摘要
通过测定和分析浓度、温度、剪切力、酸碱、冻融等变化对胡卢巴胶粗粉溶液粘度的影响及与黄原胶的协效性， 对胡卢巴胶粗粉的流变性进行了研究． 研究结果表明： 胡卢巴胶粗粉的粘度随浓度的升高而升高； 胡卢巴胶粗粉可分为冷水溶和热水溶两部分； 胶粘度随ｐＨ 值的降低而有所降低，随ｐＨ 值的升高呈跳跃式变化； 冷冻解冻变化使胶粘度稍有下降； 胡卢巴胶粗粉溶液为非牛顿流体。
The rheology on course powder of trigonella bean gum is studied by studying the viscosity changing affected by concentration,shearing,temperature,acid and alkli,freazing thawing and synergy with xanthan gum.Results showed that the viscosity of trigonella bean gum rised with the rising of concentration;it could be devided into two sections:cold water dissolving section and warm water dissolving section;its viscosity reduced with the reducing of pH,and its viscosity changed boundly with the rising of pH;its viscosity reduced slowly by the freezing thawing handling;course powder of trigonella bean gum solution is non Newton fluid;it has not synergy with xanthan gum.
出处
《西北师范大学学报（自然科学版）》
CAS
1999年第4期55-57,共3页
Journal of Northwest Normal University(Natural Science)
基金
国家自然科学基金
