魔芋葡甘聚糖微粒的力学稳定机制研究探索  

Mechanical Stability Mechanism of Konjac Glucomannan Grain State Based on Molecular Stiffness and Flexibility

作　　者：庞杰[1] 刘微 孙远明[2] 莫新元 王林 蒋学宽[4] 李晶[5] 张辉[6] PANG Jie;LIU Wei;SUN Yuan-ming;MO Xin-yuan;WANG Lin;JIANG Xue-kuang;LI Jing;ZHANG Hui(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350007,China;College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642,China;School of Aerospace Engineering,Tsinghua University,Beijing 100084,China;Konjac Association of China Horticultural Society,Chongqing 400716,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou,Zhejiang 310020,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350007 [2]华南农业大学食品学院,广东广州510642 [3]清华大学航天航空学院,北京100084 [4]中国园艺学会魔芋协会,重庆400716 [5]华中农业大学食品科学技术学院,湖北武汉430070 [6]浙江大学生物系统工程与食品科学学院,浙江杭州310020

出　　处：《粮油食品科技》2022年第2期59-67,共9页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金(31772045)。

摘　　要：魔芋葡甘聚糖(KGM)是来源于我国特产资源——魔芋球茎中的水溶性天然植物多糖,具有良好的吸水性和增稠性等。由于KGM结构复杂、分子量大、特征基团乙酰基亲水性强,机械性能差,限制了其应用。魔芋葡甘聚糖微粒分子链的刚柔性可能会对其微粒状态的力学稳定造成影响。这种奇特分子刚柔性可能是由于分子链的动态变化形成了具有稳定性的KGM微粒。推测分子刚柔性结构变化可以改善KGM微粒分子链的稳定性,得到力学稳定性较好的完整KGM微粒。深入解析“KGM微粒分子刚柔性结构→分子刚柔性结构对KGM微粒力学稳定性影响→分子动力学模拟交互可视分析→实验验证及模型评价→增强KGM力学性能”这个研究过程,揭示魔芋葡甘聚糖微粒状态结构形成的力学稳定机制及其分子刚柔性调控行为,通过计算机模拟进行动态调控,探讨两者之间的关系,旨在揭示魔芋葡甘聚糖微粒状态的力学稳定机制,为后续魔芋微粒在加工过程中所面临的瓶颈问题以及其分子刚柔性调控奠定理论基础。Konjac glucomannan(KGM)is a water-soluble natural plant polysaccharide from Konjac tubers,a special resource in China.It has good water absorption and thickening properties.Due to the complex structure,large molecular weight,and strong hydrophilicity of the characteristic acetyl group,KGM-based materials have poor moisture barrier properties and poor mechanical properties,further limiting their applications.In the early stage,it was found that the rigidity and flexibility of Konjac glucomannan particle molecular chain may affect the mechanical stability of its grain state.This strange molecular rigidity and flexibility may be due to the dynamic change of molecular chain to form stable KGM particles.It is speculated that the change of molecular rigid and flexible structure can improve the stability of molecular chain of KGM particles and obtain KGM particles with good mechanical properties.This paper will deeply analyze the research process of"KGM particle molecular rigidity and flexible structure→effect of molecular rigidity and flexible structure on KGM particle mechanical stability→molecular dynamics simulation interactive visual analysis→experimental verification and model evaluation→strengthening the mechanical properties of KGM based materials".The mechanical stability mechanism of Konjac glucomannan particle state structure formation and its molecular rigidity and flexible regulation behavior were revealed.The dynamic regulation was carried out by computer simulation to explore the relationship between them.The purpose is to reveal the mechanical stability mechanism of Konjac glucomannan particle state and lay a theoretical foundation for the bottleneck problem faced by Konjac refined powder in the processing process and its molecular stiffness and flexibility regulation.

关 键 词：魔芋葡甘聚糖 力学稳定性 结构 机械力作用 凝胶 

分 类 号：TS201.1[轻工技术与工程—食品科学]