Study on the Gelation Properties of the Glucan from Sclerotium rolfsii

Bao Qin Wang; Ze Ping Xu; Nan Nan Liu

doi:10.4028/www.scientific.net/AMR.581-582.168

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 581-582Study on the Gelation Properties of the Glucan...

Study on the Gelation Properties of the Glucan from Sclerotium rolfsii

Abstract:

Objective: To study the gelation properties of glucan from Sclerotium rolfsii under the different condition. Methods: Using viscosimetric method to determine the influences of the different concentration, shear force, temperature, pH, and metal ions on the viscosity of glucan solution. Results: The viscosity of glucan solution increased with the concentration raised. The viscosity was 350 mPa.s at 0.16% and was 13927 mPa.s at 2.56% concentration, respectively. The viscosity of glucan solution varies inversely as with shear force. When the concentration was at 0.32 and 0.64%, the viscosity of the glucan solution is affected only slightly by temperature variations (8~90 °C), and remains practically constant within the range of pH from 4 to 12. When the concentration was at 0.64%, the viscosity of the glucan was affected by the addition of metallic ion as the extent Fe3+ > Ca2+ > Na+. Conclusion: The glucan from Sclerotium rolfsii will be a kind of gum used with its good processing characteristics in food field for its excellent processing properties.

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Periodical:

Advanced Materials Research (Volumes 581-582)

Pages:

168-171

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.581-582.168

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Online since:

October 2012

Authors:

Bao Qin Wang, Ze Ping Xu, Nan Nan Liu

Keywords:

Food Additive, Gelation Properties, Glucan, Scleroglucan, Sclerotium Rolfsii, Thickening Agent, Viscosity

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