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Rheological behavior, microstructure characterization and formation mechanism of Mesona blumes polysaccharide gels induced by calcium ions

机译:钙离子诱导的Mesona blumes多糖凝胶的流变行为,微观结构表征和形成机理

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摘要

The effect of calcium ions (Ca2+) on the rheological behavior, gel properties, and microstructure of Ca2+-Mesona blumes polysaccharide (MBP) gels was evaluated by using rheological, X-ray diffraction, and microstructure analysis. Ca2+ caused significant changes in the viscosity, elasticity, thixotropy, and thermal properties of MBP. Ca2+ increased the crystallinity of the Ca2+-MBP gel system, and induced new diffraction peaks appeared at approximately 12.4 degrees. Microstructure analysis of Ca2+-MBP gels showed that Ca2+ could promote the formation of gel networks. The gel network became dense, and the surface became smooth. In the presence of Ca2+, electrostatic interactions played an important role in promoting gel formation and maintaining the three-dimensional structure of the gels. Based on the observed rheology-structure relationship, a general "egg box" gelling mechanism for Ca2+/MBP aqueous mixtures was proposed.
机译:通过使用流变,X射线衍射和微观结构分析评估了钙离子(Ca2 +)对Ca2 + -Mesona blumes多糖(MBP)凝胶的流变行为,凝胶性质和微观结构的影响。 Ca2 +导致MBP的粘度,弹性,触变性和热性能发生重大变化。 Ca2 +增加了Ca2 + -MBP凝胶系统的结晶度,并在约12.4度出现了新的衍射峰。 Ca2 + -MBP凝胶的微观结构分析表明,Ca2 +可以促进凝胶网络的形成。凝胶网络变得致密,表面变得光滑。在Ca 2+存在下,静电相互作用在促进凝胶形成和维持凝胶的三维结构方面起着重要作用。基于观察到的流变性-结构关系,提出了Ca 2+ / MBP水性混合物的一般“蛋盒”胶凝机理。

著录项

  • 来源
    《Food Hydrocolloids》 |2019年第9期|136-143|共8页
  • 作者单位

    Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China;

    Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China;

    Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China;

    Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China;

    Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China;

    Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China;

    Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Mesona blumes polysaccharide; Gel; Microstructure; Rheological; Gelling mechanism;

    机译:中蜂毛多糖;凝胶;微观结构;流变学;胶凝机理;

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