魔芋葡甘聚糖与可得然胶的相互作用  

Interactions between Konjac Glucomannan and Curdlan

作　　者：蒋明峰[1] 肖满[1] 倪学文[1] 严文莉[1] 匡映[1] 沈阅[1] 姜发堂[1] JIANG Mingfeng XIAO Man NI Xuewen YAN Wenli KUANG Ying SHEN Yue JIANG Fatang(College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, Chin)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品科学》2016年第19期54-58,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31301428);国家自然科学基金面上项目(31271832)

摘　　要：通过分子动力学模拟魔芋葡甘聚糖(konjac glucomannan,KGM)和可得然胶分子的作用方式;采用旋转流变仪测定25℃条件下KGM/可得然胶溶胶黏度、剪切力随剪切速率变化的规律;采用透射电子显微镜和原子力显微镜观察KGM/可得然胶共混溶胶在90℃条件下的分子形貌。分子模拟表明KGM和可得然胶分子间存在氢键相互作用;KGM/可得然胶流变性结果表明二者分子间存在相互作用,且共混溶胶剪切力协同指数由1.43提高到1.97,两种多糖分子共混具有协同-增黏作用,可能是两种多糖分子相互作用的结果;显微镜观察结果表明分子间可形成互穿网状结构(可能由氢键相互作用驱动),进一步从分子水平上验证KGM和可得然胶存在相互作用以及两者的作用方式。The interaction between konjac glucomannan （KGM） and curdlan was evaluated by molecular dynamic simulation.The viscosity and shear stress of KGM/curdlan sol were measured as a function of shear rate by a rotational rheometer at25 ℃. The molecular morphology of KGM and curdlan in water solution were observed by transmission electron microscopy（TEM） and atomic force microscopy （AFM）. The results of molecular dynamic simulation and rheological behavior showedthat hydrogen bond interactions existed between KGM and curdlan. The collaborative stress index increased from 1.43 to 1.97,suggesting KGM/curdlan sol has synergistic viscosification due to the interactions between KGM and curdlan. TEM andAFM results showed the formation of interpenetrating network structure between KGM and curdlan, which may be drivenby hydrogen bonding interactions, and this interaction was further confirmed by the microscopic level.

关 键 词：魔芋葡甘聚糖 可得然胶 分子动力学模拟 分子形貌 相互作用 

分 类 号：O614.813[理学—无机化学]