| As one of the support materials of life,carbohydrate has the branch of starch and glycogen that provide energy for animals and plants,the branch of specific sugars that are necessary forthe composition of cells and tissues.In additio nto the role in biological function,carbohydrate can also be used in the field of medicine,health care and other specific products because of its function of immunity enhancement,cancer resistance,germs and virus resistance,blood sugarregulation and other effects.At the same time,It can also be used in the field of food industry,chemical engineering,cosmetic,agricultural chemicals to improve consistency,increase stability,promote gelation and the degree of emulsification,etc.This paper,which was based on the condition of electric field,researched the influence of carrageenan on konjac glucomannan gel system and the mechanism.Used the test methods of polymer,the rheological properties of KGMcarrageenan based on electric field was researched,the gel strength was measured,and its structure characteristics was analyzed.These work provided away of research for the improvement of the gel properties of the system of konjacglucomannan and carrageenan and the study of its combined systems’ stability.It also provided basic experimental data and theoretical basis for the industrialized application of dealing with mixed gum with electric field.Firstly,by studying the condition of different blending concentrations,KGM content,rheological properties of processing time in electric field,the analysis found the KGMcarrageenan sol’s viscosity dependence with the change of Theshear rate in the range of 0.11000s1under the three kinds of condition.According to the Ostwaldde Wale formula,with the increasing of shear rate,the viscosity showed a trend of decreasing,sol shear thinned,these changesin line w ith the law of pseudo plasticfluids,which belongs to the category of nonNewtonian fluid.The relationship between viscoelasticity and shear stress,shear frequency,temperature also changed differently with the change of concentration,KGM content and field processing time.The viscoelasticity and variation trend was related to sample conditions.Secondly,the texture analyzer tested the properties of KGMcarrageenan gel system,according to the analysis,when dealing with KGMcarrageenan treated by electric field with the concentration of 1%,the ratio of KGM to carrageenan was 1:4,achieving the best strength effect.And gel effect was the best when DC high voltage processing was 6 minutes.30 minutes’ water bath time with water temperature of 75℃ was advantageous to the form of gel network,and the blending compatibility effect was better.Finally,testing the KGM and carrageenan complex system’s structural characteristics under the condition of the Fourier transform infrared spectroscopy and SEM,the following test results of the analysis could be obtained.From SEM results,the samplestreated by electric field,their surfacehave the distribution of some porous,which wasmore smooth with compact structure.While the untreated samples’ surface have the shapewhich was similar to the scales of existence,indicating the thin film which was created after the treatment of electric field was more smooth and orderly than those samples without electric field treatment.From the results of FTIR spectra,the complex gel plastic peakafter the treatment of the electric field was similar to before.there was no significant differencesin major characteristic absorption peak.The complex system’s absorption peak intensity after electric field treatment was smaller than the untreated,which indicated that the symmetry of complex system became betterafter theelectric field treatment,the more closely piled between molecules,the harder it is to open.Therefore,it could be known that these two have similar functional group,the new absorption peakof the electric field treated sample wasnot detected,but the molecular symmetry became better,the dipole moment changed,the absorptionpeak intensity decreased. |
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