玉米支链淀粉在单糖、寡糖水溶液中的粘度行为  

The viscosity behavior of maize amylopectin in monosaccharide and oligosaccharides aqueous solution

作　　者：崔雷 杨成 

机构地区：[1]江南大学化学与材料工程学院,江苏无锡214122

出　　处：《化学研究与应用》2008年第10期1279-1281,共3页Chemical Research and Application

基　　金：国家自然科学基金项目(20506008;20776082)资助

摘　　要：通过乌氏粘度计和数字流变仪研究了玉米支链淀粉在单糖和寡糖溶液中的特性粘度和表观粘度。发现在稀溶液中,玉米支链淀粉的特性粘度随糖浓度的增加而降低;浓溶液中,玉米支链淀粉的糖溶液的表观粘度随糖浓度的增加而升高。小分子糖对支链淀粉在糖溶液中的特性粘度和表观粘度的影响由强到弱依次为蔗糖>麦芽糖>葡萄糖>半乳糖>果糖。The intrinsic viscosity and apparent viscosity of maize amylopectin in sugar aqueous solution were measured by viscosmeter and rheometer. The results indicated that the intrinsic viscosity of maize amylopectin in dilute sugar solutions decreased with the increasing of the sugars concentration, and the apparent viscosity of maize amylopectin in concentrated sugar aqueous solutions increased with the increasing of the sugar concentration. The influence of the sugar on the intrinsic viscosity and apparent viscosity of amylopectin in sugar aqueous solution in the following order： sucrose 〉 maltose 〉 glucose 〉 galactose 〉 fructose.

关 键 词：支链淀粉 糖 特性粘度 表观粘度 

分 类 号：O636.1[理学—高分子化学]