首页|水热处理对银耳多糖溶出及物理特性的影响

水热处理对银耳多糖溶出及物理特性的影响

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银耳多糖是银耳中的主要成分,其溶出规律影响多糖的物理特性.本文以Fick第二定律为基础构建常压热水浸提(HWE)及加压热水浸提(PHWE)银耳多糖的溶出动力学模型并解析相关参数,采用凝胶渗透色谱和流变仪对溶出过程中多糖的分子量和浸提液的黏度特性进行表征.结果表明,HWE和PHWE的多糖溶出率随着浸提温度升高和浸提时间的延长而增大,最大多糖溶出率分别为42.75%和62.03%.二者的溶出动力学参数:溶出速率常数k、有效扩散系数Ds与表观活化能Ea分别为0.0128~0.0175和0.057~0.1509 min-1、3.2532~4.4348和14.4428~38.2676 mm2/min、2.82~6.38和19.49~31.43 kJ/mol,动力学曲线线性决定系数R2均大于0.87,溶出动力学符合Fick第二定律.此外,浸提温度的升高及浸提时间的延长均会降低多糖的分子量,且HWE的分子量分布范围明显大于PHWE的分子量分布范围,并表现出更高的表观黏度.
Effect of Hydrothermal Treatment on Dissolution and Physical Properties of Polysaccharides from Tremella fuctiformis
Tremella polysaccharide is the primary component of Tremella fuciformis,and its dissolution behavior significantly influences the physical properties of the polysaccharide.In this paper,utilizing Fick's second law as a foundation,dissolution kinetic models for hot water extraction(HWE)and pressurized hot water extraction(PHWE)were developed and the relevant parameters were analyzed.Subsequently,the molecular weight of the polysaccharides and the viscosity of the extracted solution were characterized using gel permeation chromatography and a rheometer.Results showed that the polysaccharide dissolution rates of both HWE and PHWE increased with higher extraction temperatures and longer extraction times.The maximum polysaccharide dissolution rates for HWE and PHWE were determined to be 42.75% and 62.03% ,respectively.The dissolution kinetics parameters,including the dissolution rate constant(k),effective diffusion coefficient(Ds),and apparent activation energy(Ea),ranged from 0.0128 to 0.0175 min-1 and 0.057 to 0.1509 min-1,3.2532 to 4.4348 mm2·min and 14.4428~38.2676 mm2/min,2.82 to 6.38 kJ/mol,and 19.49 to 31.43 kJ/mol.The linear coefficient of determination(R2)of the kinetic curves for both HWE and PHWE exceeded 0.87,indicating that the dissolution process adhered to Fick's second law.Additionally,the molecular weight of polysaccharides decreased with increasing extraction temperature and prolonged extraction time,the molecular weight distribution range of HWE was significantly broader than that of PHWE,and exhibited a higher apparent viscosity.

Tremella polysaccharidesdissolutionkinetic modelviscositymolecular weight

朱叶力、王一涵、谢清芸、滕建文、黄丽、夏宁

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广西大学轻工与食品工程学院,广西南宁 530004

广西高校特色农产品精深加工与安全控制重点实验室,广西南宁 530004

银耳多糖 溶出 动力学模型 黏度 分子量

2025

食品工业科技
北京一轻研究院

食品工业科技

北大核心
影响因子:0.842
ISSN:1002-0306
年,卷(期):2025.46(2)