凝胶状水-明胶-刺槐豆胶体系的相平衡和力学性能
Phase equilibria and mechanical properties of gel-like water-gelatin-locust bean gum systems.
作者信息
Alves M M, Antonov Y A, Gonçalves M P
机构信息
CEQUP/Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua dos Bragas, 4050-123, Porto, Portugal.
出版信息
Int J Biol Macromol. 2000 Mar 16;27(1):41-7. doi: 10.1016/s0141-8130(99)00117-8.
The establishment of phase equilibrium in aqueous gelatin-locust bean gum (LBG) systems in the process of cooling from 313 to 291 K in specific conditions, passes ahead of the gelation process(.) This allows the suggestion that macrostructure and mechanical properties of the system can be predicted on the basis of knowledge of its phase diagram, obtained for the liquid gelatin-LBG systems comprising gelatin molecular aggregates. Textural and rheological analysis of gel-like gelatin-LBG systems demonstrate the effect of two factors determining their mechanical properties and acting opposite each other when the concentration of LBG in the system increases: concentration of gelatin by LBG in the process of phase separation, and decrease in the density of the gel network.
在特定条件下，从313 K冷却至291 K的过程中，明胶水溶液-刺槐豆胶（LBG）体系中的相平衡建立过程先于凝胶化过程。这表明，可以根据液态明胶-LBG体系（包含明胶分子聚集体）的相图知识，预测该体系的宏观结构和力学性能。对凝胶状明胶-LBG体系的质地和流变学分析表明，当体系中LBG浓度增加时，有两个因素决定其力学性能且作用相反：相分离过程中LBG对明胶的浓度影响，以及凝胶网络密度的降低。
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