预处理温度对圆皂荚多糖胶制备与性能的影响

doi:10.3969/j.issn.0253-2417.2020.06.001

摘要/Abstract

摘要：

以圆皂荚种子为原料，采用烘炒法分离制备多糖胶，当预处理温度为145、155、165和175℃时，分别制得圆皂荚多糖胶PG1、PG2、PG3和PG4;探讨了预处理温度对圆皂荚胚乳提取率、半乳甘露聚糖（GM）得率、多糖胶化学组成、半乳甘露聚糖分子质量及单糖组成、多糖胶流变学性质及凝胶性能的影响。研究结果表明：烘炒预处理多糖胶分离工艺简洁高效，分离得到的胚乳形状较完整且胚乳提取率高。随着预处理温度提高，多糖胶杂质含量降低，胚乳提取率和半乳甘露聚糖得率均逐渐降低，在165℃烘炒4 min时，圆皂荚胚乳提取率达到92.7%，圆皂荚半乳甘露聚糖得率为38.5%;圆皂荚半乳甘露聚糖中甘露糖与半乳糖的比值逐渐提高，过高的预处理温度会导致不稳定的侧链半乳糖降解以及分子质量的下降和多分散指数的增大; 多糖胶与黄原胶之间协同增效作用显著增强，凝胶强度增大，由145℃时的21.5 g增加到175℃时的23.2 g。多糖胶的表观黏度随剪切速率上升而下降，质量分数0.5%的皂荚多糖胶溶液的流动指数（n值）介于0.77~0.83之间。圆皂荚多糖胶与硼离子作用形成冻胶的黏度值介于69 000~87 000 mPa·s之间，超过油田压裂液稠化剂使用标准（30 000 mPa·s）。

关键词: 圆皂荚, 多糖胶, 预处理温度, 制备, 性质

Abstract:

Polysaccharides PG1, PG2, PG3 and PG4 were prepared from circular Gleditsia sinensis seeds by baking at 145, 155, 165, and 175 ℃, respectively. The effects of pretreatment temperature on the extraction rate, yield of galactomannan(GM), chemical composition of polysaccharides gum, molecular weight and monosaccharide composition of GM, rheological properties and gel properties of polysaccharides gum were studied. The results showed that the process of baking pretreatment for the separation of G. sinensis polysaccharide gum was simple and efficient. The obtained endosperm shape was relatively complete and the extraction rate of endosperm was higher. The impurity content, extraction rate of G. sinensis endosperm and yield of GM decreased with the increase of baking temperature. The extraction rate of endosperm and GM from G. sinensis endosperm reached 92.7% and 38.5%, respectively, after pretreated at 165 ℃ for 4 min. The ratio of mannose to galactose in G. sinensis GM increased with the increase of baking temperature, and too high baking temperature would lead to the degradation of unstable side chain galactose, decrease of molecular weight and increase of polydispersity index. And the synergetic interaction between G. sinensis polysaccharide gum and xanthan gum was significantly enhanced, and the gel strength increased from 21.5 g to 23.2 g from 145 ℃ to 175 ℃. The apparent viscosity of G. sinensis polysaccharide gum decreased with the increase of shear rate, and the flow index(n) values of 0.5% G. sinensis polysaccharide gum were 0.77-0.83. The viscosities of jelly formed by the interaction between G. sinensis polysaccharide gum and boron ions were 69 000-87 000 mPa·s, which exceeded the standard for the use of fracturing fluid thickeners in oil fields(30 000 mPa·s).

Key words: circular Gleditsia sinensis, polysaccharide gum, baking temperature, preparation, properties

中图分类号:

TQ35

蒋建新, 朱莉伟, 张伟, 李先平. 预处理温度对圆皂荚多糖胶制备与性能的影响[J]. 林产化学与工业, 2020, 40(6): 1-7.

Jianxin JIANG, Liwei ZHU, Wei ZHANG, Xianping LI. Effect of Baking Temperature on Preparation and Properties of Gleditsia sinensis Polysaccharide Gum[J]. Chemistry and Industry of Forest Products, 2020, 40(6): 1-7.

图/表 5

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样品 samples	温度/℃ temp.	胚乳得率/% endosperm yield	GM得率/% GM yield	多糖胶化学组成chemical composition of polysaccharide gum/%
样品 samples	温度/℃ temp.	胚乳得率/% endosperm yield	GM得率/% GM yield	水不溶物 water insoluble	碳水化合物 carbohydrate	水分 moisture	粗脂肪 crude fat	粗蛋白 crude protein	灰分 ash
PG1	145	94.2	36.1±1.6	16.5±0.5	93.59±0.10	10.75±0.12	0.91±0.16	4.11±0.07	0.92±0.03
PG2	155	92.8	37.5±0.6	11.7±0.4	94.06±0.16	10.33±0.16	0.83±0.17	3.80±0.12	1.22±0.05
PG3	165	92.7	38.5±1.2	11.2±0.5	94.78±0.11	10.03±0.09	0.76±0.05	3.54±0.06	1.35±0.04
PG4	175	87.2	35.2±1.0	10.6±0.2	95.82±0.15	9.28±0.13	0.72±0.15	2.89±0.08	1.19±0.00

样品 samples	甘露糖(M)/% mannose	半乳糖(G)/% galactose	M/G	分子质量molecular weight/u				P_i(M_w/M_n)
样品 samples	甘露糖(M)/% mannose	半乳糖(G)/% galactose	M/G	M_n	M_w	M_z	M_p	P_i(M_w/M_n)
PG1	81.9±0.5	18.1±0.2	4.52	1.382×10⁶	3.321×10⁶	8.253×10⁶	3.545×10⁶	2.403
PG2	82.0±0.2	18.0±0.1	4.56	1.373×10⁶	3.315×10⁶	8.232×10⁶	3.540×10⁶	2.414
PG3	82.3±0.4	17.7±0.2	4.65	1.398×10⁶	3.339×10⁶	8.261×10⁶	3.542×10⁶	2.388
PG4	84.1±0.2	15.9±0.3	5.29	1.165×10⁶	3.276×10⁶	8.012×10⁶	3.327×10⁶	2.812

样品 samples	不同剪切速率下的表观黏度/(mPa·s) apparent viscosity at different shear rates		稠度系数(k)/(mPa·sⁿ) consistency coefficient	流动指数(n) flow index
样品 samples	5 s^-1	85 s^-1	稠度系数(k)/(mPa·sⁿ) consistency coefficient	流动指数(n) flow index
PG1	148±3	89±2	0.19	0.83
PG2	146±1	87±2	0.22	0.82
PG3	147±2	87±3	0.21	0.82
PG4	249±3	123±2	0.36	0.77

样品¹⁾ samples	凝胶强度/g gel strength	冻胶黏度/(mPa·s) jelly viscosity
PG1	21.5	79254
PG2	21.6	81252
PG3	22.1	86580
PG4	23.2	69930
LBG	19.3	63270

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