黄果槲寄生果实多糖的流变学特性

发布时间：2018-04-15 03:11

本文选题：黄果槲寄生 + 多糖　；参考：《甘肃农业大学学报》2017年06期

【摘要】：【目的】以黄果槲寄生果实中分离纯化所得多糖为研究对象,对其流变性进行了系统研究.【方法】通过测定浓度、切变速率、温度、加热时间、pH值、盐离子以及与其他胶的协效性等不同条件对黄果槲寄生果实多糖(VCPS)的黏度变化和流变学特性.【结果】黄果槲寄生果实多糖的水溶液表现为典型的非牛顿假塑性流体特性,且其流动行为受多糖的浓度、切变速率、温度、加热时间、pH值、Na+离子和浓度的影响.多糖溶液的黏度随多糖浓度的升高而增加,浓度越高剪切稀释现象越明显,pH 4.0和pH 10.0时多糖溶液黏度明显低于pH 7.0;Na+可使多糖溶液的黏度显著增大,且Na+浓度越高,溶液黏度越大,而且与黄原胶有良好的协效性.【结论】黄果槲寄生果实多糖溶液具有良好的耐热稳定性、酸碱稳定性,与黄原胶有良好的协效增稠性,二者的最佳配比为6∶4.
[Abstract]:[objective] to study the rheological properties of polysaccharides isolated from mistletoe fruit. [methods] the concentration, shear rate, temperature, heating time and pH value were determined.The viscosity and rheological properties of different conditions such as salt ions and their synergistic effects with other gum on VCPS of mistletoe fruit were studied. [results] the aqueous solution of polysaccharides from mistletoe fruit was a typical non-Newtonian pseudoplastic fluid.The flow behavior was influenced by the concentration of polysaccharide, shear rate, temperature and heating time.The viscosity of polysaccharide solution increased with the increase of polysaccharide concentration. The higher the concentration, the more obvious the shear dilution phenomenon was. When pH 4.0 and pH 10.0, the viscosity of polysaccharide solution was obviously lower than that of pH 7.0 Na, and the higher the concentration of Na was, the higher the viscosity of polysaccharide solution was.The greater the viscosity of the solution, and the better synergistic effect with xanthan gum. [conclusion] the polysaccharide solution of mistletoe fruit has good thermal stability, acid-base stability, and good synergistic thickening with xanthan gum.The best ratio of the two is 6: 4.
【作者单位】：陇南师范高等专科学校农林技术学院;陇南师范高等专科学校数信学院;
【基金】：甘肃省自然科学基金项目(1107RJZK243) 甘肃省教育厅项目(2015B-148) 陇南师范高等专科学校重点项目(2014LSZK01001) 全国第四次中药资源普查甘肃试点两当普查点子项目(2015GSZYZYPC-10) 2016年陇南市科技计划项目(2016-09)
【分类号】：O629.12;TS201.2

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