食品工业科技2017，Vol.38Issue(16)：14-18,23,6.DOI:10.13386/j.issn1002-0306.2017.16.004
冲泡过程对条斑紫菜多糖溶出的影响及其动力学研究
The influence of immersing process on the dissolution of polysaccharides from Porphyra yezoensis and its kinetics research
摘要
Abstract
The diffusion kinetic models established based on Fick's second law for polysaccharides from Porphyra yezoensis of both spherical and slab geometries were investigated in this paper.The polysaccharide concentrations in the Porphyra yezoensis soup were measured at different immersing temperature and different time.Results showed that the dissolution of polysaccharides from Porphyra yezoensis in the spherical model was significantly higher than that in the slab one.The polysaccharide dissolution rates of 62.07％ and 64.05％ were gained at 363.15 and 373.15 K for 20 min.Statistical results suggested that the kinetic model calculation values coincide well with the experimental data.And a series of kinetic parameters were gained.The apparent kinetic constants and diffusion coefficients both increased with temperature.The apparent activation energy were 5.984 kJ/mol and 1.406 kJ/mol in the spherical and slab models,respectively.The relative yield of the polysaccharide dissolution was in accordance with exponential model.The kinetic models established the theoretical foundation for the optional immersing process for Porphyra yezoensis polysaccharides.关键词
条斑紫菜/多糖/溶出/动力学模型Key words
Porphyra yezoensis/polysaccharide/dissolution/kinetic model分类
轻工纺织引用本文复制引用
刘恋,杨小明,马海乐..冲泡过程对条斑紫菜多糖溶出的影响及其动力学研究[J].食品工业科技,2017,38(16):14-18,23,6.基金项目
国家自然科学基金(81372404) （81372404）
镇江市社会发展基金(SH2015072) （SH2015072）
