优化藻酸盐与韦兰胶作为混合生物复合材料的流变学和结构协同作用。
Optimizing the rheological and structural synergism of alginate and welan gum as blended biocomposites.
文献信息
| PMID | 42802510 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Jingsong Zhu |
| 作者单位 | Xinjiang Key Laboratory of Lavender Conservation and Utilization, College of Biological Sciences and Technology, Yili Normal University, Yining, Xinjiang, China. |
| 期刊 | Journal of the science of food and agriculture |
| SCI 分区 | Q1 |
| IF | 4.4 |
| 研究类型 | 基础研究 · 基础／转化 |
| 所属专科 | 咽喉科 |
中文摘要
背景： 韦兰胶（WL）成本高且化学惰性，限制了其应用。与海藻酸钠（SA）混合可通过协同相互作用克服这一限制，增强粘度和流变性能，形成有前景的复合水胶体凝胶。
结果： 研究了SA-WL混合物在大变形下非线性行为的粘弹性以及环境因素对零剪切粘度的影响。通过分析剪切速率、应变、频率和温度的影响，系统研究了不同浓度和比例下SA-WL混合物的物理性质。在总浓度为1%、SA:WL比例为2:8时协同效应最强，此时储能模量（G'）超过损耗模量（G''），表明弹性主导行为。结果表明，SA-WL（2:8）混合物的零剪切粘度最大达到1464.51 ± 146.332 Pa·s，而纯SA和WL分别为0.134 ± 0.021和870.513 ± 23.514 Pa·s。
结论： 混合物中WL含量高于SA导致更紧密和弹性的组成，表现为G'值高于G''。这种协同相互作用为需要增强粘度、稳定性和质地调节的食品产品提供了有前景的应用，包括酱汁、调味品和吞咽困难食品。© 2026 化学工业学会。
英文摘要
BACKGROUND: Welan gum (WL) is costly and chemically inert, limiting its applications. Blending with sodium alginate (SA) overcomes this by synergistic interactions that enhance viscosity and rheological properties, forming a promising composite hydrocolloid gel.
RESULTS: The viscoelastic properties for nonlinear behavior under large deformation and the effect of environmental factors on the zero-shear viscosity of the SA-WL mixtures have been investigated. The physical properties of the SA-WL mixtures at different concentrations and ratios were studied systematically by analyzing the effects of the shear rate, strain, frequency, and temperature. The synergistic effect was strongest at 1% total concentration with an SA:WL ratio of 2:8, where the storage modulus (G') exceeded the loss modulus (G″), indicating elastic-dominant behavior. The results showed that the zero-shear viscosity of the SA-WL (2:8) mixture reached a maximum of 1464.51 ± 146.332 Pa s, compared to 0.134 ± 0.021 and 870.513 ± 23.514 Pa s for pure SA and WL, respectively.
CONCLUSION: A higher content of WL than SA in the blends led to a more compact and elastic composition, shown by higher values of G' than G″. This synergistic interaction offers promising applications in food products requiring enhanced viscosity, stability, and texture modulation, including sauces, dressings, and dysphagia food. © 2026 Society of Chemical Industry.