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对魔芋葡甘聚糖(KGM)水溶胶在不同剪切速率、浓度、放置时间、温度等条件下的粘度行为进行了研究。结果表明,水溶胶的粘度随着剪切速率的增加而呈指数降低,属于非牛顿流体,1%的KGM水溶胶粘度η(104mPa·s)与剪切速率γ(s1)的经验公式为η=1.41+9.04eγ/0.107;粘度η(104mPa·s)随KGM质量分数ω(%)增加而呈指数增加,二者关系符合η=3.88eω/0.632;1%的KGM水溶胶粘度η(104mPa·s)随放置时间t(h)的增加而下降,可用多项关系式:η=4.93+0.027t-5.15×104t2来拟合;温度升高则粘度会下降,1%的KGM水溶胶的粘流活化能为14.90kJ/mol。此外,还分别探讨了不同电解质(如NaCl,NaOH,HCl)及表面活性剂(如CTAB,SDS,Tween80)等对KGM水溶胶粘度的影响规律。
The viscosity behavior of konjac glucomannan (KGM) hydrogels under different shear rates, concentrations, storage time and temperature was studied. The results show that the viscosity of hydrosol decreases exponentially with the increase of shear rate, and belongs to non-Newtonian fluid. The empirical formula of 1% KGM aqueous solution viscosity η (104mPa · s) and shear rate γ (s1) is η = 1.41 + 9.04eγ / 0.107. The viscosity η (104mPa · s) increases exponentially with the increase of KGM mass fraction ω (%) and the relationship between them is η = 3.88eω / 0.632; · S) decreases with the increase of storage time t (h), which can be fitted by a multinomial relationship: η = 4.93 + 0.027t-5.15 × 104t2; when the temperature rises, the viscosity will decrease; Viscous flow activation energy of 14.90kJ / mol. In addition, the influences of different electrolytes (such as NaCl, NaOH and HCl) and surfactants (such as CTAB, SDS and Tween80) on the viscosity of KGM hydrogel were discussed.