羧甲基化改性酵母葡聚糖的流变性质  

Study on the Rheology Properties of a Modified Yeast Glucan

作　　者：王淼[1] 丁霄霖[1] 

机构地区：[1]无锡轻工大学食品学院

出　　处：《无锡轻工大学学报（食品与生物技术）》1998年第2期34-38,共5页Journal of Wuxi University of Light Industry

摘　　要：对羧甲基化酵母细胞壁的β－（１－３）－葡聚糖在溶液中的流变性质进行了研究。研究结果表明，经羧甲基化增溶改性后，得到的取代度在０．２以上的羧甲基葡聚糖（ＣＭＧ）是可溶的，是阴离子高聚物，ＣＭＧ稀溶液具有聚电解质效应。外加的电解质、温度和ｐＨ对浓溶液的流变性质具有较大影响。The rheology properties of carboxymethylated yeast cell wall β(13)glucan in the solution has been studied.Results showed that carboxymethylated yeast β(13)glucan (CMG) with DS>0.2 is soluble. It is found that CMG is one anionpolymer and its yeast cell wall β(13)glucanilute solution possesses polyeletrolyte effect. The rheology properties of CMG is greatly affected by eletrolytes, temperature, and pH. 

关 键 词：葡聚糖 流变学 聚电解质 羧甲基化 酵母 

分 类 号：TS201.7[轻工技术与工程—食品科学] TS245.9[轻工技术与工程—食品科学与工程]