| 木枣多糖的理化特性研究 |
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| 引用本文： | 冀晓龙,李环宇,韩林,刘芳,彭强,王敏.木枣多糖的理化特性研究[J].北京工商大学学报(自然科学版),2017,35(5):41-45. |
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| 作者姓名： | 冀晓龙 李环宇 韩林 刘芳 彭强 王敏 |
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| 作者单位： | 西北农林科技大学 食品科学与工程学院, 陕西 杨凌 712100,西北农林科技大学 食品科学与工程学院, 陕西 杨凌 712100,西北农林科技大学 食品科学与工程学院, 陕西 杨凌 712100,西北农林科技大学 食品科学与工程学院, 陕西 杨凌 712100,西北农林科技大学 食品科学与工程学院, 陕西 杨凌 712100,西北农林科技大学 食品科学与工程学院, 陕西 杨凌 712100 |
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| 基金项目： | 国家自然科学基金资助项目(NSFC31401650)；“十三五”国家重点研发计划项目(2016YFC0400204)；中央高校基本科研业务专项资金资助项目(2452013py012)。 |
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| 摘 要： | 木枣经超声波辅助酸性缓冲液浸提、醇沉、脱蛋白和脱色工艺制得木枣多糖,测定其溶解性与单糖组成,采用Q2000型差示扫描量热仪和ZX7M-AR1000型流变仪研究木枣多糖的稳定性和流变性,为其在食品工业中的应用提供理论数据支持。实验结果表明,木枣多糖溶于热水,难溶于冷水,不溶于有机试剂；是由鼠李糖、阿拉伯糖、甘露糖、葡萄糖、半乳糖组成的杂多糖。热学特征分析表明木枣多糖具有较好的热稳定性；木枣多糖溶液为非牛顿假塑性流体,表现出剪切变稀的特性；因此木枣多糖适用于在食品生产工业中做稳定剂。
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| 关 键 词： | 木枣 多糖 流变学特性 理化特性 |
| 收稿时间： | 2017/2/20 0:00:00 |
Physicochemical Study on Polysaccharides from Ziziphus jujube cv. Muzao |
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| Institution: | College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China,College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China,College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China,College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China,College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China and College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China |
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| Abstract: | Ziziphus jujuba cv. Muzao polysaccharides (ZMP) were obtained by ultrasonic assisted acid buffer extraction, alcohol precipitation, protein removal, and decolorization. In this study, the solubility and monosaccharide compositions of ZMP were investigated. The rheological properties and stability of polysaccharides were determined by using rheometer and differential scanning calorimeter. The results showed that ZMP were easily dissolved in hot water not cold water and they were hardly dissolved in organic reagent. The composition of ZMP was rhamnose, arabinose, mannose, glucose, and galactose. ZMP solution exhibited high thermal stability and pseudoplastic flow behavior. |
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| Keywords: | Ziziphus jujuba cv Muzao polysaccharides rheological properties physicochemical properties |
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