| 黄原胶流变学特性的研究 |
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| 引用本文： | 刘秀敏,陈利梅,李德茂.黄原胶流变学特性的研究[J].中国酿造,2011(3). |
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| 作者姓名： | 刘秀敏 陈利梅 李德茂 |
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| 作者单位： | 1. 河北交通职业技术学院,粮食工程系,河北,石家庄,050091
2. 聊城大学农学院,食品科学与工程系,山东,聊城,252059 |
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| 摘 要： | 分别研究了黄原胶浓度、温度、热处理时间、pH值、抗氧化剂VC、氧化剂H2O2、金属离子以及大豆分离蛋白对黄原胶黏度的影响.实验结果表明,随着黄原胶浓度的增大,黏度增大直至基本不变;温度、热处理时间使其黏度稍微有所下降:pH值为6.0时,黏度最大;抗氧化剂VC、氧化剂H2O2使黏度降低;随着金属离子Na+、Fe2+浓度的增大,黄原胶黏度呈下降变化;大豆分离蛋白使黄原胶黏度有所增加.
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| 关 键 词： | 黄原胶 黏度 流变学特性 |
Rheological property of xanthan gum |
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| LIU Xiumin,CHEN Limei,LI Demao.Rheological property of xanthan gum[J].China Brewing,2011(3). |
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| Authors: | LIU Xiumin CHEN Limei LI Demao |
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| Affiliation: | LIU Xiumin~1,CHEN Limei~2,LI Demao~(2*) (1.Department of Grain Engineering,Hebei Jiaotong Vocational and Technical College,Shijiazhuang 050035,China,2.Department of Food Science and Engineering,Liaocheng University,Liaocheng 252059,China) |
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| Abstract: | The effects of xanthan gum concentration,temperature,thermal treatment time,pH,NaOH,NaHCO_3,vitamin C,H_2O_2,metallic ions,and soy protein isolate on the viscosity of xanthan gum were investigated,respectively.The results showed that the viscosity was improved with the increase of xanthan gum until it equaled to a constant.The temperature and treatment time had slightly negative effects on the viscosity.When the pH value was 6.0,the viscosity was highest.The viscosity was decreased with the addition of vita... |
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| Keywords: | xanthan gum viscosity rheological property |
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