| 藻酸丙二醇酯粘度的研究 |
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| 引用本文： | 秦卫东 王亚利. 藻酸丙二醇酯粘度的研究[J]. 食品与发酵工业, 1998, 24(6): 36-38 |
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| 作者姓名： | 秦卫东 王亚利 |
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| 作者单位： | 彭城大学食品工程系 |
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| 摘 要： | 研究了食品增稠剂藻酸丙二醇酯（ＰＧＡ）的粘度特性。实验表明：ＰＧＡ的粘度与其浓度之间存在着半对数线性关系（Ｒ２＝０．９７４０）；在ｐＨ２～１０范围内，ＰＧＡ的粘度几乎无变化，但当ｐＨ≥１１时，ＰＧＡ的粘度下降；ＰＧＡ与羧甲基纤维素（ＣＭＣ）具有良好增粘效应，但与海藻酸钠之间的效应较复杂。
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| 关 键 词： | 增稠剂 藻酸丙二醇酯 粘度特性 |
Study on Viscosity Properties of Propylene Glycol Alginate |
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| Qin Weidong Wang Yali. Study on Viscosity Properties of Propylene Glycol Alginate[J]. Food and Fermentation Industries, 1998, 24(6): 36-38 |
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| Authors: | Qin Weidong Wang Yali |
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| Abstract: | The viscosity properties of food thickening agent propylene glycol alginate (PGA) are studied. Experiment indicate: there is semi- logarithmic linear relation between the viscosity and concerntration of PGA (R 2=0.974 0); In range of pH 2～10, the viscosity of PGA almost is constant, when pH≥11, the viscosity of PGA reduces. There is good viscosity synergism between PGA and CMC, the synergism between PGA and sodium alginate is more complex. |
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| Keywords: | thickening agent propylene glycol alginate viscosity properties |
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