秋葵多糖黏度特性的研究  

Study on viscosity properties of polysaccharide from okra

作　　者：高愿军[1] 幸美佳 周婧琦 詹现璞 唐艳红 秦令祥 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001 [2]漯河食品职业学院,河南漯河462000 [3]河南帮太食品有限公司,河南鹤壁458000

出　　处：《食品工业科技》2013年第22期116-118,共3页Science and Technology of Food Industry

基　　金：河南省教育厅科技研究重点项目(13B550160)

摘　　要：研究了秋葵多糖溶液的黏度特性。结果表明,秋葵多糖的黏度随着其浓度的增加、温度的降低、金属离子浓度的增加而增大。pH=4时多糖溶液的黏度最高,剪切速率对其黏度的影响与其浓度相关,多糖溶液在室温下具有良好的抗降解性能。The viscosity of okra polysaccharide was studied in the test. The results showed that viscosity of okra polysaccharide increased with the increase of its concentration,the decrease of temperature,and the increase of metal ion concentration. Moreover,pH at 4 on the viscosity of okra polysaccharide had maximum,shear rate associated with the concentration,and okra polysaccharide had better resisting degeneration ability at room temperature.

关 键 词：秋葵 多糖 黏度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]