结冷胶酸化凝胶粘弹特性研究
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- 英文论文题名：Study on viscoelastic properties of acid-induced gellan gels
- 论文作者：马慧婷 ; 谭力 ; 竺江南 ; 张鸿雁 ; 陈青
- 英文论文作者：Huiting Ma ; Li Tan ; Jiangnan Zhu ; Hongyan Zhang ; Qing Chen ; Department of Applied Chemistry ; Zhejiang Gongshang University
- 年：2016
- 作者机构：浙江工商大学应用化学系;
- 论文关键词：结冷胶 ; 酸化凝胶 ; 断裂应力 ; 杨氏模量
- 会议召开时间：2016-07-01
- 会议录名称：中国化学会第30届学术年会摘要集-第十七分会：流变学
- 语种：中文
- 分类号：TS201.2
- 学会代码：ZGHY
- 会议名称：中国化学会第30届学术年会-第十七分会 ; 流变学
- 会议地点：中国辽宁大连
- 主办单位：中国化学会
- 学会名称：中国化学会
- 页数：1
- 文件大小：183k
- 原文格式：D
- 会议级别：全国
摘要
肥胖已成为全球性威胁健康的重要原因之一,利用亲水性胶体制成不影响口感的液态或半固态食品,并使其在胃部的酸性环境下快速形成凝胶就可以有效延长消化时间,有望成为控制肥胖患者的热量摄入的有效途径。传统的胶凝剂如琼脂、卡拉胶在低pH值时凝胶能力会消失,本文以结冷胶为研究对象,采用葡萄糖酸内酯(GDL)为酸化剂,制备了酸化凝胶,考察了基体浓度、GDL浓度对结冷胶酸化凝胶粘弹行为、保水性的影响。研究结果表明,GDL酸化为缓慢酸化过程,其酸化过程符合一级动力学方程。基体浓度越高,GDL浓度越大,酸化凝胶的凝胶时间越短。基体浓度增大,酸化凝胶的断裂应力、杨氏模量和保水性升高,断裂应变减小。断裂应力、杨氏模量和保水性随着GDL浓度的增大出现先增大后降低的变化趋势。GDL浓度越低,酸化凝胶的变形性越好。酸液浸泡对酸化凝胶结构影响显著。
The influence of polymer concentrations,GDL concentration on the viscoelastic properties of low acyl gellan gels formed by acidification with glucono-S-lactone(GDL) were investigated.The acidification of GDL can be simulated by the first order kinetic equation.Raising the polymer and GDL concentration decreased the time taken to reach gel point.Fracture stress,initial Young's modulus and water holding capacity increased while fracture strain decreased as the gellan gum concentration increased.Meanwhile,fracture stress,initial Young's modulus and water holding capacity increased with increasing GDL until GDL reached a critical level,after which further increases in GDL resulted in a reduction of fracture stress,initial Young's modulus and water holding capacity.The lower GDL concentration,the better deformability.Post-production exposure to an acidic environment was found to affect gel structure significantly.
The influence of polymer concentrations,GDL concentration on the viscoelastic properties of low acyl gellan gels formed by acidification with glucono-S-lactone(GDL) were investigated.The acidification of GDL can be simulated by the first order kinetic equation.Raising the polymer and GDL concentration decreased the time taken to reach gel point.Fracture stress,initial Young's modulus and water holding capacity increased while fracture strain decreased as the gellan gum concentration increased.Meanwhile,fracture stress,initial Young's modulus and water holding capacity increased with increasing GDL until GDL reached a critical level,after which further increases in GDL resulted in a reduction of fracture stress,initial Young's modulus and water holding capacity.The lower GDL concentration,the better deformability.Post-production exposure to an acidic environment was found to affect gel structure significantly.
引文
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[3]C.,L.Hoad,P.Rayment,R.C.Spiller,et al.,In vivo imaging of intragastric gelation and its effect on satiety in humans.Journal of Nutrition,2004,134:2293-2300.
[2]I.T.Norton,W.J.Frith,S.Ablett,Fluid gels,mixed fluid gels and satiety,Food Hydrocolloids,2007,20:229.
[3]C.,L.Hoad,P.Rayment,R.C.Spiller,et al.,In vivo imaging of intragastric gelation and its effect on satiety in humans.Journal of Nutrition,2004,134:2293-2300.