黄原胶流变学特性的研究

Rheological property of xanthan gum

分别研究了黄原胶浓度、温度、热处理时间、pH值、抗氧化剂VC、氧化剂H_2O_2、金属离子以及大豆分离蛋白对黄原胶黏度的影响。实验结果表明,随着黄原胶浓度的增大,黏度增大直至基本不变;温度、热处理时间使其黏度稍微有所下降;pH值为6.0时,黏度最大;抗氧化剂VC、氧化剂H_2O_2使黏度降低;随着金属离子Na^+、Fe^(2+)浓度的增大,黄原胶黏度呈下降变化;大豆分离蛋白使黄原胶黏度有所增加。

The effects of xanthan gum concentration, temperature, thermal treatment time, pH, NaOH, NaHCO3, vitamin C, H2O2, metallic ions, and soy protein isolate on the viscosity of xanthan gum were investigated, respectively. The results showed that the viscosity was improved with the increase of xanthan gtma until it equaled to a constant. The temperature and treatment time had slightly negative effects on the viscosity. When the pH value was 6.0, the viscosity was highest. The viscosity was decreased with the addition of vitamin C and H2O2. The viscosity decreased undulatedly with the increase of Na＋ concentration and Fe^2＋ concentration. The addition of soy protein isolate increased the viscosity of xanthan gum.