%0 Journal Article %T 新型水溶性(1→3)(1→6)-α-D-葡聚糖的性质 %A 黄超 %A 缪铭 %A 金征宇 %A 江波 %J 食品与生物技术学报 %D 2016 %R 10.3969/j.issn.1673-1689.2016.11.002 %X 利用明串珠菌SK24.002发酵制备水溶性(1→3)(1→6)-α-D葡聚糖,采用高效液相色谱仪、扫描电镜、Zeta电位/粒径仪、热分析系统、差示扫描量热仪、旋转流变仪等现代分析方法测定其理化性质。结果表明,该葡聚糖表面呈多孔网络结构,能溶于水,溶液中粒径分布在40~160 nm范围内。相对分子质量分布呈单一峰,具有较高的热稳定性,200 ℃以下只失去了吸附水,当温度在265~345 ℃时,发生强烈的热裂解反应,(1→3)(1→6)-α-D葡聚糖溶液的黏度在5~10 g/dL范围内随着质量浓度增加呈指数上升,高浓度的葡聚糖溶液呈现剪切变稀特性,能形成弱凝胶。</br>This paper studied physiochemical properties of the water-soluble(1→3)(1→6)-α-D-glucan from Leuconostoc.sp. SK24.002 by high performance liquid chromotagraphy,scanning electron microscope(SEM),Zeta Nano,thermogravimetry,differential scanning calorimetry and rotational rheometer. Surface morphology showed that the glucan had a porous structure and its particle size in water solution ranged from 40 to160 nm. It had a narrow and single weight distribution and a relatively high thermal stability and decomposed at 265~345 ℃. The viscosity increased exponentially with its concentration in the range of 5 to 10 g/100 mL,and concentrated solution showed typical shear-thinning behavior and possessed an obvious weak gel-like character %K (1→3)(1→6)-α-D-葡聚糖 扫描电镜 热特性分析 流变特性< %K /br> %K (1→3)(1→6)-α-D-glucan %K SEM %K thermal properties %K rheological character %U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201611002&flag=1