【摘要】 通过傅里叶红外光谱和~1H核磁共振波谱对提取到的琥珀酰多糖样品进行结构分析,检测到琥珀酸和丙酮酸的取代基。采用旋转流变仪对多糖流变特性进行探究。稳态流变学实验表明,琥珀酰多糖溶液具有高黏度,以及可逆的假塑性行为。动态黏弹性实验表明,琥珀酰多糖溶液具有黏弹性,能够表现出类似弱凝胶的性质。温度一旦高于其相变温度(Tm)62℃,琥珀酰多糖即发生瞬时的构象转变,表观黏度和弹性模量均出现大幅的下降。琥珀酰多糖在加热-冷却后表观黏度和剪切稀化现象均能恢复至加热前水平。在pH值3～11范围内没有对多糖溶液的表观黏度和假塑性造成显著影响。根据琥珀酰多糖流变学特性,其可以作为增稠剂、稳定剂和乳化剂等应用在食品、化妆品、制药以及石油等行业。更多还原

【Abstract】 In this paper, the structure of succinoglycan samples were analyzed by Fourier infrared spectroscopy and ~1H NMR spectroscopy, and the substituents of succinic acid and pyruvate were detected. A rheometer was used to investigate the rheological properties. Steady-state rheological experiments showed that the solution has high viscosity and reversible pseudoplastic behavior. Dynamic viscoelasticity experiments show that the succinoglycan solution is viscoelastic and can exhibit similar weak gel properties. Once the temperature is higher than its phase transition temperature(Tm) at 62 ℃,the succinoglycan undergoes transient conformational transition, and the apparent viscosity and storage modulus decrease dramatically. The apparent viscosity and shear thinning of the succinoglycan after heating-cooling can be restored to the pre-heating level. There was no significant effect on the apparent viscosity and pseudoplasticity of the polysaccharide solution in the range of pH 3～11. According to the rheological properties of succinyl-polysaccharides, they can be used as thickeners, stabilizers and emulsifiers in food, cosmetics and pharmacy or petroleum industries.更多还原