果胶粘度的初步研究—影响测定果胶粘度的主要因素

<正> 一.前言 果胶是以半乳糖醛酸为主的复合多糖类物质,按其甲酯化程度的高低,可分为高甲氧基果胶和低甲氧基果胶;前者甲氧基含量大于7％,后者则小于7％。 高甲氧基果胶可以从桔皮中提取,其最重要的性质是它的水溶液在蔗糖存在时能形成冻胶。这种形成果胶冻的能力称胶凝能力。可在食品、医疗上作增稠剂、稳定剂。同时胶凝能力的大小也作为评价高甲氧基果胶质量的一个重要标志。

Preliminary Study of the Viscosity of Pectin

The relation between the specific concentration viscosity and concentration of pectin solution is corresponding with Hyggin's formula, there is linear relationship in the range of concentration of 0.05-0.3g/100ml by which the characteristic viscosity η] can be calculated.The η] decreases as the concentration of salt in the pectin solution increase.The specific concentration viscosity decreases both as pH value too temperature increases. Therefore, when the gelling power is measured by means of viscosity, the viscosities must be measured under the same conditions.