天然产物中功能因子的流变性质研究进展
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摘要
流变学是有关物质的形变和流动的科学,研究天然物质的流变特性对于天然产物的性能和物性研究具有重要的意义。对于物质流变性在天然产物中功能因子的应用作了阐述,特别是在蛋白质、多糖、果胶、色素、黄酮类等大分子化合物中的应用作了概括性说明,以便于广大科研工作者在研究物质功能特性时提供参考。
Rheology is the science of the deformation and flow of matter,the research on the rheological properties of natural materials have great significance on the study of the properties and properties of natural products.This article describes the application of functional factors in the natural products for the material rheology,in particular,the application of macromolecular compounds such as proteins, polysaccharides, pectins, pigments and flavonoids is summarized,in order to provide a reference for the majority of research workers in the study of material properties.
Rheology is the science of the deformation and flow of matter,the research on the rheological properties of natural materials have great significance on the study of the properties and properties of natural products.This article describes the application of functional factors in the natural products for the material rheology,in particular,the application of macromolecular compounds such as proteins, polysaccharides, pectins, pigments and flavonoids is summarized,in order to provide a reference for the majority of research workers in the study of material properties.
引文
[1] Liu H,Xu M, Guo SD. Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis[J].International Journal of Food science and Technology,2008,43:1581-1592.
[2] Wu BC, McClements DJ. Design of reduced-fat food emulsions:Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers[J].Food Research International,2015,76:777-786.
[3] Wagner CE,Barbati AC,Engmann J,et al.Quantifying the consistency and rheology of liquid foods using fractional calculus[J].Food Hydrocolloids,2017,69:242-254.
[4]杨晓清,王春光.果品静载流变特性的研究进展[J].农业工程学报,2005,21(9):178-182.
[5]刘志东,郭本恒.食品流变学的研究进展[J].食品研究与开发,2006,27(11):211-215.
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[7] J贾红娇,李芳芳,谬玉莲,等.流变学在化妆品领域的应用与研究进展[J].日用化学工业,2014,44(8);467-471.
[8] Nguyen BT,Chassenieux C,Nicolai T,et al.Effect of the Ph and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating[J].Food Hydrocolloids,2017,70:114-122.
[9] Fraeye I, Duvetter T, Moldenaers P. Influence of intrinsic and extrinsic factors on rheology of pectin-calcium gels[J].Food Hydrocolloids,2009,23:2069-2077.
[10] Torres MD. Rheology and modelling of aqueous gum solutions commonly used in the food industry[J].International Journal of Food science and Technology,2015,50:2436-2442.
[11] Gao XQ, Zhang WG, Zhou GH.Emulsion stability thermorheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan[J].Society of Chemical Industry,2014,95:2832-2837.
[12] Badii F,Atri H, Dunstan DE.. The effect of sheer on the rheology and structure of heat-induced whey protein gels[J].International Journal of Food and Technology.2016,51:1570-1577.
[13]李冰,范鹏辉,赵雷,等.黄原胶对面筋蛋白流变特性的影响[J].现代食品科技,2016,32(2):33-39.
[14]王妍,杜先锋.大豆蛋白-大豆膳食纤维凝胶的流变特性[J].安徽农业大学学报,2016,43(1):11-16.
[15]汤晓智,尹方平,扈战强,等.乳清蛋白-大米淀粉混合体系动态流变学特性研究[J].中国粮油学报,2016,31(2):28-31.
[16] Goh KKT, Merino LM,Chiang JH,et al.The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology[J].Carbohydrate Polymers,2016,149:297-307.
[17] Niang PM, Huang ZW,Dulong V,et al.Thermo-controlled rheology of electro-assembled polyanionic polysaccharide(alginate)and polycationic thermo-sensitive polymers[J].Carbohydrate Polymers,2016,139:67-74.
[18] Li J,Li B,Geng P,et al.Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide(konjac glucomannan)in water[J].Food Hydrocollides,2017,70:14-19.
[19]陈慧,陈义勇.白背毛木耳多糖的流变特性研究[J].食品工业,2016,37(2):43-47.
