低场NMR研究KGM的溶胀过程  

Studies on the Swelling Process of KGM by Low Field NMR

作　　者：吴佳[1] 黄回阳[1] 王丽香[1] 林向阳[1] 

机构地区：[1]福州大学生物科学与工程学院,福州350108

出　　处：《中国食品学报》2012年第12期50-54,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.31101224)

摘　　要：目的:研究魔芋葡甘露聚糖(KGM)在去离子水中的溶胀过程。方法:采用低场NMR为主要手段,研究KGM在过量去离子水中的原位溶胀过程,考察不同加水量条件下,KGM对水分的吸收及其中水分状态的变化情况。结果:在原位溶胀过程中,自由水的横向弛豫时间保持不变,质子密度逐渐减小;KGM所吸收水的横向弛豫时间逐渐变大,质子密度不断增加;与KGM紧密结合的水在溶胀开始15min后其信号消失。向KGM中加入水,当加入的水量较少时,体系中主要存在KGM吸收的水和紧密结合水;当加入的水分过量时,体系中出现自由水。结论:在KGM溶胀过程中存在紧密结合水、KGM吸收的水和自由水3种状态的水。在溶胀过程中,这3种水的运动性发生了变化。Objective：Investigation of the swelling process of KGM in deionized water.Methods：Low field NMR was used to investigate the in situ swelling process of KGM in deionized water.Absorption of water by KGM and the change of the state of water in the testing system were studied at various water content.Results：During in situ swelling of KGM,the transverse relaxation time of the free water kept constant and the proton density became lower.The transverse relaxation time of the absorbed water became longer and the proton density became higher.The water tightly bound to KGM disappeared after 15 min of swelling.When the water in the testing system was relatively insufficient,the major water in the system was tightly bound water and absorbed water by KGM.When sufficient water was added to the system,free water appeared in the system.Conclusion：There are three kinds of water in the swelling process of KGM,namely tightly bound water,absorbed water by KGM,and free water.The mobility of the water changed during swelling process.

关 键 词：魔芋葡甘露聚糖 低场核磁共振 溶胀 

分 类 号：TS201.2[轻工技术与工程—食品科学]