In:
Advanced Materials Research, Trans Tech Publications, Ltd., Vol. 781-784 ( 2013-9), p. 1448-1453
Abstract:
In this study, the effects of citric acid and sucrose on rheological properties of soy hull pectin polysaccharide were analyzed. Sucrose can increase viscosity of SHPP and change its fluid type when the concentration was higher than 50%. Citric acid can induced SHPP gelation when sucrose was contained in the dispersions. Based on the results, SHPP has the properties of commercial high-methoxyl pectin.
Type of Medium:
Online Resource
ISSN:
1662-8985
DOI:
10.4028/www.scientific.net/AMR.781-784
DOI:
10.4028/www.scientific.net/AMR.781-784.1448
Language:
Unknown
Publisher:
Trans Tech Publications, Ltd.
Publication Date:
2013
detail.hit.zdb_id:
2265002-7
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