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中国精品科技期刊2020
马之原,朱科学,吴桂萍,等. 菠萝蜜多糖流变学特性研究[J]. 食品工业科技,2021,42(23):81−86. doi: 10.13386/j.issn1002-0306.2021030007.
引用本文: 马之原,朱科学,吴桂萍,等. 菠萝蜜多糖流变学特性研究[J]. 食品工业科技,2021,42(23):81−86. doi: 10.13386/j.issn1002-0306.2021030007.
MA Zhiyuan, ZHU Kexue, WU Guiping, et al. Rheological Properties of Polysaccharide from Artocarpus heterophyllus Lam. Pulp[J]. Science and Technology of Food Industry, 2021, 42(23): 81−86. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030007.
Citation: MA Zhiyuan, ZHU Kexue, WU Guiping, et al. Rheological Properties of Polysaccharide from Artocarpus heterophyllus Lam. Pulp[J]. Science and Technology of Food Industry, 2021, 42(23): 81−86. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030007.

菠萝蜜多糖流变学特性研究

Rheological Properties of Polysaccharide from Artocarpus heterophyllus Lam. Pulp

  • 摘要: 本文研究了菠萝蜜多糖(Artocarpus heterophyllus Lam. Pulp Polysaccharide, JFP-Ps)的流变学特性,分析浓度、剪切速率、温度、加热时间、pH、冻融变化和盐离子等因素对JFP-Ps溶液的表观粘度和粘弹性的影响。结果表明,JFP-Ps溶液的表观粘度与浓度呈正相关;JFP-Ps溶液的表观粘度与剪切速率呈负相关,出现剪切稀释的现象,为“非牛顿流体”,呈现假塑性行为;JFP-Ps溶液表观粘度与温度呈负相关;随加热时间的延长,JFP-Ps的表观粘度先上升后下降;JFP-Ps溶液在pH4~10范围内表观粘度值变化不大;冻融变化可使JFP-Ps溶液表观粘度增大;5%NaCl溶液使JFP-Ps溶液的表观粘度减小,5% KCl溶液使JFP-Ps溶液的表观粘度增大;在粘弹性测试中,JFP-Ps的储能G′和损能G″随着频率的增大而增大,且G′始终高于G″,另外,JFP-Ps溶液的储能模量G'和损耗模量G''随着溶液浓度的增大而上升,呈现凝胶性质。研究结果可为菠萝蜜果肉多糖在食品工业中的应用提供一定的理论借鉴。

     

    Abstract: The present study was designed to investigate the rheological properties of polysaccharide from Artocarpus heterophyllus Lam. pulp. The effects of concentration, shear rate, temperature, heating time, pH, freeze-thaw change and salt ions on the apparent viscosity and viscoelasticity of JFP-Ps solution were studied. The results indicated that JFP-Ps as a "non-Newtonian fluid" exhibited pseudoplastic behavior, the apparent viscosity of JFP-Ps solution was positively correlated with the concentration, there existed a negative correlation between the apparent viscosity of JFP-Ps solution and the shear rate, with an emergence of dilution at the sharing mouth. The apparent viscosity of JFP-Ps solution was negatively correlated with temperature; with the extension of heating time, the apparent viscosity of JFP-Ps increased first and then declined; the apparent viscosity of JFP-Ps solution changed a little in the range of pH4~10; freeze thawing changed may cause an increase in the apparent viscosity of JFP-Ps solution; 5% NaCl solution reduced the apparent viscosity of the JFP-Ps solution, while 5% KCl solution increased the apparent viscosity of the JFP-Ps solution; in the viscoelasticity test, the storage energy G′and loss energy G″of JFP-Ps enlarged with increase of frequency, and G′was always larger than G″. Moreover, the storage modulus G' and loss modulus G'' of JFP-Ps solution enhanced with the increase of the concentration of the solution, showing the properties of gel. The research results can provide certain theoretical reference for the application of jackfruit pulp polysaccharides in food industry.

     

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