Rheological Properties of Soy Hull Pectic Polysaccharide Affected by Citric Acid and Sucrose

He Liu; Jun Li; Xiao Fei Guo; Qing Hua Li; Jun Shan Liu; Ping Geng; Dan Shi Zhu

doi:10.4028/www.scientific.net/AMR.781-784.1448

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Rheological Properties of Soy Hull Pectic...

Rheological Properties of Soy Hull Pectic Polysaccharide Affected by Citric Acid and Sucrose

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.

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1448-1453

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1448

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Online since:

September 2013

Authors:

He Liu*, Jun Li, Xiao Fei Guo, Qing Hua Li, Jun Shan Liu, Ping Geng, Dan Shi Zhu

Keywords:

Citric Acid (CA), Rheological Property, Soy Hull Pectic Polysaccharide, Sucrose

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