经乙醇处理改善后的芦根流变学性质和结构表征。
Rheological properties and structural characterization of salep improved by ethanol treatment.
机构信息
Department of Food Engineering, Engineering Faculty, Ondokuz Mayıs University, 55139 Samsun, Turkey; Department of Food Engineering, Engineering and Architecture Faculty, Bitlis Eren University, 13000 Bitlis, Turkey.
Department of Food Engineering, Engineering Faculty, Ondokuz Mayıs University, 55139 Samsun, Turkey; Department of Food Engineering, Chemistry-Metallurgical Faculty, Yıldız Technical University, 34210 Istanbul, Turkey.
出版信息
Carbohydr Polym. 2015 Nov 20;133:654-61. doi: 10.1016/j.carbpol.2015.07.028. Epub 2015 Jul 22.
Glucomannan is the main and important constituent of salep. The other contents are called as impurities. In this study, the removal of them was achieved by ethanol treatment to increase salep quality (40%, 50%, 60%, and 70%). The highest glucomannan and the lowest impurities contents were succeeded with the 40% ethanol treatment (SF40). Apparent viscosity of SF40 increased about 5 folds as compared with native salep. SF40 also had higher intrinsic viscosity [η] and lower critical concentration (C(*)) than other samples. The improved molecular entanglement between glucomannan chains were demonstrated with increased Berry number Cx[η]. The storage (G') and loss (G″) moduli spectra of SF40 were found higher within the whole range of frequency and temperature. This simple ethanol process could be used as a promising modification method for improving the properties of salep.
葡甘露聚糖是芦根粉的主要和重要组成部分。其他成分则被称为杂质。在这项研究中，通过乙醇处理去除它们，以提高芦根粉的质量（40%、50%、60%和 70%）。采用 40%乙醇处理（SF40），可获得最高的葡甘露聚糖和最低的杂质含量。与天然芦根粉相比，SF40 的表观粘度增加了约 5 倍。SF40 的特性粘度 [η]也高于其他样品，临界浓度（C(*)) 较低。Berry 数 Cx[η]的增加表明葡甘露聚糖链之间的分子缠结得到了改善。在整个频率和温度范围内，SF40 的储能模量（G'）和损耗模量（G"）谱都较高。这种简单的乙醇处理方法可作为一种有前途的改性方法，用于改善芦根粉的性能。
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