Scaling Behavior of Physical Properties of Food Polysaccharide Solutions: Dielectric Properties and Viscosity of Sodium Alginate Aqueous Solutions
Scaling Behavior of Physical Properties of Food Polysaccharide Solutions: Dielectric Properties and Viscosity of Sodium Alginate Aqueous Solutions
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食品多糖溶液物理性质的结垢行为：海藻酸钠水溶液的介电性质和粘度
DOI：
10.1021/jf970267q
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发表时间：
1997
影响因子：
6.1
通讯作者：
H. Kumagai
中科院分区：
文献类型：
--
作者：
S. Ikeda;H. Kumagai
一个典型的离子食品多糖，海藻酸盐具有不同的化学组成和分子大小，介电性能进行了研究，特别是相关的溶液粘度。分析了在1 MHz附近由于束缚反离子涨落引起的介电弛豫。所有样品的聚合物浓度C与介电增量Δe和弛豫时间τ的关系在稀区概括为Δe ‡ C1/3和τ ‡ C-2/3，在半稀区概括为Δe ‡ C 0和τ ‡ C-1，与聚电解质溶液理论预测的标度关系很好地一致。将稀释至半稀释区域的交叉浓度C* 确定为两个区域交叉处的浓度。相对粘度ηrel的浓度依赖性也由两个定标方程表示：低浓度时的（ηrel − 1）<$C1和高浓度时的ηrel <$C1/2。交叉浓度，C*，确定…
The dielectric properties of a typical ionic food polysaccharide, alginates with different chemical compositions and molecular sizes, were investigated with special relevance to the solution viscosity. The dielectric relaxation around 1 MHz due to the fluctuation of bound counterions was analyzed. The polymer concentration, C, dependence of the dielectric increment, Δe, and that of the relaxation time, τ, are summarized as Δe ∝ C1/3 and τ ∝ C-2/3 at the dilute region and as Δe ∝ C0 and τ ∝ C -1 at the semidilute region for all of the samples, in good agreement with the scaling relations predicted by polyelectrolyte solution theories. The crossover concentration, C*, from the dilute to the semidilute region was determined as the concentration at the intersection of the two regions. The concentration dependence of the relative viscosity, ηrel, was also expressed by two scaling equations: (ηrel − 1) ∝ C1 at low concentration and ηrel ∝ C1/2 at high concentration. The crossover concentration, C*, determined ...