文献类型：期刊文献

中文题名：塔拉胶理化性质分析

英文题名：The Physico-chemical Properties of Tara Gum

作者：普凤仙[1] 张建云[2] 包松莲[2] 李志国[2] 赵杰军[2]

第一作者：普凤仙

机构：[1]易门县林业局;[2]中国林业科学研究院资源昆虫研究所

年份：2018

卷号：47

期号：1

起止页码：11-17

中文期刊名：西部林业科学

外文期刊名：Journal of West China Forestry Science

收录：CSTPCD;;北大核心:【北大核心2017】；

基金：国家重点研发计划项目(2016YFC0502500)

语种：中文

中文关键词：塔拉;塔拉胶;时间;温度;性质

外文关键词：Caesalpinia spinosa Kuntze;tara gum;time;temperature;physico-chemical properties

分类号：TQ94

摘要：采用国内食品添加剂的一般常用检测方法研究了温度、pH、盐、浓度、时间等对塔拉胶液的影响。结果表明,随时间和温度的增加塔拉胶液粘度增加,在低浓度时增加幅度小,高浓度时呈梯度增加。30-50℃时对胶液的分散效果和粘度影响小,60-70℃时胶液的分散效果和粘度明显增加,80℃和90℃时呈梯度增加,但80℃时1%浓度下塔拉胶液分散效果最好,粘度达到最大;塔拉胶液对盐具有稳定性,塔拉胶液中无淀粉检出,pH对塔拉胶液的稳定性影响小。参照食品添加剂的标准,根据实验结果提出塔拉胶的较佳溶胶参数,为塔拉胶的应用提供理论依据。
The effects of temperature,pH,salt,concentration and time on the liquid of the tara gum were studied by using the general detection methods of domestic food additives. The results showed that the viscosity tara gum solution increased with the increase in time and temperature,and the increase rate was small at low concentrations and the gradient increases at high concentration. The temperature had little effect on dispersion and viscosity of tara gum solutions when 30-50℃,significantly effect when 60-70℃ and gradient increases when 80-90℃.However,the dispersion of tara gum sulutions was the best and viscosity reached the maximum at 80℃ and 1% concentration. Tara gum solutions were stable to salt,no starch was detected in them and the pH on stability of them was small. According to the standard of food additives,the better parameters on tara gum solutions,which put forward from the experimental results,could provide a theoretical basis for the application of tara gum.