菌物学报2026，Vol.45Issue(3)：134-145,12.DOI:10.13346/j.mycosystema.250186
中华包革耳粗多糖溶液的流变学特性影响因素
Factors affecting rheological behavior of Naematelia sinensis polysaccharide solution
摘要
Abstract
The effects of temperature,pH,salt ions,and sugar solutions on the rheological properties of crude polysaccharide water extract(Naematelia sinensis polysaccharides-water extract,NAP-WE)from Naematelia sinensis were systematically investigated.Through static and dynamic rheological tests,changes in apparent viscosity,storage modulus(G′),and loss modulus(G″)of NAP-WE solutions under different conditions were analyzed.The results showed that NAP-WE exhibited shear-thinning behavior,and variations in temperature,salt ions,pH,and sugar solutions altered its apparent viscosity and gel characteristics.Within the 4-60℃range,the apparent viscosity of 6.0%NAP-WE solution slightly decreased with rising temperature,and its weak-gel properties weakened in high-frequency regions,though it remained non-fluid.Acidic/alkaline environments reduced apparent viscosity and gel strength,but the consistency coefficient(k)and flow behavior index(n)showed minimal changes,confirming its stability within pH 3-9.Na+,K+,and Ca2+all reduced viscosity and gel strength,with efficacy ranking Na+>Ca2+>K+;excessive Na+over-shielded charges,altering polysaccharide chain aggregation and loosening the network structure.Glucose/sucrose solutions(4%-8%)decreased apparent viscosity,with sucrose exhibiting stronger effects.Low sugar concentrations(≤4%)minimally impacted gel properties,preserving weak-gel characteristics.In summary,NAP-WE's rheological behavior is significantly regulated by environmental factors,and its weak-gel properties remain most stable under low temperature,neutral pH,low ion concentration,and low sugar content.The results provide a theoretical basis for applications of NAP-WE in food and pharmaceuticals.关键词
中华包革耳多糖/流变特性/温度/pH/盐离子/糖溶液Key words
Naematelia sinensis polysaccharides/rheological properties/temperature/pH/salt ions/sugar solutions引用本文复制引用
耿洁,孙浩雯,刘艳芳,刘利平,冯杰,杨林雷,陆青青,张劲松..中华包革耳粗多糖溶液的流变学特性影响因素[J].菌物学报,2026,45(3):134-145,12.基金项目
云南省张劲松专家工作站(202305AFl50084) （202305AFl50084）
云南(昆明)张劲松药用真菌专家工作站(YSZJGZZ-2022043) （昆明）
上海市农业科学院卓越团队建设计划(沪农科卓[2022]003) This work was supported by the Yunnan Province ZHANG Jinsong Expert Workstation(202305AF150084),the Yunnan(Kunming)ZHANG Jinsong Expert Workstation of Medicinal Fungi(YSZJGZZ-2022043),and the Shanghai Academy of Agricultural Sciences Excellence Team Program([2022]003). （沪农科卓[2022]003）
