从芦藜末中提取葡甘露聚糖：第 1 部分。详细流变学特性。
Purification of glucomannan from salep: Part 1. Detailed rheological characteristics.
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, Chemistry-Metallurgical Faculty, Yıldız Technical University, 34210 Istanbul, Turkey.
出版信息
Carbohydr Polym. 2017 Jul 15;168:138-146. doi: 10.1016/j.carbpol.2017.03.060. Epub 2017 Mar 20.
The aim of this study was to investigate the effects of different extraction temperatures (25, 55 and 85°C) on the rheological characteristics of glucomannan (GM) purified from salep. GM was isolated using the following method: extraction of GM with water, removal of impurities by centrifugation and precipitation of GM with ethanol. The extraction yield of GM was approximately 45% for all products. Higher GM (95%) and lower starch (3%) contents were obtained for GM25. GM25 showed higher apparent and intrinsic viscosity, storage and loss modulus and lower activation energy than GM55 and GM85. The addition of different salts and sugars did not affect viscosity due to the non-polyelectrolyte behavior of GM. Gel behavior of purified samples appeared at pH 9. The usage of salep in milk was reduced by purification. These results are potentially useful for widening the applications for salep and for furthering research and development of GM.
本研究旨在探讨不同提取温度（25、55 和 85°C）对从芦藜末中提取的葡甘露聚糖（GM）流变特性的影响。GM 采用以下方法分离：水提取 GM，离心去除杂质，乙醇沉淀 GM。所有产品的 GM 提取率约为 45%。GM25 的 GM（95%）和淀粉（3%）含量较高。GM25 的表观和特性粘度、储能和损耗模量较高，活化能较低，而 GM55 和 GM85 则较低。由于 GM 的非聚电解质行为，不同盐和糖的添加并没有影响其粘度。在 pH 值为 9 时，纯化样品出现凝胶行为。通过纯化，芦藜末在牛奶中的用量减少。这些结果对于拓宽芦藜末的应用以及进一步研究和开发 GM 具有潜在的应用价值。
Zotero 插件