| 超高静压下魔芋葡甘聚糖流变特性的研究 |
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| 引用本文： | 姚闽娜,彭述辉,潘廷跳,范琳琳,温成荣,冯瑞,庞杰. 超高静压下魔芋葡甘聚糖流变特性的研究[J]. 热带生物学报, 2011, 0(4): 360-363 |
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| 作者姓名： | 姚闽娜 彭述辉 潘廷跳 范琳琳 温成荣 冯瑞 庞杰 |
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| 作者单位： | [1]福建农林大学食品科学学院,福建福州350002 [2]广州城市职业学院,广东广州510405 |
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| 基金项目： | 国家自然科学基金资助项目（30871749,30901004,31071518）; 福建省自然科学基金项目（2011J01285）; 广东省科技攻关项目（2010B080701079）; 广州市羊城学者科技项目（10B005D） |
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| 摘 要： | 为了研究物理场作用对魔芋葡甘聚糖流变特性的影响,将魔芋精粉配制成水溶胶,并对魔芋精粉及其水溶液进行超高静压处理,再通过流变仪测定其相关流变特性.试验结果表明:超高静压处理对魔芋葡甘聚糖的流变学性质有显著影响,影响因素中,压力大于处理时间,且以100 MPa处理效果最明显.
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| 关 键 词： | 超高静压 魔芋葡甘聚糖 流变特性 |
Rheology Characteristics of Konjac Glucomannan treated with High Hydrostatic Pressure |
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| YAO Min-na,PENG Shu-hui,PAN Ting-tiao,FAN Lin-lin,WEN Cheng-rong,FENG Rui,PANG Jie. Rheology Characteristics of Konjac Glucomannan treated with High Hydrostatic Pressure[J]. Journal of Tropical Biology, 2011, 0(4): 360-363 |
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| Authors: | YAO Min-na PENG Shu-hui PAN Ting-tiao FAN Lin-lin WEN Cheng-rong FENG Rui PANG Jie |
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| Affiliation: | 1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; 2.Guangzhou City Polytechnic, Guangzhou 510405,China) |
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| Abstract: | In order to study the effect of physical treatments on the rheology characteristics of konjac glucomannan, after konjac purified powder was prepared onto hydrosol,which was treated with the High Hydrostatic Pressure（HHP）, and rheometer was used to determine its related rheological properties. The results showed that the effect of the high hydrostatic pressure treatment on the rheology properties of konjac glucomannan was very significant, in which the effect of pressure was more significant that that of time, and when the pressure was 100 MPa, the change of rheology properties attained the highest point. |
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| Keywords: | HHP konjac glucomannan rheology characteristic |
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