桑枝多糖与桑枝低聚糖的流变学特性  

Rheological Properties of Ramulus mori Polysaccharides and Ramulus mori Oligosaccharides

作　　者：杨诗沅 邹宇晓[1] 黎尔纳 廖森泰[1] YANG Shi-yuan;ZOU Yu-xiao;LI Er-na;LIAO Sen-tai(Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,Guangdong,China;College of Food Science,South China Agricultural University,Guangzhou 510642,Guangdong,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品研究与开发》2021年第8期1-6,共6页Food Research and Development

基　　金：国家自然科学基金(31801525);现代农业产业技术体系建设专项资金(CARS-18-ZJ0503);广东省自然科学基金(2018A030313874);广东省农业科学院院长基金(201905);广东省现代农业产业技术体系创新团队建设专项资金(2019KJ117、2019KJ124);科技创新战略专项资金(高水平农科院建设)(R2017YJ-YB3012、R2019PY-QF004)。

摘　　要：研究桑枝多糖及酶法制备的桑枝低聚糖流变学特性,采用流变仪,考察浓度、pH值、加热时间、放置时间、冻融等因素对两种糖溶液表观黏度的影响。结果表明,桑枝多糖和桑枝低聚糖溶液均为非牛顿流体,呈"剪切稀化"现象,浓度、pH值、冻融对二者表观黏度的影响较小,加热时间、放置时间对二者表观黏度的影响较大。桑枝多糖和桑枝低聚糖的非牛顿流体特性证明二者适用于管道加工运输并可用于酸性和碱性饮料。桑枝低聚糖抗冻融、抗降解性高于桑枝多糖,酶法制备的桑枝低聚糖的环境耐受性得到提高。In order to study the effect of rheological characteristics of Ramulus mori polysaccharides and Ramulus mori oligosaccharides prepared by enzymatic method,the rheometer was employed to test rheological properties including concentration,pH value,heating time,standing time,freeze-thaw. The results showed that both Ramulus mori polysaccharides and Ramulus mori oligosaccharides solution were non-Newtonian fluids,which showed a phenomenon of "shear thinning". The concentration,pH value and freeze-thaw had little effect on the apparent viscosity of the two solutions. Heating time and standing time had great influence on the apparent viscosity of both solutions. The non-Newtonian fluid properties of Ramulus mori polysaccharides and Ramulus mori oligosaccharides proved that they were suitable for pipeline processing and transportation and could be used for acidic and alkaline beverages. The anti-freeze-thaw and anti-degradation properties of Ramulus mori oligosaccharides were improved compared with Ramulus mori polysaccharides, and the environmental tolerance of Ramulus mori oligosaccharides prepared by enzymatic method was improved.

关 键 词：桑枝 多糖 低聚糖 黏度 流变性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]