| 壳聚糖溶液的流变学性质及应用研究 |
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| 引用本文： | 李星科,姜启兴,夏文水.壳聚糖溶液的流变学性质及应用研究[J].食品工业科技,2011,32(2):65-68,72. |
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| 作者姓名： | 李星科 姜启兴 夏文水 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室,江苏无锡214122;江南大学食品学院,江苏无锡214122 |
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| 基金项目： | 国家863计划项目(2007AA100401); 食品科学与技术国家重点实验室目标导向项目(SKLF-MB-200805); 江苏省科技成果转化项目(BA2009082) |
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| 摘 要： | 对壳聚糖稀溶液的流变学性质进行了研究,探讨了分子量和脱乙酰度结构参数以及温度、浓度、剪切速率、pH、离子强度等环境因素对壳聚糖稀溶液流变性质的影响。结果表明:壳聚糖溶液的黏度随分子量的增大而增大;随着脱乙酰度的增大和pH的增大,壳聚糖溶液的黏度先减小后增大,分别在脱乙酰度70.8%和pH4.9时黏度达到最小;离子强度的增大导致壳聚糖溶液的黏度降低。壳聚糖溶液是剪切变稀的假塑性流体,其黏度随浓度的增加逐渐增加,随温度的升高而减小,在0~80℃范围内,温度对壳聚糖溶液的黏度的影响符合Arrhenius模型,活化能为32.60kJ/mol。因此当作为食品增稠剂时,应该选用高分子量、高脱乙酰度的壳聚糖,添加到酸性低盐食品体系中。
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| 关 键 词： | 壳聚糖溶液 黏度 流变性质 应用 |
Study on rheological properties and application of chitosan solution |
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| LI Xing-ke,JIANG Qi-xing,XIA Wen-shui.Study on rheological properties and application of chitosan solution[J].Science and Technology of Food Industry,2011,32(2):65-68,72. |
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| Authors: | LI Xing-ke JIANG Qi-xing XIA Wen-shui |
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| Affiliation: | LI Xing-ke1,2,JIANG Qi-xing1,XIA Wen-shui1,2 (1. State Key Laboratory of Food Science and Technology,Wuxi 214122,China,2. School of Food Science and Technology,Jiangnan University,China) |
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| Abstract: | Rheological properties and application of chitosan solutions,in which the effects of internal factors(molecular weight and degree of deacetylation)and external factors(concentration,shear rate,temperature,pH and ionic strength)on viscosities of chitosan solution were studied. Results showed that viscosity increased with the increase of molecular weight and initially decreased and then increased with the increase of degree of deacetylation and pH,reached the minimum at 70.8% within the range 60.5% to 86.1% a... |
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| Keywords: | chitosan solution viscosity rheological property application |
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