[20]陈志娜,杨希娟,师俊玲.西藏灵菇发酵乳胞外多糖的流变学特性[J].食品科学,2016,37(5):1-5.
[20] Fraeye I, Doungla E, Duvetter T,et al.Influence of intrinsic and extrinsic factors on rheology of pectin-calcium gels[J].Food Hydrocolloids,2009,23:2069-2077.
[21]韩万友,董桂茹,屈玉玲,等.不同pH下低甲酯苹果果胶凝胶模型建立及基于流变学的凝胶机理分析[J].中国农业科学,2016,49(13):2603-2611.
[22] Huang T,Tu ZC,Wang H,et al.Pectin and enzyme complex modified fish scales gelatin:Rheological behavior,gel properties and nanostructure[J].Carbohydrate Polymers,2017,156:294-302.
[23]支梓銮,邹明明,李珊,等.柑橘果肉果胶的流变和结构特性[J].高等学校化学学报,2016,37(6):1175-1181.
[24]李洁,郭玉蓉,窦姣,等.四种方法提取苹果肉渣果胶的流变学特性研究[J].食品工业科技,2015,36(12):109-112.
[25]韩万友,董桂茹,屈玉玲,等.不同pH下低甲酯苹果果胶凝胶模型建立及基于流变学的凝胶机理分析[J].中国农业科学,2016,49(13):2603-2611.
[26] Marchante V, Benavente V, Marcilla A,et al. Ethylene Vinyl Acetate/Nanoclay-Based Pigment Composites:Morphology,Rheology,and Mechanical,Thermal, and Colorimetric Properties[J].Journal of Applied Polymer Science,2013,130:2987-2994.
[27] Malm V, Walkensrom P. Influence of rheology modifiers and coating parameters on the color-changing effects of textile coating with multi-layered mica pigments[J]. Textile Research Journal,2015,85(9):936-948.
[28]王志,杨卫新,张秀花,等.红花黄色素氯化钠注射液对髋关节置换术患者血液流变学和凝血功能的影响[J].海南医学院学报,2016,22(15):1684-1687.
[29] Yan X,Li H,Miao M.Effects of total flavonoids of radix llicis pubescentis on cerebral ischemia reperfusion model[J].Saudi Journal of Biological Sciences,2017,24(3):595-596.
[30]王秉文,成华,袁秉祥,等.沙棘总黄酮对正常大鼠血液流变学的影响[J].沙棘,2004,17(1):28-30.
[31]俞浩,周金星,马世堂,等.滁菊总黄酮对糖尿病大鼠血液流变学的影响[J].食品工业科技,2013,34(15):351-354.
[2] Wu BC, McClements DJ. Design of reduced-fat food emulsions:Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers[J].Food Research International,2015,76:777-786.
[3] Wagner CE,Barbati AC,Engmann J,et al.Quantifying the consistency and rheology of liquid foods using fractional calculus[J].Food Hydrocolloids,2017,69:242-254.
[4]杨晓清,王春光.果品静载流变特性的研究进展[J].农业工程学报,2005,21(9):178-182.
[5]刘志东,郭本恒.食品流变学的研究进展[J].食品研究与开发,2006,27(11):211-215.
[6] Alberton C,Colman TAD,Souza JAD,et al.Thermal analysis,rheology,X-ray diffractometry and atomic force microscopy in the evaluation of binary mixtures of starch-hydrocolloids[J].Journal of Microbiology Biotechnology and Food Sciences,2017,4(3):305-309.
[7] J贾红娇,李芳芳,谬玉莲,等.流变学在化妆品领域的应用与研究进展[J].日用化学工业,2014,44(8);467-471.
[8] Nguyen BT,Chassenieux C,Nicolai T,et al.Effect of the Ph and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating[J].Food Hydrocolloids,2017,70:114-122.
[9] Fraeye I, Duvetter T, Moldenaers P. Influence of intrinsic and extrinsic factors on rheology of pectin-calcium gels[J].Food Hydrocolloids,2009,23:2069-2077.
[10] Torres MD. Rheology and modelling of aqueous gum solutions commonly used in the food industry[J].International Journal of Food science and Technology,2015,50:2436-2442.
