Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
Carbohydr Polym. 2014 Nov 26;113:365-72. doi: 10.1016/j.carbpol.2014.07.008. Epub 2014 Jul 12.
The rheological characteristics of polysaccharides which were extracted and separated from Ulva fasciata (UFP) were investigated in aqueous solutions under conditions of concentration, temperature, solution pH and salt concentrations. It was described by the power-law model with a consistency index (k) and a flow behavior index (n). The rheology results showed UFP exhibited as a shear-thickening fluid and a possible mechanism was proposed to explain this phenomenon that might be the collapse of UFP necklace-type structures. UFP characteristics were evaluated by determining the chemical analysis and zeta potential. The findings indicated UFP may consist of partially ulvan, as the results were in accordance with the ulvan structure. Additionally, a rod-climbing effect and cold-set gelation were observed in the UFP semidilute solution. Therefore, the cold-set gelling properties and unique shear-thickening fluid properties in this work could be valuable for the exploration of U. fasciata as a new source of water-soluble gelling polysaccharides.
本研究考察了从石莼（UFP）中提取和分离得到的多糖在浓度、温度、溶液 pH 值和盐浓度条件下的水溶液流变特性。该多糖可用幂律模型来描述，具有稠度指数（k）和流动行为指数（n）。流变学结果表明 UFP 表现为剪切变稠流体，提出了一种可能的机制来解释这种现象，即 UFP 项链型结构的坍塌。通过测定化学分析和zeta 电位来评价 UFP 的特性。研究结果表明，UFP 可能含有部分岩藻聚糖，因为结果与岩藻聚糖结构一致。此外，在 UFP 的半稀溶液中还观察到了棒状攀爬效应和冷凝胶化。因此，本工作中 U. fasciata 具有冷凝胶化特性和独特的剪切变稠流体特性，这可能为探索 U. fasciata 作为一种新型水溶性凝胶多糖来源提供了有价值的信息。
