摘要
采用布氏黏度计对桑枝多糖的黏度进行测定,分别考察温度、剪切速率以及pH值对桑枝多糖黏度的影响,结果表明：桑枝多糖溶液为假塑性流体,随着温度的升高其黏度逐渐降低且两者的关系符合阿累尼乌斯模型,温度和浓度对其黏度的综合影响可用数学模型η=-5.924 5exp 2.48/RT-0.123 8C＋3.421×10-4C2）进行预测,适用范围温度20~80℃,浓度1%~8%;剪切速率对其黏度的影响可用幂律模型η=Mγn进行拟合,黏度随剪切速率的增加而降低,酸和碱均使桑枝多糖溶液黏度下降,中性条件下黏度值最高,说明桑枝多糖是中性多糖.
The morus alba polysaccharide viscosity were measured using Brookfield viscometer,the effect of temperature,shear rate and pH value on the viscosity of morus alba polysaccharide were investigated. The results showed that morus alba polysaccharide solution was a pseudoplastic fluid,as the temperature increase the viscosity decreased gradually,and the relationship between temperature and viscosity was in line with Arrhenius model. The available mathematical model of temperature and concentration on the comprehensive effect of morus alba polysaccharides solution viscosity could predict by using η =- 5. 924 5exp（ 2. 48/RT-0. 123 8C ＋3. 421 ×10- 4C2）,the scope of application was temperature 20 ~80 ℃,concentration 1% ~ 8%; the effects of shear rate on viscosity could be fitting by Power law model η = Mγn,viscosity decreased with increasing shear rate; The morus alba polysaccharide was a neutral polysaccharide when viscosity decreased under overly acid or alkali and the highest viscosity under neutral condition.
出处
《郑州轻工业学院学报（自然科学版）》
CAS
2013年第5期1-4,共4页
Journal of Zhengzhou University of Light Industry:Natural Science
基金
国家"十二五"科技支撑计划项目(2012BAD36B07)
2012年郑州市科技创新团队项目
关键词
桑枝多糖
黏度
模型拟合
morus alba polysaccharide
viscosity
model fitting
作者简介
作者简介：纵伟（1965-），男，安徽省萧县人，郑州轻工业学院教授，博士，主要研究方向为功能食品．
