| 盐及非盐物质对低浓度魔芋胶溶液粘度影响的研究 |
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| 引用本文： | 马立安,陈芳,王辰,吴小琴. 盐及非盐物质对低浓度魔芋胶溶液粘度影响的研究[J]. 食品研究与开发, 2007, 28(8): 46-49 |
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| 作者姓名： | 马立安 陈芳 王辰 吴小琴 |
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| 作者单位： | 长江大学生命科学学院,湖北,荆州,434025 |
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| 摘 要： | 研究了盐（阴、阳离子）及非盐乙醇、蔗糖及柠檬酸对低浓度（0.25%）魔芋胶溶液粘度的影响。结果表明,大多数阴、阳离子对其粘度影响不大,低浓度NaCl、KCl、Na2SO4和Na2HPO4使溶液粘度略有增高,低浓度FeCl3、AlCl3和Na2CO3使溶液粘度略微降低;乙醇能使溶液粘度增高;蔗糖和低浓度（小于7.50mg/L）柠檬酸能使溶液粘度略微增高。
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| 关 键 词： | 低浓度 魔芋胶 粘度 盐 非盐物质 |
| 修稿时间： | 2006-12-18 |
STUDY ON THE EFFECT OF SALT AND NON-SALT MATERIAL ON THE VISCOSITY OF LOW-CONCENTRATION AMOPHOPHALLUS GUMS |
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| MA Lian,CHEN Fang,WANG Chen,WU Xiao-qin. STUDY ON THE EFFECT OF SALT AND NON-SALT MATERIAL ON THE VISCOSITY OF LOW-CONCENTRATION AMOPHOPHALLUS GUMS[J]. Food Research and Developent, 2007, 28(8): 46-49 |
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| Authors: | MA Lian CHEN Fang WANG Chen WU Xiao-qin |
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| Affiliation: | College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China |
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| Abstract: | Amophophallus gum used in soft-drink industry was usually used in low concentration for 0.25 %. In this paper we studied the effect of the different content of salt, alcohol, saccharose or citric acid on the viscosity of low concentration of Amophophallus gum solutions. The results showed that most metallic cations and anions had a little influence on the viscosity of Amophophallus gum solutions, but low concentration of NaCl, KCl, Na2SO4 and Na2HPO4 could slightly increase viscosities of Amophophallus gum solutions and low concentration of FeCl3, AlCl3 and Na2CO3 could slightly decrease their viscosities. Alcohol was able to increase the viscosity of 0.25 % Amophophallus gum solutions and saccharose or citric acid low 7.50 mmg/L concentration could slightly increase their viscosities. |
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| Keywords: | low-concentration Amophophallus gum viscosity salt non-salt material |
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