Studies on the Factors Influencing the Viscidity Characteristic of Tremella Fuciformis Solution

Abstract

Abstract: The factors influencing viscidity characteristic of tremella fuciformis solution gained under pH5.2 and 51.5mPa•shave been discussed qualitatively. The results showed that firstly the viscosity of extract increases with the increasing of itsdensity; secondly heating can destroy the structure of tremella fuciformis polysaccharide in some degree; thirdly the change ofpH value would lead up to both the degradation of tremella fuciformis polysaccharide decomposed and the decrease of theviscosity of extract; fourthly shearing action can play an important role in improving the viscosity of extract; finally adding canesugar increase the viscosity of extract, while adding NaCl decrease that.

Key words: tremella fuciformis solution, influencing factor, viscidity characteristic

ZHENG Liang, LU Xiao-Li. Studies on the Factors Influencing the Viscidity Characteristic of Tremella Fuciformis Solution[J]. FOOD SCIENCE, 2003, 24(8): 41-43.

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Studies on the Factors Influencing the Viscidity Characteristic of Tremella Fuciformis Solution

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