Rheological Properties of Soy Hull Pectic Polysaccharide Affected by Citric Acid and Sucrose
- 1 September 2013
- journal article
- Published by Trans Tech Publications, Ltd. in Advanced Materials Research
- Vol. 781-784, 1448-1453
- https://doi.org/10.4028/www.scientific.net/amr.781-784.1448
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.Keywords
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