Rheological study on polysaccharide from Grateloupia turuturu Yamada

GUO Shou-jun;YANG Yong-li;XIE Yong-xian;YE Wen-bin;LI Shao-hong;SU Rui-min;Department of Biology,Hanshan Normal University;Department of Biology and Chemistry,Longnan Normal College;

Grateloupia turuturu Yamada;;polysaccharide;;rheological property;;viscosity;;synergy

In the thesis, the polysaccharide from Grateloupia turuturu was extracted by using water ion and alcohol precipitation method, and then the rheological properties of polysaccharide were researched through studying the effects of different factors such as concentration, shearing rate, heating temperature and pH value on the polysaccharide. The results showed that, polysaccharide from Grateloupia turuturu was "newton-fluid" when the concentration of the solution was less than or equal to 1%, and the optimum temperature for heating polysaccharide solution was 80℃. The viscosity was stable in acid and alkali solutions, the polysaccharide solution had good thermal stability and stability of salt tolerance and resistance to degradation, and the viscosity increased with the freeze-thawing treatment. The influence of microwave and ultrasonic treatment on the viscosity was small. The sodium benzoate had a certain effect on the viscosity of solution, and the polysaccharides from Grateloupia turuturu had strong synergistic effect with xanthan gum, as the best ratio of these two was 9∶1.