大豆水溶性多糖的黏度性质及其应用研究  

Rheological Properties of Water-soluble Soybean Polysaccharides and Its Application Research

作　　者：梁建忠[1] 顾苒[1] 高红亮[1] 孙敏[1] 常忠义[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《华北农学报》2007年第B10期143-145,共3页Acta Agriculturae Boreali-Sinica

基　　金：江苏省自然科学基金项目(BK2005425)

摘　　要：研究了不同条件下大豆水溶性多糖溶液的黏度变化情况,同时和其他常用的稳定剂如果胶等也做了比较。试验结果表明,本实验室生产的大豆水溶性多糖的水溶液的黏度随着温度的升高、浓度的降低、外加盐量的增加而降低;随着外加蔗糖量、pH值的增加而增加;相比较于其他稳定剂大豆水溶性多糖的黏度很低,使酸乳饮料具有清爽的口味。Rheological properties of water-soluble soybean polysaccharides was studied in this paper. The viscosity of SSPS of different conditions was main researched. Meanwhile, we have contrasted the rheological properties with other common stabilizers. The results showed that the viscosity of SSPS decreased with increasing temperature, salts amount and decreasing concentration ; increased with increasing sugar amount and pH. With the contrast of other stabilizers, the viscosity of SSPS was the relatively low. The acid beverages with SSPS have a slight and refreshing flavour.

关 键 词：大豆水溶性多糖 黏度 稳定剂 酸乳饮料 

分 类 号：TS209[轻工技术与工程—食品科学]