毡毛薯蓣地下块茎碱性环境形成凝胶的研究  

Study on Gel Formation of Rhizome of Dioscorea velutipes in Alkaline Environment

作　　者：刘明研[1] 陈冉 曹华涛 杨涛 刘品华 杨芬 LIU Mingyan;CHEN Ran;CAO Huatao;YANG Tao;LIU Pinhua;YANG Fen(Guangxi Baise Agricultural Technical Secondary School,Baise 533000,China;College of Chemistry and Environmental Scinece,Qujing Normal University,Qujing 655011,China;Panna(Changzhou)Instruments Co.,Ltd.,Changzhou 213000,China)

机构地区：[1]广西百色农业学校,广西百色533000 [2]曲靖师范学院化学与环境科学学院,云南曲靖655011 [3]常州磐诺仪器有限公司,江苏常州213000

出　　处：《中国野生植物资源》2025年第1期29-35,共7页Chinese Wild Plant Resources

基　　金：广西壮族自治区职业教育教学改革研究项目(GXZZJG2023A014);云南省科技厅地方本科高校基础研究联合专项资金项目(202101BA070001-214)。

摘　　要：目的:探究毡毛薯蓣地下块茎在碱性环境下形成不可逆凝胶的成分及其结构特征变化。方法:采用淀粉酶水解、乙醇沉淀及离心分离等手段,确定形成不可逆凝胶的成分。利用离子色谱法和气相色谱法检测凝胶形成过程中产生的小分子物质。通过测量单位面积承受的质量来评估中性蛋白酶水解对凝胶强度的影响。结果:毡毛薯蓣地下块茎在碱性条件下形成凝胶的成分是粗多糖。凝胶形成的过程中脱NH3量为0.003 3 mol/100 g,同时形成总挥发性酸的量为0.034 8 mol/100 g。中性蛋白酶水解50 min内凝胶强度下降非常显著。结论:毡毛薯蓣地下块茎中的粗多糖由糖残基链段和蛋白质链段组成,在碱性环境下脱出NH3及甲酸根从而形成不可逆凝胶。Objective:To study the composition and structural characteristics of irreversible gel formed from the underground tubers of Dioscorea velutipes under alkaline conditions.Methods:The component of irreversible gel was determined by hydrolysis with amylase,precipitation with ethanol and centrifugation.Small molecules during gel formation were detected by ion and gas chromatography.The effect of neutral protease hydrolysis on gel strength was tested using the mass per unit area.Results:The gel formed by D.velutipes tubers under alkaline conditions contained crude polysaccharides.During gel formation,the amount of NH3 released was 0.0033 mol/100 g,with a concurrent production of total volatile acids at 0.0348 mol/100 g.Neutral protease hydrolysis resulted in a significant decrease in gel strength within 50 min.Conclusion:The crude polysaccharides in the underground tubers of D.velutina consists of sugar residue segments and protein chains,which can form irreversible gel by removing NH3 and formate radical under alkaline condition.

关 键 词：毡毛薯蓣 NH3 甲酸根 凝胶强度 

分 类 号：TS201.2[轻工技术与工程—食品科学]