超声降解葡聚糖及过程动力学研究  

Ultrasonic degradation of dextran and its reaction kinetics

作　　者：陈华磊[1,2] 侯殿志 李素霞[1,2] 于玥[1,2] 黄双霞 蓝尉冰[1,2] 王帅静 陈山[1,2,3] 

机构地区：[1]广西大学糖业工程技术研究中心,南宁530004 [2]糖业及综合利用教育部工程研究中心,南宁530004 [3]广西蔗糖产业协同创新中心,南宁530004

出　　处：《食品科技》2017年第7期73-78,共6页Food Science and Technology

基　　金：国家自然科学基金项目(21264003)

摘　　要：以葡聚糖为研究对象,采用高效凝胶渗透色谱(HPGPC)测定不同超声场与不同初始分子量条件下超声降解过程葡聚糖分子量变化,并建立葡聚糖降解反应的动力学方程。结果表明,适当提高超声场功率和对超声降解体系保持低温均能有效地提高超声降解速率;一定范围内,超声场功率和体系温度的变化与葡聚糖降解速率有较好的线性关系。葡聚糖的初始分子量越大,超声降解速率越高,说明超声波对大分子量的葡聚糖降解作用更明显。Using dextran as the research object, the molecular weight of dextran was determined by high performance gel permeation chromatography （HPGPC） under the different ultrasonic conditions and different initial molecular weight conditions, and the kinetics equation of dextran degradation was established. The results showed that the ultrasonic degradation rate significantly improved by the increasing ultrasonic field power and maintaining the low temperature of the ultrasonic degradation system. Within a certain range, the change of ultrasonic field power and system temperature were positively related to the degradation rate of dextran. The higher initial molecular weight of dextran, the higher rate of ultrasonic degradation, indicating that the degradation effect of ultrasound on the large molecular weight dextran is more obvious.

关 键 词：超声 葡聚糖 分子量 降解速率 动力学方程 

分 类 号：TS202.3[轻工技术与工程—食品科学]