Factors Affecting Apparent Viscosity of Malve Nut Gum
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Abstract:
The influence of a number of parameters such as pH, Ca2+ concentration, different cation, sucrose and colloidal on viscosities of malve nut gum aqueous solution were studied. The result showed the increasing or decreasing of pH value, existing of cation decreased apparent viscosity of the original colloidal solution, while sucrose increased the viscosity. The viscosity of mixed malve nut gum and guar gum was higher than that of the original colloidal solution of xanthan gum and sodium alginate. The viscosity of the mixed solution of xanthan gum, sodium alginate and agar was lower than that of the original colloidal viscosity.
