茶籽粕多糖流变学性质分析  

Analysis of rheological properties of polysaccharides from oil-tea-cake

作　　者：焦宇知[1,2] 汪艳芝 朱云[1] 徐桃[1] 蔡云 何志勇 梁家冰 翟玮玮[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223005 [2]Purdue University,West Lafayette,IN,USA,47907 [3]江南大学,江苏无锡214122 [4]山东省莒县人民医院,山东莒县276511

出　　处：《食品工业科技》2016年第17期134-137,141,共5页Science and Technology of Food Industry

基　　金：江苏省“青蓝工程”中青年学术带头人计划资助(苏教师(2014)23号);淮安市食品技术研究院项目(HAP201301);企业委托横向合作项目(苏食院合字(2015)432号);江苏省首批高校优秀中青年教师境外研修计划(苏教师[2011]34号);2016江苏省高校大学生实践创新计划

摘　　要：以研究茶籽粕多糖溶液流变学特性为目的，以分级沉淀和去蛋白后得到的茶籽粕多糖（TSPs80）为对象，采用ARl000流变仪测定了其流变学特性及温度、剪切速率、pH、蔗糖、柠檬酸和金属离子等因素对流变学特性的影响。实验结果表明，TSPs80为假塑性流体，具有触变流体特征。TSPs80的粘度在相同剪切速率条件下与浓度呈正线性相关（P〈0．05）；相同浓度条件下，虽然粘度低于黄原胶，但粘度变化的稳定性随剪切速率变化高于黄原胶（P〈0．05）；25-70℃内，粘度保持高度稳定，而黄原胶则随温度上升粘度迅速下降；粘度随pH升高而升高，随Na＋和Ca2＋添加量的增加而降低，但变化幅度不大；蔗糖和柠檬酸能显著提高TSPs80粘度（P〈0．05）。To investigate rheological properties of polysaccharides from oil- tea- cake, TSPs80 produced by fractional precipitation and then deproteinization of polysaccharides from oil -tea -cake was used as sample. AR1000 rheometer was employed to test rheological properties as well as its influencing factors of TSPS80＇ including temperature,sheer rate, pH and amount of sugar, citric acid and metal ions etc. Results showed TSPSsoWaS a typical pseudoplastic fluid with thixotropy.TSPSso solutions showed a positive linear correlation between viscosity and concentration at a fixed share rate（ p 〈 0.05） ,and significant higher viscosity stability than xanthan gum under varied shear rates in spite of lower viscosity than xanthan gum at same concentrations（ p 〈 0.05）.Compared with xanthan solution＇ s sharp decrease in viscosity, TSPs80 solutions remained highly stable with increase of temperature between 25 ℃ and 70 ℃.Both metal ions（ Na＋ and Ca2＋ ）and changes of pH had little effect on the viscosity of TSPs80 solution,which increased significantly with increasing amount of Sugar and citric acid（p 〈0.05）.

关 键 词：茶籽粕 多糖 粘度 流变学性质 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]