摘要
为研究红枣多糖的黏度特性,将红枣多糖配制成多糖溶液,采用布氏旋转黏度计测定多糖浓度、温度、剪切速率、NaCl浓度和pH对红枣多糖溶液黏度的影响。结果表明,红枣多糖溶液的浓度越大,其黏度也越大;多糖溶液的温度越高,其黏度越小;剪切速率提高,多糖溶液的黏度下降;NaCl浓度增加,多糖溶液黏度下降;酸碱均使其多糖溶液的黏度下降。因此,加工条件会对红枣多糖溶液的性质产生影响。
To investigate viscosity of jujube polysaccharide,the jujube polysaccharide was mixed with water to form solution.The effect of jujube polysaccharide concentration,temperature shear rate,temperature,NaCl concentration and pH on viscosity of jujube polysaccharide were studied.The results shown that viscosity of jujube polysaccharide increased with the increase of its concentration,but decreased with the rise of temperature,the increase of shear rate,the increase of NaCl concentration.Moreover,Acid and alkali both can reduce the viscosity of jujube polysacchadide.So processing can have the influence on the solution characteristic of jujube polysaccharide.
出处
《食品科技》
CAS
北大核心
2011年第2期69-71,共3页
Food Science and Technology
基金
郑州市创新型科技人才队伍建设工程(2009)项目
关键词
红枣
多糖
黏度
jujube
polysaccharide
viscosity
