皂荚和美国肥皂荚多糖胶的制备及性质比较

doi:10.3969/j.issn.1673-5854.2019.05.004

Abstract

Abstract:

The Gleditsia sinensis Lam. and Gymnocladus dioicus(L.) K. Koch were used as raw materials for 4, 6, and 8 min photo-wave baking pretreatment and mechanical separation, and then polysaccharide gums were prepared by micro water solid phase method and purified. The effects of different photo-wave baking pretreatment time on the apparent viscosities and compositions of the polysaccharide gums with two raw materials were compared. The results showed that the apparent viscosities of the two polysaccharides pretreated for 6 min were the highest, which were 461.90 and 703.85 mPa·s under the shear rate of 5.1 s^-1, respectively. The longer the baking time was, the higher the protein content in the G. sinensis gum was, while the protein content in the G. dioicus gums barely changed. The water insoluble contents of G. sinensis gum were generally higher than those of G. dioicus gum.The lowest water insoluble contents of G. sinensis gums and G. dioicus gums were 32.30% and 32.50% after pretreatment by baking for 8 and 6 min, respectively. The galactomannan content(79%-83%) of purified polysaccharide gums significantly was higher than the pristine polysaccharide gums, and the M/G value(about 3.0) of purified polysaccharide gum was significantly lower than that of the pristine polysaccharide gums.

Key words: Gleditsia sinensis Lam., Gymnocladus dioicus(L.) K. Koch, polysaccharide gums, galactomannan, apparent viscosity

CLC Number:

TQ35

Siyi JU,Changyou GUO,Miaoxin ZHU,Yantao LIU,Jianxin JIANG. Comparison of Preparation and Properties of Polysaccharide Gums from Gleditsia sinensis Lam. and Gymnocladus dioicus(L.) K. Koch[J]. Biomass Chemical Engineering, 2019, 53(5): 21-26.

Figures/Tables 4

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Table 1

Table 2

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References 17

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样品 sample	烘烤时间/min baking time	不同剪切速率下的动态表观黏度/(mPa·s) dynamic apparent viscosity at different shear rates		稠度指数(k)/(Pa·s ⁿ ) thickness index	流动指数(n) flow index
样品 sample	烘烤时间/min baking time	5.1 s^-1	85 s^-1	稠度指数(k)/(Pa·s ⁿ ) thickness index	流动指数(n) flow index
皂荚G. sinensis	4	409.90±2	128.73±2	0.72	0.60
	6	461.90±2	131.97±3	0.94	0.59
	8	427.91±3	131.97±2	0.83	0.62
美国肥皂荚G. dioicus	4	391.92±3	129.81±2	0.74	0.63
	6	703.85±2	131.97±3	1.96	0.44
	8	539.88±2	131.97±3	1.21	0.54

样品sample	烘烤时间baking time /min	蛋白质protein /%	水不溶物water insolubles /%
皂荚G. sinensis	4	4.07±0.10	36.60±0.02
	6	4.59±0.07	37.98±0.57
	8	4.66±0.28	32.30±0.96
美国肥皂荚G. dioicus	4	4.08±0.10	33.98±0.52
	6	4.08±0.10	32.50±1.20
	8	4.08±0.10	34.47±0.85

样品 sample	烘烤时间/min baking time	半乳甘露聚糖galactomannan /%		甘露糖/半乳糖mannose/galactose(M/G)
样品 sample	烘烤时间/min baking time	纯化前 before purification	纯化后 after purification	纯化前 before purification	纯化后 after purification
皂荚G. sinensis	4	66.97±0.71	82.02±0.39	3.75	3.07
	6	72.93±0.26	80.97±0.20	3.87	3.06
	8	75.29±0.09	81.75±0.05	3.76	3.04
美国肥皂荚G. dioicus	4	72.87±0.34	79.26±0.05	3.75	3.01
	6	77.24±0.63	80.86±0.93	3.65	2.80
	8	74.39±0.04	83.33±0.56	3.75	2.87

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Comparison of Preparation and Properties of Polysaccharide Gums from Gleditsia sinensis Lam. and Gymnocladus dioicus(L.) K. Koch

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