新型水溶性(1→3)(1→6)-α-D-葡聚糖的性质  

Physicochemical Properties of a Novel Water-Soluble(1→3)(1→6)-α-D-Glucan

作　　者：黄超[1] 缪铭[1] 金征宇[1] 江波[1] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2016年第11期1129-1134,共6页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2013AA102102);国家自然科学基金重点项目(31230057);江苏省科技攻关计划项目(BE2012613,BE2013311)

摘　　要：利用明串珠菌SK24.002发酵制备水溶性（1→3）（1→6）-α-D葡聚糖,采用高效液相色谱仪、扫描电镜、Zeta电位/粒径仪、热分析系统、差示扫描量热仪、旋转流变仪等现代分析方法测定其理化性质。结果表明,该葡聚糖表面呈多孔网络结构,能溶于水,溶液中粒径分布在40～160nm范围内。相对分子质量分布呈单一峰,具有较高的热稳定性,200℃以下只失去了吸附水,当温度在265～345℃时,发生强烈的热裂解反应,（1→3）（1→6）-α-D葡聚糖溶液的黏度在5～10 g/d L范围内随着质量浓度增加呈指数上升,高浓度的葡聚糖溶液呈现剪切变稀特性,能形成弱凝胶。This paper studied physiochemical properties of the water-soluble （1→3）（1→6）-α-D-glucan from Leuconostoc.sp. SK24.002 by high performance liquid chromotagraphy, scanning electron microscope （SEM）,Zeta Nano,thermogravimetry,differential scanning calorimetry and rotational rheometer. Surface morphology showed that the glucan had a porous structure and its particle size in water solution ranged from 40 to160 nm. It had a narrow and single weight distribution and a relatively high thermal stability and decomposed at 265-345℃. The viscosity increased exponentially with its concentration in the range of 5 to 10 g/100 mL, and concentrated solution showed typical shear-thinning behavior and possessed an obvious weak gel-like character.

关 键 词：(1→3)(1→6)-α-D-葡聚糖 扫描电镜 热特性分析 流变特性 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]