CAJ | 학술논문

本文主要对魔芋葡甘聚糖/威兰胶（KGM/WG）共混体系的流变性能进行了研究，结果表明：不管是单一多糖还是KGM/WG共混体系，黏度均随剪切速率的增加而逐渐下降，呈现为假塑性流体；KGM/WG共混体系表现出很强的浓度依赖性，浓度越高，黏度越高；相比于单一KGM，添加一定量的WG，共混体系的流变性能和热稳定性能明显提高；KW8共混体系多糖分子间存在较强的作用力，流变性能最佳。
본문주요대마우포감취당/위란효（KGM/WG）공혼체계적류변성능진행료연구，결과표명：불관시단일다당환시KGM/WG공혼체계，점도균수전절속솔적증가이축점하강，정현위가소성류체；KGM/WG공혼체계표현출흔강적농도의뢰성，농도월고，점도월고；상비우단일KGM，첨가일정량적WG，공혼체계적류변성능화열은정성능명현제고；KW8공혼체계다당분자간존재교강적작용력，류변성능최가。
The rheological properties of KGM/WG blending system were studied. The results showed that the viscosity of KGM/WG compound system decreased with the increase of shear rate,exhibiting a typical pseudoplastic. KGM/WG compound system was highly concentration-dependent as the higher concentration led to more obvious increase in viscosity. Compared with the pure KGM,the rheological properties and thermal stability of the compound system was obvious improved with adding a certain amount of WG. The sample KW8 had stronger intermolecular forces and the best rheological properties.