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

Abstract

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

CLC Number:

TQ35

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.

Figures/Tables 5

Table 1

Table 2

Fig.1

Table 3

Table 4

References 24

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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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Effect of Baking Temperature on Preparation and Properties of Gleditsia sinensis Polysaccharide Gum

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