摘要
以胖大海胶研究对象,研究pH、钙离子浓度、不同阳离子、蔗糖及其他胶体对胖大海胶黏度的影响。结果表明:pH偏高或偏低、阳离子存在均使胶体溶液表观黏度下降;随着蔗糖浓度增加,溶液表观黏度逐渐增大;胖大海胶与瓜尔豆胶复合后胶体溶液黏度大于原胶体的黏度,而与黄原胶、海藻酸钠、琼脂复合则小于原胶体黏度。
The influence of a number of parameters such as pH, Ca2＋ concenlration, different cation, sucrose and colloidal on viscosities of malve nut gum aqueous solution were studied. The result showed the increasing or decreasing of pH value, existing of cation decreased apparent viscosity of the original colloidal solution, while sucrose increased the viscosity. The viscosity of mixed malve nut gum and guar gum was higher than that of the original colloidal solution_of xanthan gum and sodium alginate. The viscosity of the mixed solution of xanthan gum, sodium alginate and agar was lower than that of the original colloidal viscosity.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第10期1327-1330,共4页
Modern Food Science and Technology
关键词
胖大海胶
黏度
剪切应力
影响因素
malve nut gum
viscosity
shear stress
influence factor