[11] Gao XQ, Zhang WG, Zhou GH.Emulsion stability thermorheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan[J].Society of Chemical Industry,2014,95:2832-2837.
[12] Badii F,Atri H, Dunstan DE.. The effect of sheer on the rheology and structure of heat-induced whey protein gels[J].International Journal of Food and Technology.2016,51:1570-1577.
[13]李冰,范鹏辉,赵雷,等.黄原胶对面筋蛋白流变特性的影响[J].现代食品科技,2016,32(2):33-39.
[14]王妍,杜先锋.大豆蛋白-大豆膳食纤维凝胶的流变特性[J].安徽农业大学学报,2016,43(1):11-16.
[15]汤晓智,尹方平,扈战强,等.乳清蛋白-大米淀粉混合体系动态流变学特性研究[J].中国粮油学报,2016,31(2):28-31.
[16] Goh KKT, Merino LM,Chiang JH,et al.The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology[J].Carbohydrate Polymers,2016,149:297-307.
[17] Niang PM, Huang ZW,Dulong V,et al.Thermo-controlled rheology of electro-assembled polyanionic polysaccharide(alginate)and polycationic thermo-sensitive polymers[J].Carbohydrate Polymers,2016,139:67-74.
[18] Li J,Li B,Geng P,et al.Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide(konjac glucomannan)in water[J].Food Hydrocollides,2017,70:14-19.
[19]陈慧,陈义勇.白背毛木耳多糖的流变特性研究[J].食品工业,2016,37(2):43-47.
[20]陈志娜,杨希娟,师俊玲.西藏灵菇发酵乳胞外多糖的流变学特性[J].食品科学,2016,37(5):1-5.
[20] Fraeye I, Doungla E, Duvetter T,et al.Influence of intrinsic and extrinsic factors on rheology of pectin-calcium gels[J].Food Hydrocolloids,2009,23:2069-2077.
[21]韩万友,董桂茹,屈玉玲,等.不同pH下低甲酯苹果果胶凝胶模型建立及基于流变学的凝胶机理分析[J].中国农业科学,2016,49(13):2603-2611.
[22] Huang T,Tu ZC,Wang H,et al.Pectin and enzyme complex modified fish scales gelatin:Rheological behavior,gel properties and nanostructure[J].Carbohydrate Polymers,2017,156:294-302.
[23]支梓銮,邹明明,李珊,等.柑橘果肉果胶的流变和结构特性[J].高等学校化学学报,2016,37(6):1175-1181.
[24]李洁,郭玉蓉,窦姣,等.四种方法提取苹果肉渣果胶的流变学特性研究[J].食品工业科技,2015,36(12):109-112.
[25]韩万友,董桂茹,屈玉玲,等.不同pH下低甲酯苹果果胶凝胶模型建立及基于流变学的凝胶机理分析[J].中国农业科学,2016,49(13):2603-2611.
[26] Marchante V, Benavente V, Marcilla A,et al. Ethylene Vinyl Acetate/Nanoclay-Based Pigment Composites:Morphology,Rheology,and Mechanical,Thermal, and Colorimetric Properties[J].Journal of Applied Polymer Science,2013,130:2987-2994.
[27] Malm V, Walkensrom P. Influence of rheology modifiers and coating parameters on the color-changing effects of textile coating with multi-layered mica pigments[J]. Textile Research Journal,2015,85(9):936-948.
[28]王志,杨卫新,张秀花,等.红花黄色素氯化钠注射液对髋关节置换术患者血液流变学和凝血功能的影响[J].海南医学院学报,2016,22(15):1684-1687.
[29] Yan X,Li H,Miao M.Effects of total flavonoids of radix llicis pubescentis on cerebral ischemia reperfusion model[J].Saudi Journal of Biological Sciences,2017,24(3):595-596.
[30]王秉文,成华,袁秉祥,等.沙棘总黄酮对正常大鼠血液流变学的影响[J].沙棘,2004,17(1):28-30.
[31]俞浩,周金星,马世堂,等.滁菊总黄酮对糖尿病大鼠血液流变学的影响[J].食品工业科技,2013,34(15):351-354.