Rheological characteristics and chain conformation of mannans obtained from Saccharomyces cerevisiae

文献类型： 外文期刊

第一作者： Liu, Hongzhi

作者： Liu, Hongzhi;Li, Yanan;Shi, Aimin;Hu, Hui;Sheng, Xiaojing;Liu, Li;Wang, Qiang;Adhikari, Benu

作者机构：

关键词： Yeast mannans;Rheological properties;Molecular conformation

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

ISSN： 0141-8130

年卷期： 2018 年 107 卷

页码：

收录情况： SCI

摘要： Mannans were extracted from S. cerevisiae, the rheological properties of mannan solutions were important in many industrial applications. In this paper, effects of mannans concentration, solution temperature, pH, salts and their concentrations on apparent viscosity were investigated. The conformational parameters of yeast mannans were determined by SEC-MALS-RI-DP. The Higiro's 1 and Higiro's 2 plots were obtained by capillary viscometry gave an intrinsic viscosity of 0.166 and 0.131 dl/g. The yeast mannans solution showed Newtonian flow behavior at all the tested concentrations. The apparent viscosity of yeast mannans solution decreased continuously with the temperature increase (25 degrees C-85 degrees C) at a given shear rate. The viscosity did not change within the pH values of 4.0-10.0, however, it increased when the pH decreased from 4.0 to 2.0. The viscosity decreased with addition of CaCl2 up to 10 mM and remained constant above this concentration. The conformational parameters (derived from [eta] vs M-w and R-g VS M-w) showed yeast mannans existed as a sphere-like shape with many shorter branches. The special flow behavior and conformation of yeast mannans may make it preferable polysaccharide in food industry. (C) 2017 Elsevier B.V. All rights reserved.

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