食品科学 ›› 2009, Vol. 30 ›› Issue (1): 135-138.doi: 10.7506/spkx1002-6630-200901032

• 基础研究 • 上一篇    下一篇

一种新型微生物多糖流变学初探

贾 薇1 , 2,郑志永1,刘汝冰2,张劲松2,詹晓北1   

  1. 1.江南大学生物工程学院,工业生物技术教育部重点实验室 2.上海农科院食用菌研究所
  • 收稿日期:2007-12-14 修回日期:2008-03-18 出版日期:2009-01-01 发布日期:2010-12-29
  • 通讯作者: 贾薇 E-mail:jiawei@saas.sh.cn,jiawei0313@yahoo.com
  • 基金资助:

    上海市科委生物医药重点攻关项目(054319940)

Preliminary Study of Rheological Properties of A Novel Kind of Microbial Polysaccharides

JIA Wei1,2,ZHENG Zhi-yong1,LIU Ru-bing2,ZHANG Jin-song2,ZHAN Xiao-bei1   

  1. (1.Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122,
    China;2.Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China)
  • Received:2007-12-14 Revised:2008-03-18 Online:2009-01-01 Published:2010-12-29
  • Contact: JIA Wei1 E-mail:jiawei@saas.sh.cn,jiawei0313@yahoo.com

摘要:

本实验研究了黄原胶、进口威兰胶KELCO-CRETE K1C376 和自制威兰胶的流变特性,分别从浓度、温度、剪切力、pH 值、冻融变化、高温高压对溶液黏度的影响进行比较,新型微生物胞外多糖- 威兰胶由于适用于高温、宽pH 值范围的复杂环境,对环境友好,具有诱人的应用前景。

关键词: 黄原胶, 威兰胶, 流变学, 高温

Abstract:

Rheological properties of xanthan and welan gums were studied, and their viscosity affected by concentration, temperature, shearing rate, pH, freezing-thawing and cold store was compared in this study. A novel kind of microbial exopolysaccharides, welan gum shows wide application future due to its high temperature stability, pH tolerance and good environment-friendly properties.

Key words: xanthan gum, welan gum, rheology, high temperature

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