FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (17): 37-40.doi: 10.7506/spkx1002-6630-201117005

• Basic Research • Previous Articles     Next Articles

Rheological Properties of Soluble Soybean Polysaccharides Extracted with Subcritical Water

TU Zong-cai,LIU Yi-dong,WANG Hui,LIU Wei,SHA Xiao-mei   

  1. (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Published:2011-08-30

Abstract: Soluble soybean polysaccharides (SSPs) were extracted with subcritical water and their rheological properties and viscosity were studied under varying conditions of concentration, metal ion addition, pH and sucrose addition. The results showed that SSPs solution was pseudoplastic fluid. The fluid type did not change with concentration, pH and the presence of Na+ and Ca2+. Both metal ions had little effect on the viscosity of SSPs solution, which revealed an increase with increasing concentration, sucrose addition and pH in spite of being lower than that of pectin. In light of these results, we concluded that SSPs extracted with subcritical water have stable rheological properties and can therefore be applied in low-viscosity lactic acid beverage and sugary beverage.

Key words: subcritical water, soluble soybean polysaccharides, rheological property, viscosity

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