知识与财富的链接
研究了食品增稠剂藻酸丙二醇酯（ＰＧＡ）的粘度特性。实验表明：ＰＧＡ的粘度与其浓度之间存在着半对数线性关系（Ｒ２＝０．９７４０）；在ｐＨ２～１０范围内，ＰＧＡ的粘度几乎无变化，但当ｐＨ≥１１时，ＰＧＡ的粘度下降；ＰＧＡ与羧甲基纤维素（ＣＭＣ）具有良好增粘效应，但与海藻酸钠之间的效应较复杂。
The viscosity properties of food thickening agent propylene glycol alginate (PGA) are studied. Experiment indicate: there is semi- logarithmic linear relation between the viscosity and concerntration of PGA (R 2=0.974 0); In range of pH 2～10, the viscosity of PGA almost is constant, when pH≥11, the viscosity of PGA reduces. There is good viscosity synergism between PGA and CMC, the synergism between PGA and sodium alginate is more complex.
