Study on Rheological Characteristics of Complex System of Sodium Alginate and Guar Gum
In order to explore the application potential of the complex colloids of sodium alginate (SA) and guar gum (GG) in the food industry,the static rheological properties,dynamic viscoelasticity and thixotropy of the SA/GG complex colloids are studied,and single factor test and response surface test are carried out on the factors influencing the viscosity of the complex system solution. The results show that the different ratios of the SA/GG complex system with the mass fraction of 1.0％ are all non-Newtonian fluids,and the rheological properties conform to the Herschel-Bulkley model equation. With the increase of GG content in the SA/GG complex system,the system solution shows solid-like properties,and the complex viscosity decreases with the increase of angular frequency. The system viscosity is the largest when the ratio of SA/GG complex ratio is 1:9,and the area of thixotropic loop is the largest,which indicates that the structure of the complex system suffers a large damage,and the recovery ability is weak. The order of the influence of each factor on the viscosity of the SA/GG complex system is pH value>stirring time>temperature. The viscosity of the SA/GG complex system solution is the highest when it is stired at pH value 8.10 and temperature 35.0 ℃ for 123 min. The complex ratio of SA and GG has a significant effect on the rheological properties and viscosity,and the suitable complex ratio can be selected according to the actual situation in the practical application.
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