薜荔果胶的胶凝特性

Study on the Jellification Properties of the Ficus Pumila (L.) Gum

对薜荔果胶胶质的胶凝特性及其主要影响因子———pH值、温度和Ca2 + 等进行了研究 ,确定了该胶质胶凝的pH值范围 ,保持最适凝胶状态的最适温度以及Ca2 +

The factors which affect the jellification of the ficus pumila (L.) Gum, such as pH, temprature and the influence of the Ca 2+ are studied in this paper. It confirms the pH range ,the most suitable temperature to maintain the most proper colloidal state, and the influence of Ca 2+ in different pH on the jellification of the ficus pumila (L.) Gum.