碳水化合物对浓缩橙汁的玻璃化转变温度和粘度的影响

Effects of Carbohydrates on Glass Transition Temperature and Viscosity of Concentrated Orange Juice

摘要:

研究了浓缩橙汁中的碳水化合物组成以及它们对产品的玻璃化转变温度和粘度的影响 .由压榨工艺和酶法工艺制备的浓缩橙汁在含量较少的大分子碳水化合物的组成上存在明显差异 ,而在含量占优势的低分子量化合物的组成上却很相似 .两种橙汁的玻璃化转变温度相近 ,但酶法工艺所制得橙汁的粘度明显高于前者 .添加平均相对分子质量为 3 60 0的麦芽糊精M0 4 0能提高浓缩橙汁的玻璃化转变温度 ,但幅度不大 ,而产品的粘度却能显著上升 .

Abstract:

The composition of carbohydrates in concentrated orange juices(COJ) and its effects on glass transition temperature and viscosity of the products were investigated. Concentrated orange juices obtained by two different treatments were different in the cons