Effect of Fermentation on Rheology of Apple Pomace Polysaccharides

doi:10.7506/spkx1002-6630-201714016

Abstract

Abstract: The influences of concentration, temperature and storage time on the apparent viscosity and shear stress of apple pomace polysaccharide (APP), cider apple pomace polysaccharide (CAPP) and cider vinegar apple pomace polysaccharide (CVAPP) were studied in this research in order to elucidate the effect of fermentation on the rheology of APP. The results showed that APP, CAPP, and CVAPP were all pseudoplastic fluid, displaying a shear thinning behavior. Both CAPP and CVAPP exhibited significantly lower viscosity with decreased concentration dependence and enhanced temperature resistance as well as resistance within a period of time. The rheology of all three polysaccharides changed little during 3 days of storage. Both CAPP and CVAPP were superior to APP in term of processing characteristics to a certain extend.

Key words: fermentation, apple pomace, polysaccharides, rheology pseudoplastic fluid

CLC Number:

TS255.36

JIA Feng, LIU Dong, GUO Yurong, LI Jie, SUN Jiaojiao, SU Fan. Effect of Fermentation on Rheology of Apple Pomace Polysaccharides[J]. FOOD SCIENCE, 2017, 38(14): 106-111.

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Effect of Fermentation on Rheology of Apple Pomace Polysaccharides

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