摘要
对一株葡糖杆菌胞外多糖的增稠性、触变性等流变学特性进行了初步的研究,结果表明,该胞外多糖具有良好的增稠性,呈现高度的假塑性,并且有广泛的耐盐性和耐酸碱性,可与黄原胶等食品胶协同增稠,在食品添加剂领域具有良好的应用潜力。
The rheologies of an exopolysaccharide （EPS） from Gluconobocter Sp. was studied. The result showed that the EPS had good abilities of thickening, salt-resistant, acid-resistant, alkali resistant, pseudoplastic character, and synergistic interaction with other edible gums, such as xanthan gum, Therefore the EPS was provided with potential application in food additive.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第1期99-102,共4页
Science and Technology of Food Industry
基金
河南科技学院2004年度高层次人才科研项目(040125)。
