刺云实胶对魔芋葡甘聚糖分子链拓扑缠结的分析  

Effect of Tara Gum on the Topological Entanglement of Konjac Glucomannan Molecular Chain

作　　者：王晓珊[1] 吴先辉[2,3] 庞杰 袁毅[2] 龚静妮[2] 王林 

机构地区：[1]福建农林大学材料工程学院,福州350002 [2]福建农林大学食品科学学院,福州350002 [3]宁德职业技术学院,福建福安355000

出　　处：《热带生物学报》2017年第3期335-340,共6页Journal of Tropical Biology

基　　金：国家自然科学基金(31471704);福建省自然科学基金(2017J01155;2014J01384)

摘　　要：将魔芋葡甘聚糖(KGM)与刺云实胶(TG)以一定的比例复配,通过旋转流变仪测定KGM-TG复配体系的相关流变特性,结合分子动力学和拓扑分析学研究KGM和TG分子的作用方式,探讨刺云实胶对魔芋葡甘聚糖分子链拓扑缠结的作用机理。结果表明,刺云实胶与KGM分子间存在协同增效作用,分子链间的主要作用是氢键作用力,刺云实胶的添加使得KGM分子链间的拓扑缠结强度与密度的增强,复配体系的力学性能得到加强。从分子作用本质上验证了刺云实胶与KGM之间流变性能的理化实验结果。Konjac glucomannan （KGM） was blended with tara gum （TG） at a giv termined in terms of rheological properties by using a rotational rheometer, and the en ratio. The blends were de- molecular interaction between KGM and TG was analyzed based on molecular dynamics and topological analysis to explore the effect of tara gum on the network topological structure of the KGM molecular chain. The results revealed a synergistic effect in mol- ecules between TG and KGM with hydrogen bonding playing the main role in molecular chain. Adding of TG into KGM resulted in the enhancement of strength and density of the topological entanglement. The mechanical prop- erties of the blends were obviously strengthened, which successfully verified the experimental results of the theo- logical property test between the KGM and TG.

关 键 词：魔芋葡甘聚糖 刺云实胶 流变性能 分子动力学 拓扑缠结 

分 类 号：TS201.7[轻工技术与工程—食品科学]