亚临界水提取的水溶性大豆多糖的流变特性  

Rheological Properties of Soluble Soybean Polysaccharides Extracted with Subcritical Water

作　　者：涂宗财[1] 刘益东[1] 王辉[1] 刘玮[1] 沙小梅[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2011年第17期37-40,共4页Food Science

基　　金：国家自然科学基金项目(20976078)

摘　　要：采用亚临界水提取大豆多糖,并研究大豆多糖质量浓度、金属离子浓度、pH值、蔗糖添加量对水溶性大豆多糖水溶液流变性及其黏度的影响。结果表明:水溶性大豆多糖水溶液为假塑性流体,其流体类型不随大豆多糖质量浓度、pH值的变化和金属离子、蔗糖的添加而改变;金属离子对水溶性大豆多糖的黏度影响很小,而水溶性大豆多糖的黏度随其质量浓度、蔗糖添加量及pH值的增大而上升,但与果胶相比黏度仍较低。采用亚临界水提取的大豆多糖具有稳定的流变特性,可作为添加剂应用于低黏度乳酸饮料和含糖饮料等食品中。Soluble soybean polysaccharides（SSPs） were extracted with subcritical water and their rheological properties and viscosity were studied under varying conditions of concentration,metal ion addition,pH and sucrose addition.The results showed that SSPs solution was pseudoplastic fluid.The fluid type did not change with concentration,pH and the presence of Na＋ and Ca2＋.Both metal ions had little effect on the viscosity of SSPs solution,which revealed an increase with increasing concentration,sucrose addition and pH in spite of being lower than that of pectin.In light of these results,we concluded that SSPs extracted with subcritical water have stable rheological properties and can therefore be applied in low-viscosity lactic acid beverage and sugary beverage.

关 键 词：亚临界水 水溶性大豆多糖 流变性 黏度 

分 类 号：TS201.7[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]