and the tangent value tan δ<1, which indicated that the addition of konjac gum made the gelatinized mixture have superior viscoelasticity. Conclusion When the konjac/corn starch mass ratio is 0.4:0.8, the gelatinized mixture has the least elasticity and the most viscous, and the gelatinization mixture has a better synergistic thickening effect, which indicated the gelatinized mixture fluid flow characteristics are remarkable.