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首页> 外文期刊>American Journal of Analytical Chemistry >Rheological Properties of Six Plant-Based Seed Gums
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Rheological Properties of Six Plant-Based Seed Gums

机译：六种植物种子牙龈的流变性质

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The rheological properties of six mucilage solutions (Guar Gum, Locust Bean Gum, Tamarind Gum, Flaxseed Gum, Artemisia Sphaerocephala Krasch Gum and Cassia Gum) have been examined. It was found that all six gums could be classified into three different types according to the changes of viscosity with increasing shear rate. Steady shear viscous properties in a range of shear rate from 0.1 to 100 s-1 were investigated in the provision of mucilage concentration, pH, temperature and salts. A non-Newtonian shear-thinning behavior was observed. The data of viscosity-shear successfully correlated Power law model. Apparent viscosity was apparently dependent on mucilage concentration increasing significantly as mass fraction went up. A marked dependence of viscosity on temperature was also observed; as temperature increased, the viscosity decreased sharply. The value n of flaxseed gum is minimum, which means it behaves the greatest shear-thinning properties. Both Guar gum and Tamarind gum possessed better acid-proof and alkali-proof advantages. The flow activation energy of ASKG is 4.3 kcal which is higher than other gums so that the influence of temperature on characteristics of viscosity is stronger. The mechanical spectra in the linear viscoelasticity region were studied in the temperature range from 20 style="white-space:nowrap;">°C to 90 style="white-space:nowrap;">°C, at a frequency range from 0.1 to 10 Hz. It was observed that Both elastic modulus G' and viscous modulus G" behaviors were found to be dependent on temperature and frequency. What have been investigated in this work could provide guidance for practical application in the field of food industry.
机译：已经研究过六种粘液溶液（瓜尔胶，刺槐豆胶，柚子胶，亚麻籽胶，蒿，Astemisia Sphaerocephala Krasch Gum和Cassia Gum）的流变性。发现所有六个牙龈可以根据粘度的变化分为三种不同的类型，以增加剪切速率。在提供粘液浓度，pH，温度和盐的情况下，研究了从0.1至100s -1 -1℃的剪切速率范围内的稳定剪切粘性特性。观察到非牛顿剪切稀疏行为。粘度剪切的数据成功相关的电力法模型。随着质量分数上升，表观粘度显然依赖于粘液浓度显着增加。还观察到粘度对温度的显着依赖性;随着温度的增加，粘度急剧下降。亚麻籽口香糖的值是最小的，这意味着它表现出最大的剪切变薄性能。瓜尔胶和罗望子胶均具有更好的耐酸性和碱性优势。 ASKG的流动活化能量为4.3千卡，其高于其他牙龈，使温度对粘度特性的影响更强。在20 <跨度样式=“空白空间：nowrap;”>° c至90 <跨度样式=“白色空间：nowrap;”>中，在温度范围内研究了线性粘弹性区域中的机械光谱。 ° c，频率范围为0.1至10 Hz。观察到，发现弹性模量G'和粘性模量G“行为依赖于温度和频率。在这项工作中已经调查了，可以为食品行业领域进行实际应用提供指导。

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