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中国精品科技期刊2020
朱科学, 赵书凡, 朱红英, 唐冰, 贺书珍, 谭乐和. 苦丁茶冬青多糖流变学特性研究[J]. 食品工业科技, 2017, (22): 61-65. DOI: 10.13386/j.issn1002-0306.2017.22.013
引用本文: 朱科学, 赵书凡, 朱红英, 唐冰, 贺书珍, 谭乐和. 苦丁茶冬青多糖流变学特性研究[J]. 食品工业科技, 2017, (22): 61-65. DOI: 10.13386/j.issn1002-0306.2017.22.013
ZHU Ke-xue, ZHAO Shu-fan, ZHU Hong-ying, TANG Bing, HE Shu-zhen, TAN Le-he. Rheological properties of polysaccharide isolated from Ilex kudingcha C.J.Tseng[J]. Science and Technology of Food Industry, 2017, (22): 61-65. DOI: 10.13386/j.issn1002-0306.2017.22.013
Citation: ZHU Ke-xue, ZHAO Shu-fan, ZHU Hong-ying, TANG Bing, HE Shu-zhen, TAN Le-he. Rheological properties of polysaccharide isolated from Ilex kudingcha C.J.Tseng[J]. Science and Technology of Food Industry, 2017, (22): 61-65. DOI: 10.13386/j.issn1002-0306.2017.22.013

苦丁茶冬青多糖流变学特性研究

Rheological properties of polysaccharide isolated from Ilex kudingcha C.J.Tseng

  • 摘要: 以苦丁茶冬青多糖(ICP)为对象,研究浓度、剪切力、温度、p H、冻融变化和盐离子浓度等因素对ICP溶液表观粘度和粘弹性的影响。结果显示,ICP溶液表现出"非牛顿流体"特性,具有良好的抗降解性能;ICP多糖溶液的表观粘度随p H的变化而变化;冷藏和冷冻对ICP溶液的粘度基本无影响,ICP溶液的粘度随着温度的升高而下降;高浓度的Na+、K+、Mg2+和Ca2+四种盐离子可使ICP溶液的粘度明显下降。动态流变实验结果显示,应变控制在100%以内时,ICP的弹性储能模量G’基本没有变化,ICP溶液的储能模量G’始终大于损耗模量G″,表现出凝胶特性,且G’和G″随Na+、K+和Mg2+的添加呈降低趋势。因此,ICP溶液的流变特性受浓度、温度、盐离子等因素的影响。 

     

    Abstract: Effects of concentration, shear force, temperature, p H, freezing-thawing and addition of metallic ions on the apparent viscosity and viscoelasticity of polysaccharide isolated from Ilex kudingcha C.J.Tseng (ICP) were studied.The results showed that the aqueous ICP solution was a typical non-Newtonianfluid with good anti-degradation property.The p H value affected the apparent viscosity of ICP solution.Freeze-thawing had little effect on the apparent viscosity of ICP solution.However, the apparent viscosity decreased along with the increase of temperature and addition of metallic ions (Na+, K+and Mg2+) .The dynamic rheological results showed that the storage modulus G'hadchanged slightly within 100%strain rate, and the storage modulus G'were always higher than loss modulus G″.G'and G″decreased along with theaddition of metallic ions (Na+, K+, Mg2+and Ca2+) .These results suggested that concentration, temperatureand addition of metallic ions could affect the rheological property of ICP solution.

     

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