地毯草黄单胞菌产黄原胶与魔芋胶复配胶的流变性

改善地毯草黄单胞菌FJAT-10151产的黄原胶的力学性能,研究黄原胶/魔芋胶复配胶的流变性,为该复配胶的开发应用提供基础数据及参考。通过分析复配比、质量浓度、pH值、加热温度、加热时间、氯化钾浓度等对黄原胶/魔芋胶复配胶黏度的影响研究其流变性。结果表明:黄原胶/魔芋胶复配胶为"非牛顿流体",最佳复配比为4∶6;复配胶的黏度随pH的增大先增大后减小,在pH 8.0时黏度最大;复配胶的黏度随加热温度的增大而先增大后减小,在60℃达到最大值;复配胶的黏度随加热时间的延长而减小;氯化钾浓度和冻融处理对复配胶的黏度都有一定程度的影响。0.5%复配胶在60℃加热30min条件下黏度为454.337Pa·s,其稠度系数为9 117。

Rheological Property of Pastes Made from Xanthan of Xanthomonas axonopodis and Konjac Gum Mixtures

The mechanical properties of xanthan extracted from Xanthomonasaxonopodis FJAT‐10151 has optimized .The rheology properties of mixed gum of xanthan with konjac gum was studied in order to provide basic data and reference for development and application .The rheology properties of mixed gum were discussed according to the viscosity variation with different conditions including mixed gum ratio , concentration , pH , heating temperature ,heating time and potassium chloride content .The mixed gum was “non‐Newtonious” liquid and the best ratio was 2∶3 ;It's viscosity rised with its pH ,and up to the highest at pH 8 ,then drop . The viscosity of the mixed gum increased with temperaturereaching its highest at 60℃ ,but decreased with prolonged heating .Neither potassium chloride nor freezing‐thawing exerted a significant effect on the viscosity of the mixed gum . Upon optimization ,at 0.5% concentration of the mixed gum ,the mixed gum was heated at 60℃ for 30 min to the peak viscosity of 454.337 Paos and consistency coefficient was 9 117 .