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Question

低浓度（0.1%）黄原胶溶液的黏度随着温度的升高，其黏度增大，70℃时黏度最大；在pH5.09.5的范围内不受pH值变化的影响；搅拌越剧烈、搅拌时间越长，溶液黏度越高。非盐物质对低浓度黄原胶的影响是：蔗糖能使0.1%黄原胶溶液的黏度略为降低；随着乙醇浓度增加，溶液黏度增加；柠檬酸能使低浓度黄原胶溶液黏度下降，当柠檬酸浓度增加到0.2%以上，黄原胶溶液的黏度保持最低值而不再变化；加入4.0%以上的淀粉对低浓度黄原胶溶液有明显的协同增稠作用。
黄原胶和魔芋胶虽是非凝胶多糖，二者在一定条件下共混可以出现强烈的协同效应，当黄原胶和魔芋胶共混比例为7:3时，其协同增效作用最大，共混胶浓度为1%时能形成坚实的凝胶，随着黄原胶的比例不断增大，魔芋胶的比例不断减少，则共混凝胶强度不断增强。随着共混温度的升高，共混溶胶的黏度下降，流变学特性变好；凝胶强度随着制备温度的升高，其胶凝化能力增强，当温度达到60℃左右时，凝胶强度达到最大值。常温下，几种甜味剂对黄原胶与魔芋胶混胶黏度的影响不大，黏度主要受两种多糖的协效性的影响；而加热时小分子甜味剂对混胶黏度的影响明显增大，它们在混胶大分子中的渗透能力和交联作用显现出来，黏度随着加入甜味剂的增多而不断升高。加入0.2%以上柠檬酸,能使混胶的黏度降低，低于0.2%以下时混胶黏度则保持在最大值不变。共混溶胶的黏度随着盐离子浓度的逐渐增大而增大，多糖之间凝胶化能力不断提高，其凝胶强度明显增大，当盐离子浓度达到0.05 mol/L时，其凝胶强度最大。共混凝胶的熔化温度随着盐离子浓度的增大而升高。
黄原胶与瓜尔豆胶以不同配比复配后均具有良好的协同增效作用，当黄原胶与瓜尔豆胶的复配比为5:5时，其协同增效作用最大。混胶体系的黏度随着制备温度的升高而增大，当制备温度为80℃时，体系黏度达到最大值。黄原胶与瓜尔豆胶混胶体系的黏度在酸性条件下不稳定，随着pH值的增大，其黏度增加，在碱性范围内其黏度保持相对稳定。冻融处理能使黄原胶与瓜尔豆胶混合体系的黏度升高。柠檬酸的加入量在0.1%-0.3%之间时，对混胶体系的黏度基本无影响，加入蔗糖和甜蜜素均能影响混胶体系的黏度。用偏光显微镜和流变学方法对黄原胶与瓜尔豆胶混合物的热力学性质进行了研究，结果表明,纯黄原胶溶液和黄原胶/瓜尔豆胶混合物都有双折射现象，在瓜尔豆胶存在的情况下，非均相性比纯黄原胶溶液强烈。当体系温度高于黄原胶的熔融温度时，体系由于瓜尔豆胶存在而浓缩，在某些特定区域的黄原胶分子能够均匀地分散到所有可能存在的区域。总浓度为0.5%的5/5黄原胶和瓜尔豆胶混合物是一种典型的胶体，其储存模量G（storage modulus）在整个频率范围内的频率相关性很小，且储存模量大于损耗模量G"(loss modulus),即G > G"。而纯瓜尔胶溶液呈现出典型的大分子溶液的性质，其G和G"随频率变化而变化很大（G∝ω2，G"∝ω），并且在高频率时有交叉；配比为1/9的黄原胶和瓜尔豆胶的混合物，在低频率范围内G有一平台，而G"在高频率范围与纯瓜尔豆胶的G"曲线相似，这种混合物的黏弹性质在低频率下与固体相似，但在高频率下与瓜尔豆胶相似。在混合物中逐渐增加黄原胶的含量也产生相同的效果，但随着黄原胶含量增加，混合物的黏弹性图谱与纯瓜尔豆胶黏弹性图谱的差别显现出来。配比为8/2黄原胶和瓜尔豆胶混合物的粘弹性图谱，与比例为5/5条件下的图谱相似，但表现出来的黏弹性并不是标准胶体的性质。离子强度强烈地影响黄原胶和瓜尔豆胶混胶体系的黏弹性，离子强度增大，其增效作用就越强，而离子强度对纯瓜尔豆胶溶液没有影响，但电解质的存在可以增大纯黄原胶溶液的G。

