扁桃胶溶解特性的研究

Study on the dissolution properties of almond gum

对扁桃胶的溶解特性及其变化规律进行研究,研究酸碱度、温度、氯化钠(NaCl)处理对其的影响。结果表明:温度对扁桃胶的膨胀度和溶解度影响的F值为:3.813、0.627,Pr分别为0.018和0.706,说明温度对扁桃胶的膨胀度影响达到显著水平,对溶解度的影响未达到显著水平。在60～85℃的溶解温度区间内,其变化规律分别呈"∧"形和"√"形。pH对扁桃胶的膨胀度和溶解度影响的F值为:62.312、280.196,Pr均小于0.001,说明pH对扁桃胶的膨胀度和溶解度的影响均达到极显著水平,其变化规律分别"」"形和"√"形。一定范围内,扁桃胶的膨胀度和溶解度随着NaCl浓度的增加而降低。

The dissolution properties of almond gum were studied to describe the effect of pH,temperature and NaCl on the dissolution characteristics of almond gum.Results showed that temperature had significant effect on swelling power with P of 0.018 and F of 3.813,but had slight effect on solubility with P of 0.706 and F value of 0.627.The change patterns showed ＂∧＂ shape and ＂∨＂ shape with the temperature ranging from 60～85℃.The pH showed significant effect on both of swelling power and solubility with P0.001 and F value being 62.312,280.196.The change patterns showed ＂」＂ shape and ＂∨＂ shape.Within a certain range,solubility and swelling power of almond gum both reduced when the NaCl concentration increased.