常用低浓度食品胶溶液粘度的影响因素研究（2）

以食品工业中常用的4种食品胶：黄原胶、海藻酸钠、瓜乐胶和琼脂为研究对象，考察了在低浓度水相体系中外加盐（阴、阳离子）对胶体溶液粘度的影响。研究结果表明四种低浓度食品胶溶液（0.10%黄原胶、0.30%海藻酸钠、0.25%瓜尔胶、0.10%琼脂）中，瓜尔胶溶液对盐的耐受性最好，即大多数阴阳离子都不会对溶液粘度产生影响，而常用金属盐阳离子及CI^-、SO3^2-对低浓度黄原胶溶液粘度的影响与阴、阳离子对低浓度海藻酸钠溶液和低浓度琼脂溶液粘度的影响有类似规律，即外加盐浓度在一定范围内会使胶体溶液粘度下降。

Study on Factors Affecting the Viscosity of Low Concentration Food Gum Solutions (2)

Food gums, used in soft-drink industry, are usually in very low-concentration. In this paper, Affecting the viscosity of low-concentration food gum solutions is studied by adding cationsand anions. The results show that a sulution of 0.25% guar gum, is more steady than that of 0.10% xanthan gum, 0.30% sodium alginate, or 0.10% agar. Most of the cations and anions used in this research did not change the viscosity of the guar gum solution. But obvious decreases of the viscosity of the agar, xanthan gum and sodium alginate solutions was found in salt concentration from 10-4 mol/L to 10-2 mol/L. When the concentrations of these cations are over 10-2 mol/L, the viscosity of food gum solutions do not change with the salt concentration rising anymore.