魔芋葡甘露低聚糖的热稳定特性以及与低聚果糖益生元的对比分析  

Comparative Analysis of the Thermal Stability of Konjac Glucomannan Oligosaccharides and Prebiotic Fructooligosaccharides

作　　者：叶枫 汤宏赤 张剑堡 和竹新 和正鹏 范锐鸿 林丽华[2] 郭媛[2] 刘江丽 庞浩[1,2] YE Feng;TANG Hongchi;ZHANG Jianbao;HE Zhuxin;HE Zhengpeng;FAN Ruihong;LIN Lihua;GUO Yuan;LIU Jiangli;PANG Hao(College of Life Science and Technology,Guangxi University,Nanning 530004,China;National Engineering Research Center for Non-food Biorefinery,State Key Laboratory of Non-food Biomass and Enzyme Technology,Guangxi Key Laboratory of Bio-refinery,Guangxi Academy of Sciences,Nanning 530007,China;Lijiang Daran Biological Co.Ltd.,Lijiang 674100,China)

机构地区：[1]广西大学生命科学与技术学院,广西南宁530004 [2]广西科学院国家非粮生物质能源工程技术研究中心,非粮生物质酶解国家重点实验室,广西生物炼制重点实验室,广西南宁530007 [3]丽江大然生物有限公司,云南丽江674100

出　　处：《食品科学》2020年第17期45-52,共8页Food Science

基　　金：广西重大科技创新基地建设项目(2018-15-Z03-1206)。

摘　　要：为研究葡甘露低聚糖和低聚果糖热稳定特性,用热重分析仪在不同升温速率下测试两种低聚糖的热稳定性,采用Kissinger法、Kissinger-Akahira-Sunose法和Flynn-Wall-Ozawa法计算得到低聚糖的活化能(E)、指前因子(ln A)、热力学参数以及进行机理函数的判定。结果表明,两种低聚糖的热解过程分为3个阶段,非等温升温速率下的分解峰温在220~300℃。第一阶段是低聚糖干燥脱水的过程;第二阶段低聚果糖的E和ln A均大于葡甘露低聚糖,前者受热解聚生成果二糖和果三糖,迅速结晶化导致E偏高,葡甘露低聚糖机理函数遵循三维扩散和球形对称的Jander方程;第三阶段,葡甘露低聚糖的E和ln A更高,结果表明其热稳定性高于低聚果糖,二者机理函数均遵循随机成核和随后生长的Avrami-Erofeev方程,最后确定低聚糖热解过程热力学参数,即ΔG、ΔH和ΔS。本实验研究葡甘露低聚糖和低聚果糖的热稳定特性,为其应用于食品和医药领域的加工工艺设计提供依据。The thermal stability characteristics of konjac glucomannan oligosaccharides and fructooligosaccharides was tested with a thermogravimetric analyzer under different heating rates.The activation energy(E),pre-exponential factors(ln A),thermodynamic parameters and mechanism functions of the two oligosaccharides were calculated by Kissinger method,Kissinger-Akahira-Sunose(KAS)method and Flynn-Wall-Ozawa(FWO)method and the mechanism equations were determined.The results showed that the pyrolysis process of both oligosaccharides was divided into 3 stages,and the peak temperature of decomposition was 220–300℃under the non-isothermal heating rate.The first stage is the process of oligosaccharides drying and dehydration.At the second stage,the E and ln A of fructooligosaccharides were greater than those of glucomannan oligosaccharides,showing that the former was depolymerized by heat to produce fructodisaccharide and fructotrisaccharide,which can rapidly crystallize leading to a high E.The mechanism function of glucomannan oligosaccharides followed the three-dimensional spherically symmetric diffusion Jander equation.At the third stage,the E and ln A of glucomannan oligosaccharides were higher,showing that the thermal stability was higher than that of fructooligosaccharides.The mechanism functions of both oligosaccharides followed the random nucleation and subsequent growth of Avrami-Erofeev equation.Finally,the thermodynamic parameters of the oligosaccharide pyrolysis process,namelyΔG,ΔH andΔS,were determined.The obtained thermal stability of glucomannan oligosaccharides and fructooligosaccharides provides a basis for the design of processing technology for foods and medicine.

关 键 词：葡甘露低聚糖 低聚果糖 低聚糖 益生元 热力学分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]