坛紫菜多糖的流变性研究-食品科学.PDF

100 2006, Vol. 27, No. 10 食品科学 ※基础研究 坛紫菜多糖的流变性研究 郭守军，杨永利，杨 蓓，马瑞君 (韩山师范学院生物系，广东 潮州 521041) 摘 要：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。 关键词：紫菜多糖；食品胶；流变性 　　 StudyonRheologicalPropertyof LaverPolysaccharides GUO Shou-jun，YAG Yong-li，YANG Bei，MA Rui-jun (Biology Department, Hanshan Teachers’College, Chaozhou 521041, China) Abstract：Inthethesis, theinfluencesofconcentration,shearing,timeinhotwater,pHchanging,freezing-thawing,concentration ofsaltionic,microwave,ultrasonictoviscosityoflaverpolysaccharideswere studied.Theresultshowedthattheviscosityof laver polysaccharides solution enhanced along with the concentration enhancing, the viscosity was 15.5mPa·s when concentrationreached to 1%, itwas non-Newton fluid，and the solutionhad pseudoplasticity. The best temperatureof laver polysaccharidesdissolved inhotwaterwas 60℃, 1h.pH changing,freezing-thawing,antiseptic, shorttimetreatwithmicro- waveandultrasonichadlittleeffectonthefluidoflaverpolysaccharides.Laverpolysaccharideshadbetterstabilizationofresisting salt ionic decompounds. The diaphaneity of the solution was 2.209, and its solubility in cold water was 34.29%. Laver polysaccharideshad littlesynergywith locustbean gun,carrageenanandkonjak gum. Porphyra haitanensis；polysaccharide；rheological property Key words： 中图分类号：TS254.58 文献标识码：A 文章编号：1002-6630(2006)10-0100-05 坛紫菜(Porphyra haitanensis)为红藻门红藻纲红毛 坛紫菜 采自广东澄海。 目红毛菜科紫菜属植物，素有岩礁娇子之称[1] 。