大豆种皮多糖在甘露聚糖酶修饰下力学行为的演变  

Mechanical behavior evolution of soy hull polysaccharide during the modified process with β-mannanase

作　　者：刘贺[1] 郭晓飞[1] 李君[1] 朱丹实[1] 励建荣[1] 

机构地区：[1]渤海大学化学化工与食品安全学院辽宁省食品安全重点实验室,辽宁锦州121013

出　　处：《食品工业科技》2012年第4期180-183,共4页Science and Technology of Food Industry

基　　金：辽宁省高等学校优秀人才支持计划(LJQ2011123);辽宁省教育厅高校重点实验室项目(2009S001);辽宁省教育厅高校一般项目(L2010008)

摘　　要：利用β-甘露聚糖酶限制性水解大豆种皮多糖,探讨不同水解时间对大豆种皮多糖流变性质及凝胶强度的影响。结果表明:随着β-甘露聚糖酶作用时间的延长,多糖粘度有下降趋势;酶修饰对胶凝行为的影响则更复杂,修饰作用表现出时间依赖性,在不同的处理时间,多糖的力学行为给予各自独特的响应,原因可能是酶处理时间不同,从多糖分子中游离出来的单糖及寡糖组分的区别造成了分子间相互作用及对环境响应的差异,进而影响多糖分子的力学行为。Applied β-Mannanase to limited hydrolyze soy hull polysaccharide and discussed the effects of incubation time on the rheological properties and gel hardness of the latter.Results showed that the viscosity of soy hull polysaccharide decreased during the β-mannanase hydrolyzing process and gelation behavior was affected more complicated.The modification of β-Mannanase displayed a time-depend character just as the mechanical behavior responded respectively at different treating time.The reason might be different enzyme acting period caused the composition diversity of monosaccharide and oligosaccharide which induced the interaction of macromolecules and the difference response to ambient conditions which further affected mechanical behavior of soy hull polysaccharide.

关 键 词：大豆种皮多糖 Β-甘露聚糖酶 流变 凝胶强度 

分 类 号：TS201.7[轻工技术与工程—食品科学]