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当前位置: 首页 > 文章 > 酵母葡聚糖与卡拉胶交互作用的流变学与DSC研究 食品科学 2006,27 (5) 98-105
Position: Home > Articles > Rheological and DSC Studies on the Interaction between Spent Brewer’s Yeast-β-glucans andκ-carrageenan FOOD SCIENCE 2006,27 (5) 98-105

酵母葡聚糖与卡拉胶交互作用的流变学与DSC研究

作  者：
浦庆琳;徐学明
单  位：
江南大学食品学院,江南大学食品学院,教育部食品科学与安全重点实验室 江苏无锡214036,,江苏无锡214036,江苏无锡214036;江南大学食品学院
关键词：
酵母葡聚糖;κ-卡拉胶;流变性;DSC;交互作用
摘  要：
本文用流变学实验与差热扫描量热法(DifferentialScanningCalorimetry,DSC)实验研究了酵母葡聚糖与κ-卡拉胶之间的交互作用。线性粘弹范围内的小幅振荡粘弹实验表明,浓度(以固形物含量计)5%以下的单独酵母葡聚糖悬浊液在实验所测条件下都表现稀液体的性质,当添加少量(浓度≤0.8%)卡拉胶后体系即表现出胶凝特性,且两相体系具有很好的相容性。当体系中酵母葡聚糖浓度为卡拉胶的10倍时,体系依然表现出类似于单独卡拉胶溶液的性质,而G’,G’’都有小幅增加。从而推测卡拉胶对体系凝胶特性起主导作用,酵母葡聚糖的存在没有阻碍卡拉胶有序结构的形成,反而增强了网络体系的稳定性。混合物体系的DSC曲线表现出不同程度的吸、放热峰,但所成峰形都较宽,有别于单独卡拉胶的情况,推测体系间发生了一定的交互作用。
译  名：
Rheological and DSC Studies on the Interaction between Spent Brewer’s Yeast-β-glucans andκ-carrageenan
作  者：
PU Qing-lin1,XU Xue-ming1,2 (1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2.Key Laboratory of Food Science and Safety, Ministry of Education, Wuxi 214036, China)
关键词：
brewer’s yeast-β-glucans;κ-carrageenan;rheology;DSC;interaction
摘  要：
Rheological and differential scanning calorimetry (DSC) experiments were carried out in mixtures of spent brewer’s yeast-β-glucans and the gum κ-carrageenan. Small amplitude oscillatory tests in the linear domain of viscoelasticity were adopted to study the rheological properties of the mixtures. The brewer’s yeast-β-glucans suspension (solid content less than 5%) showed typical dilute polymer solution in this experiment. However, when some carrageenan(concentration≤0.8%) was added, the mixture showed gel behavior, which meant that there was fine compatibility between the two polymers. When the concen- tration of β-glucans was as high as 10 times of theκ-carrageenan, the mixture still showed gel property, which was similar to κ-carrageenan alone, with higher value of G’and G’’. It could be concluded that κ-carrageenan plays the leading role in the viscoelasticity of the mixtures, and brewer’s yeast -β-glucans strengthens the gel-net configuration, instead of inhibiting the formation of the ordered structure of κ-carrageenan. Cooling and heating DSC curves showing broad exothermic and endothermic peaks, inconsistent with the phenomena ofκ-carrageenan alone, suggests that there are some interactions between the two polymers.

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