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| 題 名 | 貯存對三仙膠/動物膠膠體流變性與熱性質之影響=Effect of Storage on Rheological and Thermal Properties of Xanthan Gum/Gelatin Gel |
|---|---|
| 作 者 | 廖凰秀; 陳烱堂; | 書刊名 | 中國農業化學會誌 |
| 卷 期 | 36:4 1998.08[民87.08] |
| 頁 次 | 頁353-362 |
| 分類號 | 364.782 |
| 關鍵詞 | 凝膠; 流變性; 熱性質; 韌化; 貯存; Gelation; Rheological properties; Thermal properties; Annealing; Storage; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 水溶性食用膠的網狀結構與熱安定性極易在貯存時,受到它與其他成份相容性之 影響。本研究以三仙膠╱動物膠複合膠體為模式系統,利用反應曲面法設計並藉由物性測定及 示差掃描熱分析( DSC ),可採討貯存時大分子的重排效應對膠體結構之影響。 複合膠體受 外力壓縮後其硬度與彈性係數會隨貯存溫度與時間的增加而上升。而複合膠體之可回復彈性百分率與貯存 時間呈線性正相關,且以貯存在 11 ℃時有最大值。倘若以示差掃描熱分析複合膠體之冷凍 乾燥粉末,發現在 65 ∼ 90 ℃有吸熱峰,此吸熱是動物膠之熱熔解現象,其波峰熔解溫度 隨韌化時貯存溫度與時間成線性遞增,且在 11 ℃貯存 15 天有最大值。無論流變性或熱分 析結果均顯示,貯存時分子的重排效應可提高三仙膠與動物膠分子間之交互作用力,進而提 高複合膠體之熱安定性。 |
| 英文摘要 | The network structure and the thermal stability of a food gum are greatly affected by its compatibility with the remaining components in an aqueous solution during storage. The complexed gel of xanthan gum and gelatin was used as a model system to investigate the annealing effect of storage on gel structure using rheometry and differential scanning calorimetry (DSC). A response surface methodology was adopted in the experimental design. Results of the rheometrical compression test showed that both the hardness and moduli of elasticity of the complexed gel increased with increasing storage time and temperature. The percentage of recoverable relaxation of the complexed gel was linearly related to the storage time and reached a maximum value at 11 ℃. When freeze-dried samples of the complexed gels were thermally analyzed using DSC, a distinct endothermic peak, caused by the melting of the gelatin, was observed between 65-90 ℃. The onset melting temperature increased linearly with increasing storage time and temperature and reached a maximum value at 11 ℃ and 15 days of storage. Both rheometrical and thermal analyses indicated that the thermal stability of the complexed gel could be improved by strengthening the intermolecular interaction already existing between xanthan gum and gelatin through realignment during storage. |
本系統中英文摘要資訊取自各篇刊載內容。