摘要
研究前期筛选获得一株多糖胶质高产菌Xanthomonas axonopodis所产的黄原胶FJAT-10151-DTJZ的品质,为该黄原胶的开发应用提供基础数据及参考。通过分析浓度、剪切速率、p H、加热温度、时间、冻融处理等对FJAT-10151-DTJZ粘度的影响研究其流变性,并研究其与结冷胶、黄原胶、凝胶多糖、瓜尔豆胶、刺槐豆胶、魔芋胶、果胶和壳聚糖8种胶的协效性。实验结果表明,FJAT-10151-DTJZ溶液的粘度随浓度的升高而升高,且为非牛顿流体;当FJAT-10151-DTJZ的浓度为1%时,其粘度为343 m Pa·s;p H、冻融对FJAT-10151-DTJZ的粘度影响不大;FJAT-10151-DTJZ的最佳加热温度为75℃;粘度随加热时间先增大后减小,当加热温度为75℃,加热时间为150 min,1%浓度的FJAT-10151-DTJZ溶液的粘度为808 m Pa·s。FJAT-10151-DTJZ只与魔芋胶有强烈的协同增效作用,与壳聚糖、结冷胶、黄原胶、凝胶多糖、瓜尔豆胶、刺槐豆胶、果胶无协效性。
A Xanthomonas axonopodis strain producing xanthan gum had been screened,and researched the quality of xanthan gum FJAT-10151-DTJZ in order to provide basic data and reference for development and application. The rheology properties of FJAT-10151-DTJZ were discussed according to the viscosity variation with different conditions including concentration,shearing,p H,heating temperature,heating time and freezingthawing. The synergistic interactions of FJAT-10151-DTJZ with chitosan,gellan gum,xanthan gum,curdlan,guar gum,locust bean gum and pectin were also investigated. The results showed that polysaccharide gum solution FJAT-10151-DTJZ was non-Newton fluid. It＇s viscosity rised with its concentration and reached to343 m Pa·s when the concentration was 1%. The p H change and freezing-thawing played negligible effects on its viscosity. Its viscosity was 808 m Pa·s when it was heated at 75 ℃ for 150 min. Besides,FJAT-10151-DTJZ had no synergistic interaction with chitosan,gellan gum,xanthan gum,curdlan,guar gum,locust bean gum and pectin except konjac gum.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第8期303-306,322,共5页
Science and Technology of Food Industry
基金
国家948项目(2014-Z48)
福建省公益类科研院所专项(2015R1018-2)
福建省农业科学院科技创新项目(2015CX-7)
