摘要
对胡卢巴胶冷水溶部分的流变性研究表明:浓度、剪切力、温度、pH、冻融等变化与胡卢巴胶的粘度有较大的关系。在冷水中溶解,胡卢巴胶浓度为1%时,其粘度为120mpa.s,胡卢巴胶为非“牛顿流体”,小于80℃加热,可使其粘度增高。胡卢巴胶在酸性和碱性溶液中较为稳定。冻融处理可使胡卢巴胶溶液粘度有较大幅度的提高。胡卢巴胶与黄原胶有一定协效性,但其协效性较低。
in the thesis we mainly discussed the rheology of trigonella beau gum(dissolved in cold water).The resultshowed the viscosity of trigonella bean gum was affected by concentration,shearing,temperature,pH,freezingthawing.etc.When its concentration reached 1%,the viscosity was 120,its was non-newton fluid,below the 8.5℃,the viscosity raised.The effect of pH to trigonella beangum was small,its viscosity raised with the freezingthawing.trigonella has little synergy with xanthan gum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第6期23-25,共3页
Food Science
基金
国家自然科学基金!39800008