%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&lt
%K /br&gt
%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