摘要
利用德国HAAKE公司生产RS75应力控制流变仪,考察了改变pH、添加蔗糖、氯化钠和柠檬酸钠、进行冻融处理、添加大豆多肽等因素,对三元混合胶(卡拉胶∶魔芋胶∶刺槐豆胶为2∶2∶1)溶液粘度的影响。结果表明,在强酸、强碱条件下,溶液粘度均有所下降,但是碱性条件下胶体溶液的粘度相对稳定;在一定范围内蔗糖、氯化钠和柠檬酸钠均能降低胶体溶液的粘度,而两种钠盐降低胶液粘度的幅度较大;无论是冷冻处理还是冷藏处理都可降低胶体溶液的粘度;大豆多肽的加入也会在一定程度上降低混合胶溶液的粘度,改变加料方式可以减小这种影响。
The effects of pH, sucrose,sodium chloride, trisodium citrate and freeze thawing on the viscosity of a complex gums solution was studied. The results showed that the viscosity was reduced by alkali stable. It seems that and trisodium citrate or acid but was more sucrose,sodium chloride could all reduce the viscosity of mixed-gum solution, but the salts was more efficient for the change of the viscosity than sucrose. The decrease of the viscosity also happened after the solution had been treated by freeze thawing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第7期149-152,共4页
Science and Technology of Food Industry
基金
2004年度山西省归国留学人员科研资助项目(93)。
关键词
混合胶
PH
粘度
冻融大豆多肽
complex gums
pH
viscosity
freeze thawing
soybean polypeptide
