School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
Int J Biol Macromol. 2019 Sep 15;137:1-7. doi: 10.1016/j.ijbiomac.2019.06.175. Epub 2019 Jun 26.
The effects of concentration, temperature, pH, and salt ion concentration on the apparent viscosity of potato peel (PP) polysaccharide solutions were studied. The results showed that the PP polysaccharides exhibited the characteristics of "non-Newtonian fluid". The apparent viscosity of the PP polysaccharides decreased under acidic, alkaline conditions, and with the increasing temperature. At the increasing concentration of PAC with the addition of four ion concentrations, the apparent viscosity was decreased gradually. The apparent viscosity of PAL increased with four ion concentrations, while that of PW increased initially with the rising concentration of Na, Mg, and K and then decreased. Addition of Ca lowered the apparent viscosity initially which was followed by further increase. The results of dynamic rheological experiment showed that the loss modulus G″ of PP polysaccharide was higher than the storage modulus G' at lower frequencies, and vice versa at higher frequencies. With the increasing concentration of PP polysaccharides, the values of the intersection of G' and G″ were lowered. The results showed that the rheological properties of PP polysaccharide solutions were affected by concentration, temperature, pH, and salt ions.
研究了浓度、温度、pH 值和盐离子浓度对马铃薯皮（PP）多糖溶液表观粘度的影响。结果表明，PP 多糖表现出“非牛顿流体”的特征。在酸性、碱性条件下以及温度升高时，PP 多糖的表观粘度降低。随着 PAC 浓度的增加以及四种离子浓度的加入，表观粘度逐渐降低。PAL 的表观粘度随着四种离子浓度的增加而增加，而 PW 的表观粘度则先随着 Na、Mg 和 K 浓度的升高而增加，然后降低。加入 Ca 时，表观粘度先降低，然后再升高。动态流变学实验结果表明，在较低频率下，PP 多糖的损耗模量 G″高于储能模量 G'，而在较高频率下则相反。随着 PP 多糖浓度的增加，G'和 G″交叉点的值降低。结果表明，PP 多糖溶液的流变性能受浓度、温度、pH 值和盐离子的影响。
