中华包革耳粗多糖溶液的流变学特性影响因素OA

The effects of temperature,pH,salt ions,and sugar solutions on the rheological properties of crude polysaccharide water extract(Naematelia sinensis polysaccharides-water extract,NAP-WE)from Naematelia sinensis were systematically investigated.Through static and dynamic rheological tests,changes in apparent viscosity,storage modulus(G′),and loss modulus(G″)of NAP-WE solutions under different conditions were analyzed.The results showed that NAP-WE exhibited shear-thinning behavior,and variations in temperature,salt ions,pH,and sugar solutions altered its apparent viscosity and gel characteristics.Within the 4-60℃range,the apparent viscosity of 6.0%NAP-WE solution slightly decreased with rising temperature,and its weak-gel properties weakened in high-frequency regions,though it remained non-fluid.Acidic/alkaline environments reduced apparent viscosity and gel strength,but the consistency coefficient(k)and flow behavior index(n)showed minimal changes,confirming its stability within pH 3-9.Na+,K+,and Ca2+all reduced viscosity and gel strength,with efficacy ranking Na+>Ca2+>K+;excessive Na+over-shielded charges,altering polysaccharide chain aggregation and loosening the network structure.Glucose/sucrose solutions(4%-8%)decreased apparent viscosity,with sucrose exhibiting stronger effects.Low sugar concentrations(≤4%)minimally impacted gel properties,preserving weak-gel characteristics.In summary,NAP-WE's rheological behavior is significantly regulated by environmental factors,and its weak-gel properties remain most stable under low temperature,neutral pH,low ion concentration,and low sugar content.The results provide a theoretical basis for applications of NAP-WE in food and pharmaceuticals.