Rheological properties in supernatant of peach gum from almond(Prunus dulcis)  

作　　者：王森 谢碧霞 钟秋平 杜红岩 

机构地区：[1]School of Resources and Environment,Central South University of Forestry and Technology [2]Economic Forest Research and Development Center,CAF

出　　处：《Journal of Central South University》2008年第S1期509-515,共7页中南大学学报（英文版）

基　　金：Project(2006BAD18B02) supported by the 11th Five-Year Plan of National Key Technology R&D Program of China;Project(07006B) supported by Youth Fund of Central South University of Forestry and Technology,China;Project(080929) supported the Education Fund of Hunan Province,China

摘　　要：The rheological properties in the supernatant of peach gum from Prunnus dulcis were discussed in order to provide more scientific technical parameters and references for developing peach gum as a kind of medicinal gum.The rheological properties in the supernatant of peach gum were comparatively studied in different material ratios,temperatures,shaking times,pH values and salinities.The results show that,1) the mathematical model of shear rate with material ratio and shear stress is Y=0.069X12+0.035X2 -1.174,R2=0.942;2) the mathematical model of shear rate with temperature and shear stress is Y=4.936X12+0.023 2X2-1.688,R2=0.937;3) the mathematical model of shear rate with shaking time and shear stress is Y=0.005 192 X13-0.140 73X12+1.249 045X1+ 0.036 546 X2-3.644 29,R2=0.954 3;4) the effects of pH value on the rheological properties in the supernatant of peach gum are comparatively complicated with a varying range of 3-11 and the shear rate shows a change trend of saddle model;5) the mathematical model of shear rate with the concentration of NaCl and shear stress is Y=-0.037 44X1+0.012 93 X2,R2=0.998;6) the mathematical model of shear rate with the concentration of CaCl2 and shear stress is Y=0.025 789X1+0.016 19X2,R2 =0.999;and 7) the mathematical model of shear rate with the concentration of sorbic acid potassium and shear stress is Y=0.079 5X1+0.017 3X2,R2=0.998.The results show that the material ratio,temperature,shaking time,pH value significantly affect the rheological properties in the supernatant of peach gum,and the concentrations of NaCl and CaCl2 also significantly affect the rheological properties expect the concentration of sorbic acid potassium.The rheological properties in the supernatant of peach gum from Prunnus dulcis were discussed in order to provide more scientific technical parameters and references for developing peach gum as a kind of medicinal gum. The rheological properties in the supernatant of peach gum were comparatively studied in different material ratios, temperatures, shaking times, pH values and salinities. The results show that, 1) the mathematical model of shear rate with material ratio and shear stress is Y=0.069X 1 2+0.035X 2 ?1.174, R 2=0.942; 2) the mathematical model of shear rate with temperature and shear stress is Y=4.936X 1 2+0.023 2X 2?1.688, R 2=0.937; 3) the mathematical model of shear rate with shaking time and shear stress is Y=0.005 192 X 1 3?0.140 73X 1 2+1.249 045X 1+0.036 546 X 2?3.644 29, R 2=0.954 3; 4) the effects of pH value on the rheological properties in the supernatant of peach gum are comparatively complicated with a varying range of 3–11 and the shear rate shows a change trend of saddle model; 5) the mathematical model of shear rate with the concentration of NaCl and shear stress is Y=?0.037 44X 1+0.012 93 X 2, R 2=0.998; 6) the mathematical model of shear rate with the concentration of CaCl2 and shear stress is Y=0.025 789X 1+0.016 19X 2, R 2 =0.999; and 7) the mathematical model of shear rate with the concentration of sorbic acid potassium and shear stress is Y=0.079 5X 1+0.017 3X 2, R 2=0.998. The results show that the material ratio, temperature, shaking time, pH value significantly affect the rheological properties in the supernatant of peach gum, and the concentrations of NaCl and CaCl2 also significantly affect the rheological properties expect the concentration of sorbic acid potassium.

关 键 词：PEACH gum SUPERNATANT RHEOLOGICAL PROPERTY 

分 类 号：S662.1[农业科学—果树学]