黄果槲寄生果实多糖的流变学特性

Rheological property of polysaccharides from fruits of Viscum coloratum(Kom.)Nakai f.lutescens kitag

【目的】以黄果槲寄生果实中分离纯化所得多糖为研究对象,对其流变性进行了系统研究.【方法】通过测定浓度、切变速率、温度、加热时间、pH值、盐离子以及与其他胶的协效性等不同条件对黄果槲寄生果实多糖(VCPS)的黏度变化和流变学特性.【结果】黄果槲寄生果实多糖的水溶液表现为典型的非牛顿假塑性流体特性,且其流动行为受多糖的浓度、切变速率、温度、加热时间、pH值、Na+离子和浓度的影响.多糖溶液的黏度随多糖浓度的升高而增加,浓度越高剪切稀释现象越明显,pH 4.0和pH 10.0时多糖溶液黏度明显低于pH 7.0;Na+可使多糖溶液的黏度显著增大,且Na+浓度越高,溶液黏度越大,而且与黄原胶有良好的协效性.【结论】黄果槲寄生果实多糖溶液具有良好的耐热稳定性、酸碱稳定性,与黄原胶有良好的协效增稠性,二者的最佳配比为6∶4.

【Objective】The rheological properties of V.coloratum polysaccharides(VCPS)isolated and purified from fruits of Viscum coloratum(Kom.) Nakai f.lutescens kitag were researched.【Method】Through measuring the effects of different factors such as concentration,shearing rate,heating temperature,heating time,pH value,salt ions and synergy with other gum on viscosity and rheological properties of VCPS.【Result】The results showed that the aqueous VCPS solution was a typical non-Newtonian pseudoplastic fluid,and its flow behavior was affected by concentration,shearing rate,temperature,heating time,pH,Na+concentration.The viscosity of VCPS solution increased with its increasing concentration and the shear thinning phenomenon was more obvious.The viscosity of VCPS solution at pH 10.0 and pH 4.0 was obviously lower than that at pH 7.0.The addition of Na+significantly increased the viscosity of VCPS solution in a concentration-dependent type showing strong synergistic effect with xanthan gum.【Conclusion】These results suggested that the viscosity was stable in acid and alkali solution,the polysaccharides had good thermal stability,and the VCPS had strong synergistic effect with xanthan gum with the optimum ratio of the two at 6∶4.