【摘要】 胡芦巴、皂荚、野皂荚和塔拉多糖胶水溶液随着浓度的增加 ,溶液表现为假塑性流体 ,表观粘度随剪切速率增大而减小。通过 Cross模型和实验数据计算得到 1%多糖胶零剪切速率时表观粘度 η0 、无穷大剪切速率时表观粘度η∞ 和弹性松驰时间等重要流变参数。根据 Arrhenius方程和实验数据计算得到 1%浓度多糖胶的粘度流化能E和常数 A,皂荚胶和塔拉胶的粘流活化能大。时间对多糖胶液粘度影响较大 ,新配制的多糖胶液随着水化时间的延长 ,胶液表观粘度增大 ,胶液放置时间超过 2 4h后 ,表观粘度随时间的延长而降低。 p H值、冻融处理和盐离子对多糖胶表观粘度的影响不太大。多糖胶与硼离子形成的冻胶 ,其粘度因多糖胶品种而异 ,其中胡芦巴冻胶粘度最高 ,是野皂荚冻胶粘度的 165倍和瓜尔胶冻胶粘度的 2 .7倍更多还原

【Abstract】 The polysaccharide gum from Fenugreek, G. sinensis, Gleditsia microphylla and Tara seeds are pseudo plastic in aqueous solution, and their viscosities decrease with the rising of shear rate. The flow of polysaccharide solution has been described by equation of state based on Cross model. The zero shear rate viscosityη 0, ∞ shear rate viscosity η ∞ and elasticity extension time have been obtained by Cross equation. The activation energy of viscous flow for the polysaccharide gum has been obtained by Arrhenius equation in 1% concentration. The activation energy of viscous flow from G.sinensisgum and Tara gum is higher than other polysaccharide gum. The rheologies on above polysaccharide gum have been studied by studying the viscosity changing affected by hydration time, acid and alkali, freezing thawing and borate ions. When the hydration time is less than 24 hours, the viscosities raise with time. After 24 hours, polysaccharide gum begin to degrade, and their viscosities decrease. The polysaccharide viscosities reduce slowly by pH, freezing thawing and salt ionic. The aqueous solution of polysaccharide gum will gel in the presence of borate when the solution is made alkaline, and the viscosity of Fenugreek polysaccharide gel is much higher than other galactomannans.更多还原