摘要
为了研究物理场作用对魔芋葡甘聚糖流变特性的影响,将魔芋精粉配制成水溶胶,并对魔芋精粉及其水溶液进行超高静压处理,再通过流变仪测定其相关流变特性。试验结果表明:超高静压处理对魔芋葡甘聚糖的流变学性质有显著影响,影响因素中,压力大于处理时间,且以100MPa处理效果最明显。
In order to study the effect of physical treatments on the rheology characteristics of konjac glucomannan, after konjac purified powder was prepared onto hydrosol,which was treated with the High Hydrostatic Pressure（HHP）, and rheometer was used to determine its related rheological properties. The results showed that the effect of the high hydrostatic pressure treatment on the rheology properties of konjac glucomannan was very significant, in which the effect of pressure was more significant that that of time, and when the pressure was 100 MPa, the change of rheology properties attained the highest point.
出处
《热带生物学报》
2011年第4期360-363,共4页
Journal of Tropical Biology
基金
国家自然科学基金资助项目(30871749
30901004
31071518)
福建省自然科学基金项目(2011J01285)
广东省科技攻关项目(2010B080701079)
广州市羊城学者科技项目(10B005D)
