GPC-LS联用法研究魔芋葡甘聚糖分子链形态  

Study on Molecular Chain Morphology of Konjac Glucomannan with GPC-Light Scattering

作　　者：陈士勇[1] 汪超[1,2] 吕文平[1] 陈文平[1] 江贵林[1] 姜发堂[1,2] 钟晓玲[1] 

机构地区：[1]湖北工业大学生物工程学院,武汉市洪山区李家墩一村一号430068 [2]武汉力诚生物科技有限公司

出　　处：《光谱实验室》2010年第1期238-242,共5页Chinese Journal of Spectroscopy Laboratory

基　　金：武汉市晨光计划(批准号:20065004116-52);湖北省教育厅(批准号:20063036)

摘　　要：采用凝胶渗透色谱-激光光散射联用(GPC-LS)研究了经酶解后的魔芋葡甘聚糖(KGM)重均分子量(Mw)、均方根旋转半径(Rg)、构象指数(β)与温度的相关性,并结合KGM的特性粘度拟合酶解KGM的Mark-Houwink方程。结果显示:Rg与Mw表现出近似的正相关性,且Mw、Rg及β随温度升高而逐渐增大,酶解KGM的Mark-Houwink方程为[η]=5.9×10-1Mw0.562。The correlation between the molecular weight （Mw）of konjac glucomannan（KGM） after enzymatic hydrolysis, root mean square ratio of gyration （Rg）, conformation index （β）and temperature were studied by gel permeation chromatograph-laser light scattering, and combined with the intrinsic viscosity of KGM which fitted the Mark-Houwink equation. The Rg and Mw exhibit similar positive correlation, and Mw, Rg and β inhence with the temperature. The enzymolysis of KGM follows the Mark-Houwink equation of [η]= 5.9×10^-1Mw^0.562

关 键 词：魔芋葡甘聚糖 分子量 激光光散射 均方根旋转半径 特性粘度 分子链形态 

分 类 号：O657.7[理学—分析化学]