Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing 100193, China.
Int J Biol Macromol. 2018 Feb;107(Pt B):2404-2411. doi: 10.1016/j.ijbiomac.2017.10.126. Epub 2017 Oct 28.
Mannans were extracted from S. cerevisiae, the rheological properties of mannan solutions were important in many industrial applications. In this paper, effects of mannans concentration, solution temperature, pH, salts and their concentrations on apparent viscosity were investigated. The conformational parameters of yeast mannans were determined by SEC-MALS-RI-DP. The Higiro's 1 and Higiro's 2 plots were obtained by capillary viscometry gave an intrinsic viscosity of 0.166 and 0.131dl/g. The yeast mannans solution showed Newtonian flow behavior at all the tested concentrations. The apparent viscosity of yeast mannans solution decreased continuously with the temperature increase (25°C-85°C) at a given shear rate. The viscosity did not change within the pH values of 4.0-10.0, however, it increased when the pH decreased from 4.0 to 2.0. The viscosity decreased with addition of CaCl up to 10mM and remained constant above this concentration. The conformational parameters (derived from [η] vs M and R vs M) showed yeast mannans existed as a sphere-like shape with many shorter branches. The special flow behavior and conformation of yeast mannans may make it preferable polysaccharide in food industry.
甘露聚糖从酿酒酵母中提取，甘露聚糖溶液的流变性能在许多工业应用中非常重要。本文研究了甘露聚糖浓度、溶液温度、pH 值、盐及其浓度对表观粘度的影响。通过 SEC-MALS-RI-DP 测定了酵母甘露聚糖的构象参数。通过毛细管黏度计得到 Higiro 的 1 号和 Higiro 的 2 号图，给出了 0.166 和 0.131dl/g 的特性黏度。在所有测试浓度下，酵母甘露聚糖溶液均表现出牛顿流动行为。在给定剪切速率下，随着温度的升高（25°C-85°C），酵母甘露聚糖溶液的表观粘度持续下降。在 pH 值为 4.0-10.0 范围内，粘度没有变化，但当 pH 值从 4.0 降低到 2.0 时，粘度增加。当添加 CaCl 至 10mM 时，粘度降低，超过此浓度后保持不变。构象参数（由 [η] vs M 和 R vs M 得出）表明，酵母甘露聚糖呈球形，带有许多较短的支链。酵母甘露聚糖的特殊流动行为和构象可能使其成为食品工业中更可取的多糖。
