魔芋葡甘聚糖溶胶流变特性研究

Rheological Behaviour of Amophophalloglueomanan Sol

摘要: 魔芋葡甘聚糖溶胶粘度的对数（lgη）与浓度正相关，表现出非牛顿流体特征。而且在浓度＜0.5%、浓度为0.5%～1.0%、浓度为1%～2%、浓度＞2%时，分别出现稀溶液、中间过渡溶液、浓溶液、冻胶（含部分切变稀化过渡范围）特性。溶胶粘度随温度上升而降低。在增塑剂作用下，浓度增加，流动性增强；补强剂使其粘度增加，而流动性减弱。魔芋葡甘聚糖溶胶流变特性的研究为魔芋高强度可食性薄膜的成膜提供了理论依据。

Abstract: The logarithm of sol viscosity of amophophalloglueomanan was corelative to the concentration and had the characteristic of no Newton's fluid. When the concentration was less than 0.5%, 0.5%～1.0%, 1.0%～2.0% and more than 2.0%, moreover, the characteristics of thin sol, medium sol, thick sol and congealed sol (containing some shear and transitional forms) were showed respectively. The sol viscosity decreased with temperature increase. Plasticizer made the viscosity raised and the mobility heighted. Reinforcer made the viscosity raised but the mobility descended. This reseach provide a theoretical basis for making eatable film with high intensity.