现代食品科技2012，Vol.28Issue(10)：1327-1330,4.
不同条件对胖大海胶表观黏度的影响
Factors Affecting Apparent Viscosity of Malve Nut Gum
皮鹤珍 1芮汉明 1张立彦1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
The influence of a number of parameters such as pH, Ca2+ concentration, different cation, sucrose and colloidal on viscosities of malve nut gum aqueous solution were studied. The result showed the increasing or decreasing of pH value, existing of cation decreased apparent viscosity of the original colloidal solution, while sucrose increased the viscosity. The viscosity of mixed malve nut gum and guar gum was higher than that of the original colloidal solution_of xanthan gum and sodium alginate. The viscosity of the mixed solution of xanthan gum, sodium alginate and agar was lower than that of the original colloidal viscosity.关键词
胖大海胶/黏度/剪切应力/影响因素Key words
malve nut gum/ viscosity/ shear stress/ influence factor引用本文复制引用
皮鹤珍,芮汉明,张立彦..不同条件对胖大海胶表观黏度的影响[J].现代食品科技,2012,28(10):1327-1330,4.
