摘要
通过对干酪乳杆菌LC2W胞外多糖LCP1溶液流变性质研究发现,高浓度LCP1溶液呈剪切变稀,低浓度时,剪切速率对黏度没有影响,溶液黏度随温度升高下降明显,pH对LCP1溶液黏度影响很小,盐可以降低LCP1溶液黏度,但黏度降低与盐浓度有关,通过黏弹性研究发现LCP1水溶液不能形成胶体,乌氏黏度计测得LCP1水溶液固有黏度[η]为1.930 dL/g。
Steady-shear rheological measurements of an exopolysaccharide LCP1 from Lactobacillus casei LC2W showed a non-Newtonian shear-thinning flow behavior at high concentrations and a Newtonain flow behavior at low concentrations. The viscosity decreased noticeably with the increase of temperature, and pH had a little effect on LCP1 viscosity. Salt may reduce the viscosity of LCP1 but the decrease was relative to salt concentration. It was found by viscoelastic tests that LCP1 can not form a gel. The intrinsic viscosity of LCP1 in aqueous solution determined by Ubbelohde viscometer was 1. 930 dL/g.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期51-54,共4页
Food and Fermentation Industries
基金
国家“十一五”科技支撑计划课题(No．2006BAD04A14)
关键词
干酪乳杆菌
胞外多糖
流变性
Lactobacillus casei, exopolysaccharides, rheological charateristic
