Study on the Gelation Properties of the Glucan from Sclerotium rolfsii
Objective:To study the gelation properties of glucan from Sclerotium rolfsii under the different condition.Methods:Using viscosimetric method to determine the influences of the different concentration,shear force,temperature,pH,and metal ions on the viscosity of glucan solution.Results:The viscosity of glucan solution increased with the concentration raised.The viscosity was 350 mPa.s at 0.16% and was 13927 mPa.s at 2.56% concentration,respectively.The viscosity of glucan solution varies inversely as with shear force.When the concentration was at 0.32 and 0.64%,the viscosity of the glucan solution is affected only slightly by temperature variations (8~90 ℃),and remains practically constant within the range of pH from 4 to 12.When the concentration was at 0.64%,the viscosity of the glucan was affected by the addition of metallic ion as the extent Fe3+ >Ca2+> Na+.Conclusion:The glucan from Sclerotium rolfsii will be a kind of gum used with its good processing characteristics in food field for its excellent processing properties.
Sclerotium rolfsii Glucan Scleroglucan Gelation properties viscosity Food additive Thickening agent
Baoqin Wang Zeping Xu Nannan Liu
Key Laboratory for Food Safety of Binzhou, Department of Life Science, Binzhou University, Binzhou, The Technological Development Centre of Shandong Chambroad Holding Co., Ltd.Binzhou, Shandong, 25650
国际会议
昆明
英文
168-171
2012-10-12（万方平台首次上网日期，不代表论文的发表时间）