| 苦豆子胶的流变性研究 |
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| 引用本文： | 杨永利,李春,郭小平,陈志龙,李海红,张继.苦豆子胶的流变性研究[J].食品科学,2003,24(12):49-52. |
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| 作者姓名： | 杨永利 李春 郭小平 陈志龙 李海红 张继 |
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| 作者单位： | 西北师范大学生命科学学院 |
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| 基金项目： | 西北师范大学青年基金资助(NWNU-QU-2001-11) |
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| 摘 要： | 本文通过浓度、温度、剪切力、pH等对苦豆子胶溶液粘度的影响及苦豆子胶与黄原胶的协效性等对其流变性进行了研究,研究表明,苦豆子胶是一种良好的增稠剂,为“非牛顿流体”,在酸和碱中非常稳定,且与黄原胶有较强的协效性,值得大力开发利用。
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| 关 键 词： | 苦豆子 苦豆子胶 流变性 协效性 |
| 文章编号： | 1002-6630(2003)12-0049-04 |
Rheology Study on Sophora Alopecuroides Gum |
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| YANG Yong-li,LI Chun,GUO Xiao-ping,CHEN Zhi-long,LI Hai-hong,ZHANG Ji.Rheology Study on Sophora Alopecuroides Gum[J].Food Science,2003,24(12):49-52. |
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| Authors: | YANG Yong-li LI Chun GUO Xiao-ping CHEN Zhi-long LI Hai-hong ZHANG Ji |
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| Affiliation: | College of Life Science, Northwest Normal University |
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| Abstract: | In the paper, the effects of concentration, temperature, shearing, and pH on the viscosiry of sophora alopecuroidesgum and the synergy with xanthan gum were studied. The results showed that the sophora alopecuroides gum was one of thegood thickening agents. It was a non-Newton fluid, stable in acid and alkali, and had strong synergic effect with xanthan gum, soit should be worthy to be developed and utilized . |
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| Keywords: | Sophora alopecuroides L sophora alopecuroides gum rheology synergy |
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