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国际药用蘑菇期刊

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ISSN 打印: 1521-9437

ISSN 在线: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

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The Effects of Temperature, pH, and Cations on the Rheological Properties of the Extracellular Polysaccharides of Medicinal Species of Genus Tremella Pers. (Heterobasidiomycetes)

卷 12, 册 1, 2010, pp. 73-85
DOI: 10.1615/IntJMedMushr.v12.i1.70
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摘要

Extracellular polysaccharides were produced from nine Tremella species using the malt-yeast (MY) media. The rheological properties of the polysaccharide solution were examined by the Power-law model. The extracellular polysaccharide solutions showed shear-thinning (pseudoplastic) behavior. The pseudoplasticity was more pronounced for 5% polysaccharide solutions. T. cinnabarina and T. indecorata polysaccharide solutions (0.1% w/v) gave the highest and lowest viscosities—9.18 and 1.73 mPa, respectively—at 25°C and at a shear rate of 150 s−1. The effects of chemical and physical factors on solution viscosity were studied. The viscosity of solutions decreased with an increase in temperature and also at extreme pH values. Rheological analysis revealed that divalent cations (calcium and zinc) did not increase the viscosity of polysaccharides, but monovalent cations (sodium and potassium) did, which suggests that ionic bridging occurred between polymer chains. A synergistic increase in the viscosity of the solution was observed when the polysaccharides were mixed with xanthan.

对本文的引用
  1. He Liang, Cheng Jun-Wen, Wang Yan-Bin, Li Hai-Bo, Qian Hua, Li Wei-Qi, Ren Xue-Yong, Statistics-based optimization of extracellular polysaccharide production from Hirsutella sinensis using a fermentation process and in vitro immunomodulatory activity, Food Science and Biotechnology, 23, 2, 2014. Crossref

  2. Bao Honghui, You SangGuan, Cao Longkui, Zhou Rui, Wang Qi, Cui Steve W., Chemical and rheological properties of polysaccharides from fruit body of Auricularia auricular-judae, Food Hydrocolloids, 57, 2016. Crossref

  3. Hao Zheng-qi, Chen Zhen-jia, Chang Ming-chang, Meng Jun-long, Liu Jing-yu, Feng Cui-ping, Rheological properties and gel characteristics of polysaccharides from fruit-bodies of Sparassis crispa, International Journal of Food Properties, 21, 1, 2018. Crossref

  4. Ma Xia, Yang Meng, He Yan, Zhai Chuntao, Li Chengliang, A review on the production, structure, bioactivities and applications of Tremella polysaccharides, International Journal of Immunopathology and Pharmacology, 35, 2021. Crossref

  5. Guo Yilin, Li Wentian, Chen Haiming, Chen Weijun, Zhang Ming, Zhong Qiuping, Chen Wenxue, Optimization and Rheological Study of an Exopolysaccharide Obtained from Fermented Mature Coconut Water with Lipomyces starkeyi, Foods, 11, 7, 2022. Crossref

  6. Li Huan, Wang Zichen, Sun Xuyang, Pan Chun, Gao Xiangdong, Liu Wei, Chemical and rheological properties of proteoglycans from Sarcandra glabra (Thunb.) Nakai, International Journal of Biological Macromolecules, 132, 2019. Crossref

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