甜菜果胶粘度特性的研究

本文比较了甜菜果胶和丹麦标准化果胶在不同浓度和不同ｐＨ条件下的粘度，并探索了三价阳离子、二价阳离子及柠檬酸和二价阳离子对甜菜果胶粘度的影响。在ｐＨ３．０条件下，果胶浓度小于０．５％时，甜菜果胶与丹麦标准化果胶的粘度值基本相同；果胶浓度大于０．５％时，丹麦标准化果胶的粘度值高于甜菜果胶的粘度值。在果胶浓度为０．５％条件下，ｐＨ２．５～３．０时，甜菜果胶和丹麦标准化果胶的粘度值相同；在ｐＨ３．５～４．５时，甜菜果胶的粘度值明显高于丹麦标准化果胶的粘度值。三价阳离子中适量的Ａｌ￣（＋３）和二价阳离子中适量的Ｚｎ￣（＋２）等可提高甜菜果胶的粘度值。但过量的阳离子可使甜菜果胶的粘度值降低。

The Viscosity Characters of Sugarbeet Pectin

The vlscosities of sugarbeet pectin and Danish standard pectin under different concentrations and pH were compored and the influences of bivalent and trivalent cations as well asblvaient cations and citric acid tosether on the sugarbet poin viscosity were observed The results showed that while the viscosities of sugarbeet pectin and Danish standard pectin changed with concentration and pH,the sugarbeet pectin viscosity was same as the Danish standard pectin visccs ity.when the pH was 3.0 and the pectin concentration was below 0.5%,or when the concentra tion was 0.5%and the pH was between 2.5to 3.0,the viscesity of Danish standard pectin was highen when the concentration was above 0.5%dnd the sugarbeet pectin had a higher visccsitywhen the pH was between 3.5to4,5.Bivalent and trivalent cations,especiall Al# and Zn# at a medium concentration,could increase sugarbeet pectin viscosity but excessive cations decreased the sugarbeet pectin viscosity.