发酵对苹果渣多糖流变性的影响  

Effect of Fermentation on Rheology of Apple Pomace Polysaccharides

作　　者：贾丰[1] 刘冬[1] 郭玉蓉[1] 李洁[1] 孙娇娇[1] 苏帆[1] JIA Feng;LIU Dong;GUO Yurong;LI Jie;SUN Jiaojiao;SU Fan(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi-an 710119, China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品科学》2017年第14期106-111,共6页Food Science

基　　金：国家现代农业(苹果)产业技术体系建设专项(CARS-28)

摘　　要：以苹果渣多糖(apple pomace polysaccharide,APP)、酒渣多糖(cider apple pomace polysaccharide,CAPP)、醋渣多糖(cider vinegar apple pomace polysaccharide,CVAPP)为研究对象。通过APP、CAPP、CVAPP质量分数、温度、放置时间对表观黏度、剪切应力的影响对比,研究发酵对APP流变特性的影响。结果表明:APP、CAPP、CVAPP皆为假塑性流体,存在剪切变稀现象;CAPP、CVAPP表现出黏度明显降低、质量分数依赖性减弱、温度抗逆性增强以及存在一定的时间抗逆性;APP、CAPP、CVAPP放置3 d对流变特性影响较小;CAPP、CVAPP在一定程度上表现出优于APP的加工特性。The influences of concentration,temperature and storage time on the apparent viscosity and shear stress of applepomace polysaccharide(APP),cider apple pomace polysaccharide(CAPP)and cider vinegar apple pomace polysaccharide(CVAPP)were studied in this research in order to elucidate the effect of fermentation on the rheology of APP.The resultsshowed that APP,CAPP,and CVAPP were all pseudoplastic fluid,displaying a shear thinning behavior.Both CAPPand CVAPP exhibited significantly lower viscosity with decreased concentration dependence and enhanced temperatureresistance as well as resistance within a period of time.The rheology of all three polysaccharides changed little during3daysof storage.Both CAPP and CVAPP were superior to APP in term of processing characteristics to a certain extend.

关 键 词：发酵 苹果渣 多糖 流变性 假塑性流体 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]