摘要
应用转筒式旋转粘度计,对沙蒿籽溶胀机械分离法制备沙蒿胶的流变学特性进行了研究,发现在浓度1%～1.75%之间胶液为时间相关性假塑性流体,在浓度0.5%为时间无关的假塑性流体,沙蒿胶表观粘度随浓度增大而迅速增大,沙蒿胶的表观粘度不受pH的影响,在重复高速剪切和25～85℃范围内表观粘度无明显变化,沙蒿籽胶是一种重要的新型天然食品添加剂。
Artemis sphaerocephala kraschen's gum was tested by concentric cylinder viscometer. The result showed that A.S.kraschen's gum was Thixotropic pseudroplastic(time-dependent fluid) at 1%～1.75%, and pseudroplastic(time-independent fluid) at 0.5%. Temperature and pH had no effect on viscosity of the gum fluids.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第9期53-55,共3页
Food Science
关键词
沙蒿籽胶
流变学特性
表观粘度
食品添加剂
Artemis sphaerocephala Kraschen's gum Rheology Apparent viscosity
