基于稳定体系的魔芋葡甘聚糖与卡拉胶作用位点的研究  

Studies on Konjac Glucomannan and Carrageenan Interaction Sites Based on Stable System

作　　者：温成荣[1,2] 傅丽群[3] 谢丙清[3] 丛爽[1,2] 庞杰[3] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]国家海洋食品工程技术研究中心,辽宁大连116034 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《食品科学技术学报》2014年第5期21-26,共6页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31271837);科技部专项研究基金(2012GA7200022);福建省高校产学研重大专项(2013N5003)

摘　　要：魔芋葡甘聚糖与κ型卡拉胶的协同增效作用是多糖相互作用的重要研究内容,研究二者的作用位点有利于揭示体系的许多本质,对稳定体系的网络构建及应用等具有重要的参考价值.研究了微波和热处理下3种配比的魔芋葡甘聚糖与κ型卡拉胶复合物的流变性变化,并通过分子动力学模拟研究二者之间的作用力位点.结果显示,微波处理后,魔芋葡聚糖与κ型卡拉胶相互作用发生变化,κ型卡拉胶浓度越高,二者复合效果越好;κ型卡拉胶分子中的OSO3基团与魔芋葡聚糖分子之间形成的氢键是维持二者复合体系稳定的主要作用力,即OSO3基团是κ型卡拉胶与魔芋葡聚糖的主要作用位点.这些结果表明,κ型卡拉胶在魔芋葡聚糖与κ型卡拉胶复合体系中起着主导作用.The synergy effect of konjac glucomannan（KGM） and K-Carrageenan （KC） is one of an important research fields of polysaeeharide interactions. The study of their interaction site can help to reveal many essential problem of the system, and it also plays a key role in the building and application of stable network system. The changes of KGM and KC blends rheological property in three ratios with microwave and heating process were studied , and their action sites were also measured through rheometer and molecular dynamics simulation, respectively. The results showed that the interaction between KGM and KC was changed after microwave treatment. The higher was the KC concentration, the better of their interac- tion. The hydrogen bonds between OSO3 of KC and KGM molecular were the main forces to maintain the complex system stable, which indicated that the OSO3 residue was the main KC and KGM interaction site. These results suggested that KC played a dominant role in KGM and KC composite system

关 键 词：魔芋葡甘聚糖 卡拉胶 流变 分子动力学模拟 

分 类 号：TS202[轻工技术与工程—食品科学]