刺槐豆胶
黄原胶
流变学
化学
动态模量
粘弹性
动态力学分析
粘度
分子间力
水溶液
材料科学
有机化学
聚合物
复合材料
分子
作者
Masakuni Tako,Atsushi Asato,Sanehisa Nakamura
出处
期刊:Agricultural and biological chemistry
[Oxford University Press]
日期:1984-01-01
卷期号:48 (12): 2995-3000
被引量:60
标识
DOI:10.1271/bbb1961.48.2995
摘要
Non-Newtonian behavior and dynamic viscoelasticity of a series of aqueous mixed solutions of xanthan and locust bean gum were measured using a rheogoniometer, and the rheological properties were analysed. A gelation occurred in the mixture at the concentration of 0.2% total gums at room temperature. The flow curves of the mixture solutions showed a yield value and approximated to plastic behavior at 50°C. The maximum dynamic modulus was obtained when the mixing ratio of xanthan to locust bean gum was 1:2, while comparable high moduli were also obtained in the mixing ratio of 1:3 or 1:4. A mixture of deacetylated xanthan and locust bean gum showed the highest dynamic modulus, about two times that of the mixture of native or Na-form xanthan. The dynamic modulus of the mixtures decreased rapidly with increasing temperature. In contrast, the dynamic viscosity was scarcely changed during increasing temperature in the mixing ratio of 2:1. The dynamic modulus was decreased by addition of urea (4.0M), NaCl (0.1%) and MgCl2. We concluded that the intermolecular interaction between xanthan and locust bean gum might occur between the side chains of the former and backbone of the latter, as in a lock-and-key effect.
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