摘要
流变学特性是多糖的重要性质,它间接反映了多糖的结构变化。采用黏度计测定了枸杞多糖的黏度,研究了多糖浓度、温度、热处理时间、pH值、NaOH、抗氧化剂VC、氧化剂H2O2以及金属离子对枸杞多糖黏度的影响。实验结果表明,多糖浓度、温度、热处理时间、pH值、NaOH、抗氧化剂VC、氧化剂H2O2以及金属离子对枸杞多糖黏度都有不同程度的影响。
Effects of polysaccharide concentration, temperature, heat treatment time, pH, NaOH, VC, H2O2 and metallic ions on viscosity of Chinese wolfberry polysaccharides, which was measured using a viscometer, were examined in this study. Results revealed these factors could affect viscosity of Chinese wolfberry polysaccharides to differ entextent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第21期28-31,共4页
Food Science
关键词
枸杞多糖
黏度
流变学特性
Chinese wolfberry polysaccharide
viscosity
rheological property
