食品科学2017，Vol.38Issue(5)：1-6,6.DOI:10.7506/spkx1002-6630-201705001
微波降解果胶对其流变性质的影响及动力学
Effect of Microwave Treatment on Rheological Properties and Degradation Kinetics of Pectin
摘要
Abstract
The rheological properties and degradation kinetics of pectin at various concentrations (0.5,1.0,1.5 and 2.0 g/100 mL)subjected to microwave treatments for different time periods (0,1,3,5,8,15,20 and 30 min) were assayed.The results showed that both the apparent viscosity and intrinsic viscosity [η] of the samples decreased with the reduction of pectin concentration,and with the increase of microwave processing time and shear rate.Using power law equation to describe their rheological behaviors,the pectin solutions were a share-thinning non-Newtonian fluid.Microwave treatment had the greatest impact on fluid behavior at low concentrations of pectin.The microwave-induced degradation of pectin was fitted based on [η] to a first-order kinetic model,and pectin at 0.5 g/100 mL was degraded fastest and at 1.5 g/100 mL slowest.Compared with the samples subjected to boiling without microwave treatment,microwave treatment also had non-thermal effects in pectin degradation.关键词
果胶/微波/降解/流变性质/特性黏度/动力学/非热效应Key words
pectin/microwave/degradation/rheological properties/intrinsic viscosity/kinetics/non-thermal effect分类
轻工纺织引用本文复制引用
梁瑞红,王淑洁,贺小红,陈军,李鹏林,郭小娟..微波降解果胶对其流变性质的影响及动力学[J].食品科学,2017,38(5):1-6,6.基金项目
国家自然科学基金青年科学基金项目(31401655) （31401655）
国家重点实验室重点青年基金项目(SKLF-QN-201503) （SKLF-QN-201503）
