坛紫菜多糖的流变性研究

Study on Rheological Property of Laver Polysaccharides

本文主要研究了浓度、剪切力、加热时间、pH值、冻融变化、盐离子浓度、微波及超声波处理等对紫菜多糖粘度的影响。实验结果表明:紫菜多糖溶液的粘度随着浓度的增加而增加,当浓度达到1%时,其粘度为15.5mPa·s;紫菜多糖溶液为“非牛顿流体”,具有“假塑性”;紫菜多糖的最佳溶解温度为60℃,加热时间以1h为宜;pH、冻融变化、苯甲酸钠、短时间微波和超声波处理对紫菜多糖溶液的粘度影响较小;紫菜多糖有良好的耐盐稳定性和抗降解性能;1%紫菜多糖溶液的吸光度为2.209,在冷水中的溶解度为34.29%;紫菜多糖与刺槐豆胶、卡拉胶和魔芋粉没有协效性。

In the thesis, the influences of concentration, shearing, time in hot water, pH changing, freezing-thawing, concentration of salt ionic, microwave, ultrasonic to viscosity of laver polysaccharides were studied. The result showed that the viscosity of laver polysaccharides solution enhanced along with the concentration enhancing, the viscosity was 15.SmPa·s when concentration reached to 1%, it was non-Newton fluid, and the solution had pseudoplasticity. The best temperature of laver polysaccharides dissolved in hot water was 60℃, lb. pH changing, freezing-thawing, antiseptic, short time treat with microwave and ultrasonic had little effect on the fluid of laver polysacchaddes. Laver polysaccharides had better stabilization of resisting salt ionic decompounds. The diaphaneity of the solution was 2.209, and its solubility in cold water was 34.29%. Laver polysaccharides had little synergy with locust bean gun, carrageenan and konjak gum.