食品科学2012，Vol.33Issue(7)：114-117,4.
亲水胶体对糯玉米汁稳定性影响
Effect of Hydrocolloids on the Stability of Wax Corn Juice
摘要
Abstract
In order to improve the stability of wax corn juice, the influence of various hydrocolloids on the stability coefficient, centrifugal sedimentation rate, relative viscosity and sensory quality of the corn juice were investigated. The electrostatic stability of wax corn juice system was also evaluated in this study. The results indicated that xanthan gum had emulsifying effects on corn juice and inhibited lipid droplet formation. Addition of sodium alginates, guar gum and sophora bean gum improved the stability of wax corn juice. The stability coefficient and relative viscosity of corn juice increased with the increase of their concentrations. When xanthan gum and sophora bean gum were together added at a ratio of 1：4, the juice had the highest stability.关键词
亲水胶体/糯玉米汁/稳定性/黄原胶/海藻酸钠/瓜尔豆胶/刺槐豆胶Key words
hydrocolloids/wax corn juice/stability/xanthan gum/sodium alginate/guargum/sophora bean gum分类
轻工纺织引用本文复制引用
林美娟,宋江峰,李大婧,刘春泉,金邦荃..亲水胶体对糯玉米汁稳定性影响[J].食品科学,2012,33(7):114-117,4.基金项目
江苏省农业科技自主创新资金项目（cx（11）2067） （）
