Study on rheological properties of the κ-carrageenan gum and locust bean gum complex

In this paper,the influence of different ratio,concentration,p H and different cations on the viscosity of κ-carrageenan and locust bean gum complex were analyzed. The static and dynamic rheological properties of κ-carrageenan and locust bean gum( mass ratio 6∶ 4) were studied,and the effect of temperature on viscoelasticity was also studied.The results showed that the synergistic effect was observed when the mass ratio of the complex gum was 6 ∶ 4,and the viscosity was the highest. Both concentration and p H had an effect on viscosity. Different cations decreased the viscosity of the complexes,but KCl had the least effect on viscosity. According to the change of shear rate and viscosity,it was found that κ- carrageenan and locust bean gum had stronger anti-shearing ability.The storage modulus of the compounded rubber was higher than that of the monomeric gel in a certain temperature range,and the loss modulus of the compounded rubber was lower than that of the monomer gel,which indicated that the gel properties of the compounded rubber was more obvious than the two monomer gel.With the increase of temperature,the loss modulus was greater than the energy loss modulus at 65 ℃,and the system was changed from gel state to sol state,and the melting point of the compounded glue was 65 ℃.It would provide a theoretical basis of the preparation of plant soft capsules in the future.