两种不同质地的莲藕碱溶性果胶组分热降解规律及流变学差异

摘要/Abstract

摘要： 本实验选择两种不同质地的莲藕作为材料，研究其碱溶性果胶（sodium carbonate-soluble fraction, NSF）的热降解差异以及与流变的关系。对通过碳酸钠提取的NSF进行不同温度处理，通过一级结构和纳米微观结构观察和分析发现沔城藕（粉藕）的NSF热降解程度大于芦林湖藕（脆藕）NSF；芦林湖藕NSF链呈星型状（长支链）而沔城藕NSF链大多呈短直链，两者经加热后均出现链长变短、链高降低、分支度减小的现象；流变结果表明两种NSF的粘稠度经热处理后均明显降低，不同的是沔城藕的NSF假塑性略有增加而芦林湖藕NSF假塑性减小。结合结构与流变结果分析得到果胶链的长度、高度与粘稠度呈正相关；分支度和不同长度的链长所占百分比（分子量分布）是导致其假塑性不同的重要原因。因此NSF的结构与流变特性密切相关，同时也说明NSF的热降解差异与两种藕质地差异存在关联。本研究为NSF的热降解与果蔬质构（加工、成熟度）之间的关系提供了理论依据。

关键词: 莲藕, 果胶, 原子力显微镜, 热降解, 流变学

Abstract: In this experiment, two kinds of lotus rhizome with different textures were selected as materials to study the difference of alkali-soluble pectin (NSF) thermal degradation and its relationship with rheology. Alkali soluble pectin (NSF) was extracted with sodium carbonate and treated at different temperatures. The difference of structural changes between the two lotus rhizome after heating was observed by measuring the primary structure and nanostructure. The results showed that the thermal degradation degree of NSF of Miancheng lotus rhizome was greater than that of Lulin lake lotus rhizome; The NSF chain of Lulin lake lotus rhizome is star like (long branched chain), while the NSF chain of Miancheng City lotus rhizome is mostly short straight chain, and both of them appear the phenomena of shorter chain length, lower chain height and lower branching degree after heating; The viscosity of the two kinds of NSF decreased significantly through rheological experiments. The difference is that the NSF pseudoplasticity of Miancheng lotus rhizome increased slightly, while that of Lulin lake lotus rhizome decreased. Therefore, the chain length, chain height and branching degree of NSF are closely related to the rheological properties, which also shows that the structure and thermal degradation difference of NSF are related to the texture difference of the two lotus rhizome. This study provides a theoretical basis for the relationship between the thermal degradation of NSF and the texture (processing and maturity) of fruits and vegetables.

Key words: lotus rhizome, pectin, atomic force microscope(AFM), thermal degradation, rheology

中图分类号:

TS255.1

段瑞冰李洁刘纪红严守雷. 两种不同质地的莲藕碱溶性果胶组分热降解规律及流变学差异[J]. 食品科学, 0, (): 0-0.

Jie LI Ji-Hong LIU YAN Shou-Lei. Thermal degradation and rheological differences of alkali soluble pectin fraction in two kinds of lotus rhizome with different textures[J]. FOOD SCIENCE, 0, (): 0-0.

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