摘要
本文主要研究了食品级槐豆胶的加工工艺。结果表明:用此工艺加工的槐豆胶纯度高,无臭无味,胶颜色灰白至白色,具有良好的稳定性和增粘性。此工艺对胶的粘度及与黄原胶的协效性影响较小。红外光谱测定表明,用此工艺加工的槐豆胶,其分子结构未发生变化。
The technology of producing and bleaching of Sophora bean gum as food additives was studied. The results were as follows:the gum was high purity,odourless and tasteless,yellow to white,it had good stability and viscosity-promoting. This technology had smaller effect to viscosity, especially to synergy with Xanthan gum. IR showed that molecular sturcture of the gum produced by the technology was not changed.
出处
《天然产物研究与开发》
CAS
CSCD
1997年第3期44-47,共4页
Natural Product Research and Development
关键词
槐豆胶
半乳甘露聚糖
加工工艺
漂白
Sophora bean gum,Galactomannan,technology of producing,bleach
