燕麦β-葡聚糖的流变学特性研究  

Rheological properties of β-glucans from oats

作　　者：汪海波[1] 徐群英[1] 刘大川[1] 汪海婴[2] 谢笔钧[3] 

机构地区：[1]武汉工业学院湖北省农产品加工与转化重点实验室,武汉430022 [2]华中科技大学同济医学院基础部,武汉430000 [3]华中农业大学食品系,武汉430000

出　　处：《农业工程学报》2008年第5期31-36,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：湖北省农产品深加工与转化重点实验室资助项目(2005A018)

摘　　要：该文主要探讨了燕麦β-葡聚糖溶液的流体流变学性能和黏弹性能及其相关影响因素,为燕麦β-葡聚糖在食品增稠和食品凝胶领域的应用提供理论依据。以中国山西产燕麦为原料提取制备燕麦β-葡聚糖产品,采用动态流变仪测定动态黏度和黏弹性能指标,利用计算机拟合牛顿幂律方程和Maxwell方程,系统考察了β-葡聚糖浓度、分子量、温度等因素对燕麦β-葡聚糖流体流变性能和黏弹性能的影响。结果表明,燕麦β-葡聚糖溶液黏度随剪切速率的增高而逐渐降低,表现为典型的剪切稀化型非牛顿流体;当溶液浓度从0.1%增加到1%时,其对应牛顿幂律方程的流动指数n从0.998降低至0.842,流体的剪切稀化行为增强;燕麦β-葡聚糖溶液黏度与其分子量成正比,与溶液温度成反比;在相同浓度下,燕麦β-葡聚糖分子量越大则其流体牛顿幂律方程的流动指数n越小;与中性溶液相比,弱酸性或弱碱性环境均可导致β-葡聚糖溶液黏度的下降;燕麦β-葡聚糖的黏弹性能受β-葡聚糖浓度、分子量和体系温度的影响。随着燕麦β-葡聚糖浓度的增加和分子量的增大,其流体的黏性行为特征减少而弹性行为特征增强;随着流体温度升高,燕麦β-葡聚糖流体的黏性和弹性行为均逐渐减弱。The rheological behaviors and viscoelastic properties of （1→3）, （1→4）-β-D-Glucan isolated from oats of China were investigated .The rheological properties and effect of concentration, molecular mass and temperature on viscoelastic of β-Glucan were studied using AR-500 rheometers. The results show that oat β-Glucan solution exhibited a shear-thinning behavior. When the concentration of β-Glucan increased from 0.1% to 1%, the β-ow index of power law equation come from β-ow curves was reduced from 0.998 to 0.842. The viscosity of oat β-Glucan solution was in direct ratio with molecular mass ofβ-Glucan and in inverse ratio with solution temperature. Increased the molecular mass of β-Glucan reduced the β-ow index of power law equation. The viscosity of oat β-Glucan solution decreased in acidity or alkalescence condition. The viscoelastic properties ofβ-Glucan was inβ-uenced by concentration, molecular mass of β-Glucan and solution temperature. The elastic modulus of liquid was enhanced and viscous modulus of liquid was reduced when the concentration or molecular mass ofβ-Glucan increased. Both elastic modulus and viscous modulus of liquid were reduced when the liquid temperature increased.

关 键 词：燕麦 Β-葡聚糖 流变学性能 影响因素 

分 类 号：TS201.7[轻工技术与工程—食品科学]