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題 名 | 紅藻多醣濃度對其凝膠相變與流變特性之影響--第一報 對凝膠特性之影響=The Influence of Concentration on Phase Transition and Rheological Properties of Red Algal Polysaccharide--I. Effect on the Characteristics of Gelation |
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作 者 | 賴鳴鳳; 郭孟怡; 李錦楓; 呂政義; | 書刊名 | 食品科學 |
卷 期 | 23:4 1996.08[民85.08] |
頁 次 | 頁554-566 |
分類號 | 346.217 |
關鍵詞 | 紅藻多醣; 凝膠; 動態流變特性; Red algal polysaccharide; Gelation; Dynamic rheological characteristics; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究目的為探討紅藻多醣在不同濃度下凝膠網狀結構狀結構形成之動態流變特性,以建立紅藻多醣濃度與結構對凝膠機制之影響。結果顯示紅藻多醣在凝膠過程中,濃度對動態流變參數(包括G'、G''與tanδ)、凝膠溫度(Tgel)以及凝膠網狀結構形成之影響隨多醣分子化學結構而異。濃度對Tgel的影響為I-carr.>k-carr.>>agarose。多醣凝膠模數(G'和G'')為濃度的指數函數,對G'而言其指數大小為:0.2~0.8g/dl濃度的agarose(□C4.83)>k-carr. (□C4.04)>I-carr. (□C2.17)及0.8~5.0g/dl濃度的agarose(□C2.14)。中性洋菜在濃度約0.8g/dl以上時,G'與G''開始顯示出較低的濃度依賴性,而carrageenans的流變參數變化亦與其纏結性質及網狀結構特性有關。凝膠強度越強之多醣,與網狀結構特性有關之黏度指標tanδ未必越小。 |
英文摘要 | The investigation on the dynamic rehological properties of gel network formation for red algal polysaccharide at different concentrations, and the effects of polysaccharide concentrations as well as structures on the gelation mechanism were carried out. The results showed that the influence of polymer concentration on the dynamic rhological parameters (G', G'' and tanδ), gelling temperature (Tgel) and the gel network formation of three red algal polysaccharides was related to the chemical structure. The concentration effects on Tgel were: I-carr.>k-carr.>>aggarose. The gel moduli (G' and G'') were power functions of the polymer concentration, where the power number for G' was in a series of agarose of 0.2~0.8 g/dl (□C4.83)>k-carr. (□C4.04)>I-carr. (□C2.17) and agarose of 0.8~5.0 g/dl (□C2.14). The concentration dependence of the agarose gel modulus was lessened at a concentration of above 0.8g/dl. The rehological parameters for carrageenans could also correspond to their entanglement property and gel network characteristics. This indicated that the than δ of the gel with stronger gel strength might not necessarily be smaller. |
本系統中英文摘要資訊取自各篇刊載內容。