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第 35 卷第 10 期 精 细 化 工 Vol.35, No.10
2018 年 10 月 FINE CHEMICALS Oct. 2018

食品与饲料用化学品
刺云实胶/魔芋葡甘聚糖复合凝胶流变性能

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王晓珊 ，袁 毅 ，龚静妮 ，王 林 ，庞 杰
（1. 福建农林大学 材料工程学院，福建 福州 350002；2. 福建农林大学 食品科学学院，福建 福州
350002）
摘要：将刺云实胶（TG）与魔芋葡甘聚糖（KGM）按不同质量比复配，制得系列复合凝胶 TG/KGM（TK0、
TK2、TK4、TK6、TK8 及 TK10），利用 FTIR 和 SEM 对其结构进行了表征，通过旋转流变仪考察了其静态与
动态流变性能。结果表明，TG/KGM 在高温下为假塑性流体，二者具有良好的相容性，在剪切速率 0.01~100 s 1
内，随着 KGM 质量分数由 0 增加到 100%（由 TK10 到 TK0），复配溶胶体系的剪切应力和黏度均增加。剪切
应力由 0.00267~2.82 Pa 增加至 0.753~290 Pa，黏度由 0.376~0.0282 Pa·s 增加至 38.3~1.58 Pa·s。在选定的频率范
围（0~955 r/min）内，TG/KGM 的损耗模量（G）均低于其储能模量（G），G和 G都随着频率的增加而增
加。在 85~25 ℃的降温过程中，随着 KGM 的增加，复配体系中 G和 G均下降，且溶胶向凝胶的转化温度下降。
当 m(TG)∶m(KGM)=0.9∶0.6（TK6）时，可得到综合性能优异、胶凝能力强、稳定性高且黏度适中的凝胶体系。
关键词：魔芋葡甘聚糖；刺云实胶；凝胶；流变性能；食品与饲料用化学品
中图分类号：TQ314 文献标识码：A 文章编号：1003-5214 (2018) 10-1707-06

Rheological Properties of Tara Gum/Konjac Glucomannan
Blend Hydrogels

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WANG Xiao-shan , YUAN Yi , GONG Jing-ni , WANG Lin , PANG Jie
（1. College of Material Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; 2. College
of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China）
Abstract: A series of blend hydrogels (TK0, TK2, TK4, TK6, TK8 and TK10) based on tara gum/konjac
glucomannan (TG/KGM) in different proportion were prepared and characterized by FTIR and SEM. The
rheological properties of samples were investigated by rotational rheometer. The result revealed that
TG/KGM hydrosols behaved like pseudo-plastic fluid at high temperature and had excellent miscibility. In
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the range of shear rate 0.01~100 s , with the mass fraction of KGM increasing from 0 to 100%, the shear
stress and viscosity of blend hydrogels (from TK10 to TK0) systems increased. In the selected frequency
range of 0~955 r/min, the loss modulus (G) of TG/KGM was lower than storage modulus G, and the G
and G increased with the increase of frequency. However, during the cooling process from 85 to 25 ℃, G
and G moduli declined with the increase of mass fraction of KGM and the conversion temperature of sol to
gel gradually decreased. When the mass ratio of TG to KGM was 0.9∶0.6, the TK6 blend hydrogel system
exhibited more excellent comprehensive properties, such as higher gelling ability, higher stability and more
moderate viscosity.
Key words: konjac glucomannan; tara gum; gel; rheological property;food and feedstuff chemicals
Foundation items: National Natural Science Foundation of China (31471704); Natural Science Foundation
of Fujian Province (2017J01155 and 2014J01384)

多糖凝胶原料来源丰富、具有良好的成膜性、 可生物降解性和良好的生物相容性，且大多具有一

收稿日期：2017-04-06; 定用日期：2018-01-12; DOI: 10.13550/j.jxhg.20170291
基金项目：国家自然科学基金（31471704）；福建省自然科学基金（2017J01155，2014J01384）
作者简介：王晓珊（1996—），女，本科生。联系人：庞 杰（1965—），男，教授，电话：0591-83705076，E-mail：pang3721941@163.com。