FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 10-12.doi: 10.7506/spkx1002-6630-201311003

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

LIU He,GAO Hong-ni,LIU Jun-shan,ZHU Dan-shi   

  1. Food Safety Key Laboratory of Liaoning Province, Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province, College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou 121013, China
  • Received:2012-05-20 Revised:2013-03-06 Online:2013-06-15 Published:2013-06-03


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: