不同聚合度菊粉的吸附特性

Absorption Characteristic of Inulins with Different Polymerization Degrees

为了研究菊粉聚合度不同对其吸附特性的影响规律,以天然和长链菊粉为原料,采用离心法与静态吸附法对菊粉的吸油特性、吸湿特性和水合性能进行分析。结果发现,天然菊粉对植物油脂的吸附量在30℃时达到最大值1.17 g/g,对动物油脂的吸附量在50℃时达最大值1.04 g/g;温度对天然菊粉吸附油脂量的影响比长链菊粉显著,随温度升高天然菊粉吸附油脂量呈显著下降趋势。天然菊粉的吸湿性比长链菊粉强,随温度的升高,两类菊粉的吸湿率和溶解度都增加,但持水性和膨胀度均呈先升高后下降的趋势,长链菊粉出现最大值时所对应的温度比天然菊粉高20~30℃。

In order to explore the influence of different degrees of polymerization on the absorption properties of inulin,the oil absorption, moisture absorption and hydration properties of natural inulin and long chain inulin were studied using a centrifugation method and a static absorption method. The results showed that the absorption quantity of natural inulin for vegetable oil reached the maximum value of 1.17 g/g at 30 ℃ and for animal fat the maximum absorption of 1.04 g/gwas achieved at 50 ℃. The influence of temperature on the absorption quantity of natural inulin for oils and fats was more significant than on long-chain inulin. As the temperature increased, the oil absorption quantity of natural inulin decreased markedly. The moisture absorption capacity of natural inulin was better than that of long chain inulin. The moisture absorption and solubility of both inulins increased with increasing temperature; however, water retention and swelling degree showed a trend to increase firstly and then decrease. The temperature corresponding to the maximum value for long-chain inulin was higher 20–30 ℃ than natural inulin.