Answer 1

Low concentration (0.1%) xanthan gum solution viscosity with increasing temperature, increasing its viscosity, 70 ℃ at maximum viscosity; pH5.0  9.5 in the range of pH values from the impact of changes; stirred more intense , the longer the stirring time, the higher the solution viscosity. Non-salt material of low concentration effects of xanthan gum is: 0.1% sucrose can xanthan gum solution viscosity slightly reduced; With the increase of ethanol concentration, solution viscosity increased; citric acid can lower the concentration of xanthan gum solution viscosity decreased When the citric acid concentration increased to more than 0.2%, xanthan gum solution viscosity to maintain the minimum value and no longer changes; adding more than 4.0 percent of low starch concentration of xanthan gum solution has obvious synergistic thickening effect.
Xanthan gum and konjac gum polysaccharide, although the non-gel, both under certain conditions can have a strong blend of synergistic effects, when xanthan gum and konjac gum blend ratio of 7:3, the maximum synergies , blend 1% gum concentration can form a solid gel, with the ratio of xanthan gum increasing, konjac gum ratio of the steady decline in the blend gel strength continued to increase. With the blending temperature, blending decreased the viscosity of sol, the rheological properties changed for the better; gel strength as the preparation temperature, the gelation of capacity, when the temperature reaches about 60 ℃, the condensate maximum gel strength. Room temperature, several sweeteners to the xanthan gum and konjac gum mixed gel viscosity has little effect on viscosity is mainly affected by two types of polysaccharides in the impact of synergy; and heating of small molecule sweeteners mixed plastic viscosity impact of significantly increased, they mixed plastic macromolecular permeability in the capacity and the role of cross-linked apparent viscosity increase with the adding sweeteners and rising. Adding more than 0.2% citric acid, can reduce the viscosity of mixed plastic, which is lower than 0.2% below mixed plastic viscosity is maintained at a constant maximum value. Sol viscosity blends with salt ion concentration increases gradually, between polysaccharide gelation ability to improve, and its gel strength increases markedly, when the salt ion concentration reached 0.05 mol / L, the condensate the greatest gel strength. Gel blends with the melting temperature of the salt ion concentration increases with increasing.
Xanthan gum and guar gum mixtures in different proportions are good, after synergies, when xanthan gum and guar gum complex ratio of 5:5, the maximum synergies. Mixed system of plastic viscosity with the preparation temperature increases, when the preparation temperature of 80 ℃, the system reached the maximum viscosity. Xanthan gum and guar gum mixed gel system viscosity instability in acidic conditions, with the pH value increases, the viscosity increase in the scope of its basic viscosity remained relatively stable. Freezing and thawing can deal with xanthan gum and guar gum increased the viscosity of the mixed system. The addition of citric acid in between 0.1% -0.3% when the mixed gel system had no effect on the viscosity of the basic, by adding sucrose and cyclamate mixed plastic can affect the viscosity of the system.Using polarized light microscopy and rheology of xanthan gum on the Ways and guar gum mixture thermodynamic properties were studied, results show that the pure xanthan gum xanthan gum solution and / guar gum mixture has the phenomenon of birefringence, guar gum in the existence of circumstances, the non-homogeneous nature than that of pure xanthan gum solution strongly. When the system temperature is higher than xanthan gum melting temperature, the system guar gum due to the presence of concentrated in certain regions of xanthan gum molecules can be evenly dispersed to all regions that may exist. Total concentration of 0.5% of the 5 / 5 xanthan gum and guar gum is a typical mixture of colloid, the storage modulus G  (storage modulus) in the entire frequency range of the frequency correlation is very small, and the storage modulus greater than loss modulus G "(loss modulus), namely G > G". And pure guar gum solution showed the typical nature of macromolecular solutionsIts G  and G "with a large frequency change (G  αω2, G" αω), and in high-frequency cross; ratio of 1 / 9 of the xanthan gum and guar gum mixtures in low frequency range G  have one platform, while the G "in the high frequency range and pure guar gum of the G" curve similar to that of the viscoelastic nature of the mixture at low frequencies and solid, but in high-frequency guar gum and similar. A gradual increase in the mixture of xanthan gum concentration also produced the same effect, but with the xanthan gum concentration increased, the mixture of map and pure viscoelastic guar gum viscoelastic difference map revealed. Ratio of 8 / 2, xanthan gum and guar gum mixtures Viscoelastic map,With a ratio of 5 / 5 under the condition of the map is similar to, but shown by the viscoelastic nature of colloid is not standard. Ionic strength strongly influence xanthan gum and guar gum mixed gel system viscoelasticity, ionic strength increased, the stronger its synergies, and the ionic strength of pure guar gum solution is not affected, but the existence of electrolyte can increase the pure xanthan gum solution G

Answer 2

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Answer 3

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