首页> 外文期刊>Food Hydrocolloids >Rheological behavior, microstructure characterization and formation mechanism of Mesona blumes polysaccharide gels induced by calcium ions
【24h】

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,微观结构特征和形成机制

获取原文
获取原文并翻译 | 示例
           

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:通过使用流变学,X射线衍射和微结构分析,评估钙离子(Ca2 +)对流变行为,凝胶性能和微观组织的流变性行为,凝胶性能和微观结构的影响。 CA2 +引起MBP的粘度,弹性,触变性和热性能的显着变化。增加Ca2 + -MBP凝胶系统的结晶度,并且诱导的新衍射峰出现在约12.4度。 CA2 + -MBP凝胶的微观结构分析显示CA2 +可以促进凝胶网络的形成。凝胶网络变得密集,表面变得光滑。在CA2 +存在下,静电相互作用在促进凝胶形成和保持凝胶的三维结构方面发挥了重要作用。基于观察到的流变结构关系,提出了一种普通的“蛋盒”CA2 + / MBP含水混合物的胶凝机制。

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:Mesona Blumes多糖;凝胶;微观结构;流变;胶凝机制;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号