Rheological properties of cashew gum

被引：40
作者：
Zakaria, MB
Rahman, ZA
机构：
[1] Chemistry Department, Universiti Kebangsaan Malaysia, Selangor D.E.
来源：
CARBOHYDRATE POLYMERS | 1996年 / 29卷 / 01期
关键词：
D O I：
10.1016/0144-8617(95)00132-8
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Solubilities and rheological properties of dissolved fractions of cashew gum from Anacardium occidentale were investigated. A fraction of gum (64.2%) dissolved in water at 30 degrees C. A further 13.4% dissolved when the remaining suspension was heated. The fraction that dissolved at 30 degrees C produced greater solution viscosity than the other fraction or the whole gum. When the pH was raised above 5.5, the solution viscosity dropped sharply. Copyright (C) 1996 Elsevier Science Ltd
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页码：25 / 27
页数：3
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