食品科学 ›› 1999, Vol. 20 ›› Issue (6): 23-25.
• 基础研究 • 上一篇 下一篇
杨永利, 郭守军, 张继, 姚键, 孙坤
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Yang-Yong-Li, Guo-Shou-Jun, Zhang-Ji, Yao-Jian, Sun-Kun
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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。
关键词: 胡卢巴胶, 半乳甘露聚糖, 流变性
Abstract: 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.
Key words:  , trigonella bean gum Galactomannan Rheology;
杨永利, 郭守军, 张继, 姚键, 孙坤. 冷水溶胡卢巴胶的流变性研究[J]. 食品科学, 1999, 20(6): 23-25.
Yang-Yong-Li, Guo-Shou-Jun, Zhang-Ji, Yao-Jian, Sun-Kun. [J]. FOOD SCIENCE, 1999, 20(6): 23-25.
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