Yu-Dong Fan, Lixun Zhang, Xing-cui Wang, Keyi Wang, Lan Wang, Zhenhan Wang, Feng Xue, Jinghui Zhu, Chao Wang
{"title":"以提高食品保持率为导向的食品增稠胶的流变触变性和糊化性能","authors":"Yu-Dong Fan, Lixun Zhang, Xing-cui Wang, Keyi Wang, Lan Wang, Zhenhan Wang, Feng Xue, Jinghui Zhu, Chao Wang","doi":"10.1515/arh-2022-0127","DOIUrl":null,"url":null,"abstract":"Abstract The viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG) in deionized water, berry juice (BJ), and nut lotus root starch (NLRS) were investigated using a rotational viscometer and a water bath, respectively. The results indicated that all samples exhibited non-Newtonian shear-thinning behavior, the flow behavior index (n) was less than 0.5 indicating strong pseudoplasticity, the consistency index (K) decreased sequentially from TBG, GG, to XG, and there was a significant difference between yield stress and concentration (P < 0.05). The hysteresis loop area (∆S) decreases sequentially from NLRS, BJ, to DIW, and the activation energy ( E a {E}_{{\\rm{a}}} ) decreases significantly with the increase in concentration (P < 0.05). This study has a reference value for improving the holding rate of sticky meals.","PeriodicalId":50738,"journal":{"name":"Applied Rheology","volume":"32 1","pages":"100 - 121"},"PeriodicalIF":5.8000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate\",\"authors\":\"Yu-Dong Fan, Lixun Zhang, Xing-cui Wang, Keyi Wang, Lan Wang, Zhenhan Wang, Feng Xue, Jinghui Zhu, Chao Wang\",\"doi\":\"10.1515/arh-2022-0127\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract The viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG) in deionized water, berry juice (BJ), and nut lotus root starch (NLRS) were investigated using a rotational viscometer and a water bath, respectively. The results indicated that all samples exhibited non-Newtonian shear-thinning behavior, the flow behavior index (n) was less than 0.5 indicating strong pseudoplasticity, the consistency index (K) decreased sequentially from TBG, GG, to XG, and there was a significant difference between yield stress and concentration (P < 0.05). The hysteresis loop area (∆S) decreases sequentially from NLRS, BJ, to DIW, and the activation energy ( E a {E}_{{\\\\rm{a}}} ) decreases significantly with the increase in concentration (P < 0.05). This study has a reference value for improving the holding rate of sticky meals.\",\"PeriodicalId\":50738,\"journal\":{\"name\":\"Applied Rheology\",\"volume\":\"32 1\",\"pages\":\"100 - 121\"},\"PeriodicalIF\":5.8000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Applied Rheology\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://doi.org/10.1515/arh-2022-0127\",\"RegionNum\":4,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"MECHANICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Applied Rheology","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1515/arh-2022-0127","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"MECHANICS","Score":null,"Total":0}
引用次数: 2
摘要
摘要粘度特性是影响助餐器保持率的重要因素。采用旋转粘度计和水浴法分别研究了黄原胶(XG)、瓜尔胶(GG)和刺豆胶(TBG)在去离子水、浆果汁(BJ)和坚果藕淀粉(NLRS)中的剪切流变性、触变性和糊化性能。结果表明:所有试样均表现出非牛顿剪切减薄行为，流动行为指数(n)小于0.5，表明具有较强的伪塑性，一致性指数(K)从TBG、GG到XG依次减小，屈服应力和浓度之间存在显著差异(P < 0.05)。迟滞回路面积(∆S)从NLRS、BJ到DIW依次减小，活化能(E a {E}_{{\rm{a}}})随浓度的增加显著降低(P < 0.05)。本研究对提高粘性食物的保持率有一定的参考价值。
Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate
Abstract The viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG) in deionized water, berry juice (BJ), and nut lotus root starch (NLRS) were investigated using a rotational viscometer and a water bath, respectively. The results indicated that all samples exhibited non-Newtonian shear-thinning behavior, the flow behavior index (n) was less than 0.5 indicating strong pseudoplasticity, the consistency index (K) decreased sequentially from TBG, GG, to XG, and there was a significant difference between yield stress and concentration (P < 0.05). The hysteresis loop area (∆S) decreases sequentially from NLRS, BJ, to DIW, and the activation energy ( E a {E}_{{\rm{a}}} ) decreases significantly with the increase in concentration (P < 0.05). This study has a reference value for improving the holding rate of sticky meals.
期刊介绍：
Applied Rheology is a peer-reviewed, open access, electronic journal devoted to the publication in the field of applied rheology. The journal provides the readers with free, instant, and permanent access to all content worldwide; and the authors with extensive promotion of published articles, long-time preservation, language-correction services, no space constraints and immediate publication.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
