Effects of Sodium and Calcium Ions on Viscosity Behavior of Soy Pectic Polysaccharides

doi:10.7506/spkx1002-6630-201311003

Abstract

Abstract:

This study investigated the effects of sodium and calcium cations on the viscosity of soy pectic polysaccharide
(SPP). The inherent viscosity of SPP was decreased in the presence of Na+ or Ca2+. Both cations increased the molecular
flexibility of SPP chains in the dilution zone. Moreover, SPP had a rigid rod-like conformation under the conditions adopted
in the present study.

Key words: soy pectic polysaccharide, viscosity, critical coil overlap, slope of semi-dilute domain, conformation

CLC Number:

TS201.7

LIU He，GAO Hong-ni，LIU Jun-shan，ZHU Dan-shi. Effects of Sodium and Calcium Ions on Viscosity Behavior of Soy Pectic Polysaccharides[J]. FOOD SCIENCE, 2013, 34(11): 10-12.

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