Science and Technology of Food Industry

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GAO Yuan-jun, XING Mei-jia, ZHOU Jing-qi, ZHAN Xian-pu, TANG Yan-hong, QIN Ling-xiang. Study on viscosity properties of polysaccharide from okra[J]. Science and Technology of Food Industry, 2013, (22): 116-118. DOI: 10.13386/j.issn1002-0306.2013.22.022
Citation: GAO Yuan-jun, XING Mei-jia, ZHOU Jing-qi, ZHAN Xian-pu, TANG Yan-hong, QIN Ling-xiang. Study on viscosity properties of polysaccharide from okra[J]. Science and Technology of Food Industry, 2013, (22): 116-118. DOI: 10.13386/j.issn1002-0306.2013.22.022
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Study on viscosity properties of polysaccharide from okra

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  • The viscosity of okra polysaccharide was studied in the test. The results showed that viscosity of okra polysaccharide increased with the increase of its concentration, the decrease of temperature, and the increase of metal ion concentration. Moreover, pH at 4 on the viscosity of okra polysaccharide had maximum, shear rate associated with the concentration, and okra polysaccharide had better resisting degeneration ability at room temperature.
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