Ma Fanyi, Zhang Yun, Liu Nanhua, Zhang Jie, Tan Gaixiu, Kannan Balan, Liu Xiuhua, Bell Alan E
Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, College of Chemistry and Chemical Engineering, Henan University, Kaifeng 475004, China.
Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, College of Chemistry and Chemical Engineering, Henan University, Kaifeng 475004, China.
Food Chem. 2017 Jul 15;227:64-72. doi: 10.1016/j.foodchem.2017.01.072. Epub 2017 Jan 17.
This study investigated the chemical components and rheological properties of polysaccharides from Dioscorea opposita Thunb. Graded alcohol precipitation was used to extract Dioscorea opposita polysaccharide samples (S1, S2, S3 and S4). The monosaccharides, amino acid content and molecular weight of each sample were measured and compared. The rheological properties of the polysaccharide samples at different concentrations, temperatures and pH values were studied. The rheological properties of S1, S2 and S3 exhibited pseudoplastic properties and "gel-like" behaviour. The viscosity of S1 was improved with rising temperatures, especially temperatures higher than 80°C, which may be caused by the starch gelatinisation. The acidic and basic environments may break the structures of S3 and S4. However, the extreme conditions improved the viscosity of S1. This work was a basic investigation of the Dioscorea opposita polysaccharides, contributing to the function of yam products and applications of natural thickeners in the food industry.
本研究对山药多糖的化学成分和流变学性质进行了研究。采用分级醇沉法提取山药多糖样品（S1、S2、S3和S4）。测定并比较了各样品的单糖、氨基酸含量及分子量。研究了多糖样品在不同浓度、温度和pH值下的流变学性质。S1、S2和S3的流变学性质表现出假塑性和“凝胶状”行为。S1的粘度随温度升高而提高，尤其是温度高于80℃时，这可能是由淀粉糊化引起的。酸性和碱性环境可能会破坏S3和S4的结构。然而，极端条件提高了S1的粘度。这项工作是对山药多糖的基础研究，有助于山药产品的功能以及天然增稠剂在食品工业中的应用。
