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Foto egosipụtara Xanthan gum
  • Xanthan chịngọm
  • Xanthan chịngọm
  • Xanthan chịngọm

Xanthan chịngọm

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MF: C8H14Cl2N2O2
MW: 241.11496
Ọkụ: 11138-66-2

1.Xanthan chịngọm bụ ihe dị elu nke polysaccharide dị arọ nke na-emepụta polymerized site na otu unit na 5 Molecular sugars dị ka otu.Nkeji ọ bụla nwere molecule glucose 2, molecule manose 2 na otu molecule nke glucuronic acid.Isi ihe mejupụtara ya bụ β-glucose jikọtara ya na njikọ 1,4-glycosidic.Ọdịdị nke molekul 2 nke glucose bụ otu ihe ahụ na nke cellulose.Enwere molecule 2 nke mannose na 1 molecule nke glucuronic acid na C3 nke glucose iji mepụta yinye akụkụ.Enwere pyruvic acid na carboxylic acid dị n'akụkụ agbụ akụkụ.N'ihi na ya n'akụkụ yinye nwere acidic iche iche, ọ ọnọ polyanions na aqueous ngwọta, na-akpụ a atọ-larịị atọ akụkụ Ọdịdị Ọdịdị xanthan chịngọm: akụkụ yinye na anions ifufe isi yinye na-etolite a helical Ọdịdị, na ụmụ irighiri na-etolite a abụọ stranded. helix site na njikọ hydrogen, ebe a na-edobe ihe owuwu helical nwere eriri abụọ site na njikọ na-adịghị ike na-adịghị ike, na-eme ka “polima nke helical ribbon dị ukwuu” na-adịgide adịgide.Ọrụ ya pụrụ iche metụtara pyruvic acid dị n'ime ya.N'ozuzu, ọdịnaya pyruvic acid dị na xanthan gum nwere ike iji tụọ arụmọrụ ya.

2.Typical rheological Njirimara, elu viscosity na ala ịta, okpomọkụ na-eguzogide, acid-eguzogide, alkali eguzogide, enzymatic hydrolysis resistance, ndakọrịta, solubility, dispersion, mmiri njide.

3.Solubility soluble na mmiri, insoluble na ethanol (ot-42).Were 300ml mmiri maka ule nhazi nke gel, tinye ya na beaker 400ml, kpoo ya na 80 ℃, ma tinye 1.5g nke ihe nlele na 1.5g nke carrageenan powdered n'okpuru mkpali siri ike.Kwuo ruo mgbe edoziri ngwọta, wee gaa n'ihu na-akpali akpali maka 3chemicalbook0min.N'oge agwakọta, mmiri okpomọkụ agaghị adị ala karịa 60 ℃, kwụsị ịgwakọta, ma dị jụụ na ụlọ okpomọkụ maka ihe karịrị 2H.Mgbe okpomọkụ dị ala karịa 40 ℃, a ga-emepụta rọba siri ike dị ka gel, ma a gaghị emepụta gel dị otú ahụ ma ọ bụrụ na a na-eji ihe nlele ahụ mee ihe kama 1% ngwọta nchịkwa nke a kwadebere site na otu usoro na carrageenan.

Ngwa

1. Na mkpọpu nke mmanụ ụlọ ọrụ, 0,5% xanthan gluu ngwọta nwere ike ịnọgide na-enwe viscosity nke mmiri na-agbapụta mmiri mmiri dabeere na-achịkwa rheological Njirimara, nke mere na viscosity nke elu-ọsọ adiana bit bụ nnọọ obere, nke ukwuu na-azọpụta ike oriri. .Otú ọ dị, ọ na-ejigide viscosity dị elu na akụkụ nke ịkụ ala dịtụ static, nke na-ekere òkè n'igbochi ọdịda nke mgbidi olulu mmiri ma na-enyere aka ịkpụ gravel n'olulu mmiri ahụ.

2. N'ụlọ ọrụ nri, ọ dị mma karịa ihe mgbakwunye nri dị ugbu a dị ka gelatin, CMC, chịngọm mmiri mmiri na pectin.Ịgbakwunye 0.2% - 1% na ihe ọṅụṅụ mkpụrụ osisi na-eme ka ihe ọṅụṅụ mkpụrụ osisi nwee ezigbo nrapado, ezigbo uto, na ịchịkwa ntinye na ntinye;Dị ka ihe mgbakwunye nke achịcha, akwụkwọ kemịkal nwere ike ime ka achịcha kwụsie ike, dị nro, chekwaa oge ma belata ọnụ ahịa;Iji 0.25% na nri nri, nri ndochi na icing nwere ike ime ka uto na ekpomeekpo dịkwuo ụtọ, na-edozi nhazi nke ngwaahịa ahụ, gbasaa ndụ ndụ, ma melite nkwụsi ike nke ngwaahịa na kpo oku na oyi;Na ngwaahịa mmiri ara ehi, ịgbakwunye 0.1% - 0.25% na ice cream nwere ike ịrụ ọrụ nkwụsịtụ dị mma;Ọ nwere ike inye njikwa viscosity dị mma na nri mkpọ, ma nwee ike dochie akụkụ nke starch.Otu akụkụ nke xanthan gum nwere ike dochie akụkụ 3 ~ 5 nke starch.N'otu oge ahụ, a na-ejikwa xanthan chịngọm mee ihe na swiiti, condiments, nri oyi kpọnwụrụ na nri mmiri mmiri.

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