摘要
研究了浓度、温度、加热处理、冷冻和放置时间等因素对亚麻籽胶粘度的影响,同时还讨论了亚麻籽胶与盐类、糖类相互作用的效果.结果表明,温度和浓度对亚麻籽胶粘度的影响很大;加热处理明显促进其凝胶的形成;冷冻和放置时间几乎没有影响;盐类、糖类对其粘度有一定的影响.
The influences of different concentration, temperature and some factors such as heating treatment, freezing and storage time on the viscosity of linseed gum were studied. The interact between linseed gum and the kind of salt or the different concentration of sugar were investigated. The results showed that the concentration and temperature had obvious effect on the viscosity of linseed gum, while frozen treatment and the time of storage had little effect on its viscosity.
出处
《仲恺农业技术学院学报》
CAS
2003年第4期46-50,共5页
Journal of Zhongkai Agrotechnical College
