微波辅助提取银耳多糖工艺优化及其流变、凝胶特性的研究

摘要/Abstract

摘要： 优化微波辅助提取银耳多糖工艺，并研究了银耳多糖的流变特性及凝胶特性。利用单因素试验和正交试验确定了最佳提取条件为液料比50:1(mL/g)、粒度120目、微波功率400W、微波时间2.0 h，此条件下银耳多糖的提取率达到33.25%。通过傅里叶变换红外光谱和流变性质测定，结果表明，银耳多糖是一种独特的酸性杂多糖，在蒸馏水中表现出假塑性流体的性质，随着频率的增加，动态模量增加，银耳多糖溶液在高频区域可形成弱凝胶结构。通过质构测定表明银耳多糖浓度显著影响银耳多糖凝胶的硬度及弹性。流变学测试和质构分析表明，银耳多糖具有良好的流变特性和凝胶特性，可替代部分胶体在食品中的使用。

关键词: 银耳多糖, 微波提取, 傅里叶变换红外光谱, 流变

Abstract: In this study, an microwave-assisted extraction method was optimized for the extraction of polysaccharides(TPS) from Tremella fuciformis, and the rheological and gelling properties of TPS were studied. Based on the single factor test and orthogonal experiment, the optimum extraction conditions were as follows: liquid ratio 50:1 (mL/g), particle size 120 mesh, microwave power 400 W, microwave time 2.0 h, the yield of polysaccharide was 33.25%. Fourier-transform infrared (FT-IR) spectrum of TPS confirmed that it is a distinctive acidic heteropolysaccharide. The results of rheological test demonstrated that TPS acts as a pseudoplastic fluid in distilled water. The dynamic modulus increased with increasing frequency and TPS solutions could form a weak gel structure in the high-frequency region. Texture profile analysis (TPA) showed that TPS concentration significantly influences its hardness and springiness of the tremella polysaccharide gel. Rheology tests and texture profile analysis (TPA) suggested that TPS has good rheological and gelling properties for application as a substitute of partial colloids in food.

Key words: Tremella fuciformis polysaccharide, microwave-assisted extraction, FT-IR spectroscopy, rheological

中图分类号:

TS201.1

杨嘉丹刘婷婷张闪闪曹宸瑀王大为. 微波辅助提取银耳多糖工艺优化及其流变、凝胶特性的研究[J]. 食品科学, 0, (): 0-0.

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