摘要
以白背毛木耳为原料,采用流变仪测定了浓度、剪切速率、温度、加热时间、冻融变化、金属离子和蔗糖等因素对白背毛木耳多糖溶液黏度的影响。结果表明,多糖溶液（浓度〉0.5%）的黏度与其浓度呈正相关,而与剪切速率成负相关（黏度减小）。多糖溶液表现为＂非牛顿流体＂,且为＂假塑性＂流体。多糖溶液的黏度随着其温度（20℃~80℃）的升高而递减。p H 6.8时多糖溶液的黏度最大。加热时间、冻融变化、金属离子和蔗糖等对白背毛木耳多糖溶液的黏度均有轻微的影响。
Auricularia polytricha was used as the raw material. The influences of concentration, shearing rate, temperature, heating time, freezing thawing, metal ions, sucrose and other factors on viscosity ofAuricularia polytricha polysaccharides were measured by rheometer. The results showed that the viscosity and concentration of polysaccharide solution （c〉0.5%） was positively correlated, and it was negative correlation with the shear rate （the viscosity decreased）. Auricularia polytricha polysaccharides （APP） solution was non-Newton fluid and the solution had pseudoplastic. The viscosity of APP solution increased with the increasing of concentration and decreased with the increasing of shearing rate and temperature （20 ℃ -80 ℃ ） in a certain range. Moreover, the viscosity of APP solution was the highest at pH 6.8. Heating time, freezing-thawing, metal ions and sucrose had slight effect on the viscosity of APP.
出处
《食品工业》
CAS
北大核心
2016年第2期43-47,共5页
The Food Industry
关键词
白背毛木耳
多糖
黏度
流变性
Auriculariapolytricha
polysaccharides
viscosity
rheological property
