不同方式制备长角豆半乳甘露聚糖样品的原子力显微镜观察  

IMAGING LOCUST BEAN GALACTOMANNAN BY ATOMIC FORCE MICROSCOPY

作　　者：李国有[1] 杨永利[2] 陈勇[1] 蔡继业[1] 

机构地区：[1]暨南大学生命科学技术学院化学系,广东广州510632 [2]韩山师范学院生物系,广东潮州521041

出　　处：《高分子材料科学与工程》2006年第1期199-202,共4页Polymer Materials Science & Engineering

基　　金：国家自然科学基金资助项目(重点项目30230350面上项目60278014);暨南大学自然科学基金项目

摘　　要：通过改变溶液的浓度、云母基底表面的化学修饰和样品在60℃～70℃下烘干等方法制备长角豆半乳甘露聚糖样品，用原子力显微镜可视化不同样品制备条件形成的聚集体和非聚集体长角豆半乳甘露聚糖结构形貌。结果发现，样品在不同制备条件下得到的聚集体呈现不同的分形结构．非聚集体单个糖分子呈线形并具有短的分枝结构。实验结果也为其它物种半乳甘露聚糖的应用从聚集体和单分子水平上提供了重要参考。In recent years atomic force microscopy （AFM） has been a powerful tool for interpreting the rheology of polysaccharides at the molecular level. In present study AFM was used to characterize the locust bean galactomannan in air, in order to obtain the topography of the polysaccharide at different conditions. Three sample preparation methods were investigated, namely varied the polysaccharide concentrations, chemically modified surface of substrate and drying the sample in higher ambient temperature. The results indicate when conditions of preparing samples were changed, the rheological performance of the polysaccharide was also changed. Aggregated and non-aggregated microstructures were visualized. The aggregated polysaccharides exhibited many kinds of fractal structures. Even the extended single molecule was visualized successfully in which the height or diameter, width of the molecule were calculated. All results will afford very useful information for applying the galactomannan in food science and other fields.

关 键 词：原子力显微镜 长角豆半乳甘露聚糖 分形 样品制备 

分 类 号：O636.1[理学—高分子化学]