现代食品科技2018，Vol.34Issue(4)：88-93,38,7.DOI:10.13982/j.mfst.1673-9078.2018.04.015
柿单宁对果胶流变特性的影响
Effects of Persimmon Tannin on the Rheological Properties of Pectins
摘要
Abstract
The effects of different polymerization degrees of persimmon tannin (DP 26/5) on the steady and dynamic rheological properties of high-methoxyl/low-methoxyl pectin (HM/LM) were investigated under various shear rates and temperatures. TA-DHR2 rheometer was used to measure the rheological properties of persimmon tannin-pectin complex. The results of static rheological tests indicated that persimmon tannin did not change the fluid type of HM/LM pectin, which was in line with Cross model, showing a shear-thinning and the pseudoplastic non-Newtonian fluid characteristic. Furthermore, the persimmon tannin-pectin composite system showed a tendency of decreasing viscosity with the increase of temperature, which was in accordance with the Arrhenius equation. Under the same temperature conditions, 0. 2 ％ of persimmon tannin could significantly enhance the viscosity of HM/LM pectin (p ＜ 0. 001), and the viscosity of tannin-HM pectin complex was slightly higher than that of tannin-LM pectin complex. The degree of polymerization of persimmon tannin had no obvious effect on the viscosity of pectin. In addition, the results of dynamic rheological properties showed that DP26/5 persimmon tannin could shorten the HM/LM pectin gelation time and gelation temperature. Consequently, the effects of persimmon tannin on the rheological properties of pectin provided a theoretical basis for the development of functional compound ingredients of persimmon tannin-pectin.关键词
柿单宁/高酯/低酯果胶/流变特性Key words
persimmon tannin/high-methoxyl/low-methoxyl pectin/rheological properties引用本文复制引用
托尔坤·买买提,张梦莹,李春美..柿单宁对果胶流变特性的影响[J].现代食品科技,2018,34(4):88-93,38,7.基金项目
公益性行业专项"现代柿产业关键技术研究与试验示范"(NO.201203047) （NO.201203047）
