红枣多糖黏度特性的研究  

Study on viscosity of jujube polysaccharide

作　　者：纵伟[1] 王会晓[1] 闵婉平[1] 石勇 王娜 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]好想你枣业股份有限公司,郑州450000

出　　处：《食品科技》2011年第2期69-71,共3页Food Science and Technology

基　　金：郑州市创新型科技人才队伍建设工程(2009)项目

摘　　要：为研究红枣多糖的黏度特性,将红枣多糖配制成多糖溶液,采用布氏旋转黏度计测定多糖浓度、温度、剪切速率、NaCl浓度和pH对红枣多糖溶液黏度的影响。结果表明,红枣多糖溶液的浓度越大,其黏度也越大;多糖溶液的温度越高,其黏度越小;剪切速率提高,多糖溶液的黏度下降;NaCl浓度增加,多糖溶液黏度下降;酸碱均使其多糖溶液的黏度下降。因此,加工条件会对红枣多糖溶液的性质产生影响。To investigate viscosity of jujube polysaccharide,the jujube polysaccharide was mixed with water to form solution.The effect of jujube polysaccharide concentration,temperature shear rate,temperature,NaCl concentration and pH on viscosity of jujube polysaccharide were studied.The results shown that viscosity of jujube polysaccharide increased with the increase of its concentration,but decreased with the rise of temperature,the increase of shear rate,the increase of NaCl concentration.Moreover,Acid and alkali both can reduce the viscosity of jujube polysacchadide.So processing can have the influence on the solution characteristic of jujube polysaccharide.

关 键 词：红枣 多糖 黏度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]