作者：耿洁, 孙浩雯, 刘艳芳, 刘利平, 冯杰, 杨林雷, 陆青青, 张劲松
单位：1 上海市农业科学院食用菌研究所 农业农村部南方食用菌资源利用重点实验室 国家食用菌工程技术研究中心 国家食用菌加工技术研发分中心 上海市农业遗传育种重点实验室，上海 201403,2 云南菌视界生物科技有限公司，云南 昆明 651708
关键词：中华包革耳多糖,流变特性,温度,pH,盐离子,糖溶液
基金：云南省张劲松专家工作站(202305AFl50084),云南(昆明)张劲松药用真菌专家工作站(YSZJGZZ-2022043),上海市农业科学院卓越团队建设计划(沪农科卓[2022]003)
本研究系统探究了温度、pH、盐离子及糖溶液对中华包革耳(金耳) Naematelia sinensis粗多糖水提物(NAP-WE)流变学特性的影响。通过静态与动态流变学测试，分析NAP-WE溶液在不同条件下的表观黏度、储能模量(G′)和耗能模量(G″)的变化。研究发现，NAP-WE呈剪切稀化行为，不同温度、盐离子、pH、糖溶液均会改变其表观黏度和凝胶特性。在4-60 ℃范围内，随着温度升高，6.0% NAP-WE溶液的表观黏度稍有下降，高频率区间呈现出的弱凝胶特性减弱，但其仍未转变为流体状态；酸性和碱性环境均会导致其表观黏度下降和弱凝胶特性减弱，但稠度系数k值和流动行为指数n 值变化幅度不大，说明其在pH 3-9范围内具有较好的稳定性；Na+、K+和Ca2+均降低其黏度与凝胶强度，影响程度为Na+>Ca2+>K+；4%-8%的葡萄糖或蔗糖溶液均可降低其表观黏度，蔗糖的作用更显著，低浓度(≤4%)的糖溶液对其凝胶特性影响不显著，仍呈现出弱凝胶特性。综上，NAP-WE的流变行为显著地受环境因素影响，其弱凝胶特性在低温、中性pH、低离子及低糖浓度下最为稳定。本研究结果可为中华包革耳多糖在食品与医药领域的应用提供理论依据。"/>template{display:none;}.mag-rich-xref-fn { cursor: pointer;}//长视频$(document).ready(function(){if($("#showLongArticleVideo") && $("#showLongArticleVideo").length && $("#showLongArticleVideo").length>0){mag_ajax_update({ele_id:'showLongArticleVideo',url:mag_currentQikanUrl() + "/CN/article/showLongArticleVideo.do?id="+$("#articleId").val()});}});//可视化图谱$(document).ready(function(){if($("#showArticle_knowledgeMap") && $("#showArticle_knowledgeMap").length && $("#showArticle_knowledgeMap").length>0){jQuery.getJSON("/Jwxb/CN/lexeme/existsCnctstInArticle.do?articleID="+$("#articleId").val(), null, function(json){if(json.result){$("#showArticle_knowledgeMap").show();}});}});$(document).ready(function(){var metaDataStr = $.trim($("#article_metaJson").val());if(metaDataStr!=''){eval("window.metaData="+metaDataStr);}if(window.metaData && (!window.metaData.authorNotesCommon_cn && !window.metaData.authorNotesCorresp_cn && window.metaData.authorNotes_cn)){window.metaData.authorNotesCommon_cn = window.metaData.authorNotes_cn;}if(window.metaData && (!window.metaData.authorNotesCommon_en && !window.metaData.authorNotesCorresp_en && window.metaData.authorNotes_en)){window.metaData.authorNotesCommon_en = window.metaData.authorNotes_en;}var _nlmdtdXml = $("#article_nlmdtdXml").val();var magDir = _nlmdtdXml.replace(/\/[^\/]+$/,'');window.metaData.magDir = magDir;new mag_vue({ el: '#metaVue', //dataUrl: mag_currentQikanUrl() + '/EN/article/getRichHtmlJson.do?articleId='+$("#articleId").val(), data:window.metaData, loading:true, doTextFun:function(text){ return doDataJsonText(text); 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来源：2026年第3期
《菌物学报》期刊编辑部
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