摘要
研究了低浓度黄原胶冷水溶和热水溶部分的流变性,黄原胶在冷水和热水中溶解,其流变性有所不同。考察了浓度、温度、剪切力、pH值、冻融变化等参数对黄原胶溶液的黏度的影响,对黄原胶与魔芋胶、卡拉胶、CMC-Na的协效性进行了研究。
The theology of low concentration cold water and hot water dissolving parts of xanthan gum was respectively discussed. The rheology of of xanthan gum dissolved part in hot water was different in comparison with that dissolved in cold water. The results showed that the viscosity of xanthan gum is affected by its concentration, temperature, shearing, pH, freezing-thawing etc. The synergistic is studied of xanthan gum with konjac gum, Carrageenan, CMC-Na（carboxy methyl cellulose-Na）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第6期70-74,共5页
Food Science
基金
中南林业科技大学青年科研基金项目(101-0570)
关键词
黄原胶
流变性
冷水溶部分
热水溶部分
协效性
xanthan gum
rheology
cold water dissolving section
hot water dissolving section
synergistic
作者简介
王元兰（1969-），女，副教授，博士研究生，研究方向为农产品加工及贮藏。
