| 蚕丝蛋白对魔芋葡甘聚糖结构与溶胶性能的影响 |
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| 引用本文： | 谢丙清,庞杰,谢建华,谭小丹,Srinivas Janaswamy.蚕丝蛋白对魔芋葡甘聚糖结构与溶胶性能的影响[J].现代食品科技,2016,32(10):125-130. |
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| 作者姓名： | 谢丙清 庞杰 谢建华 谭小丹 Srinivas Janaswamy |
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| 作者单位： | （1.福建农林大学食品科学学院，福建福州 350002）,（1.福建农林大学食品科学学院，福建福州 350002）（2.哈佛大学物理系，美国马萨诸塞州 02138）,（3.漳州职业技术学院食品与生物工程系，福建漳州 363000）,（1.福建农林大学食品科学学院，福建福州 350002）,（4.普渡大学惠斯勒碳水化合物研究中心,食品科学系,美国印第安纳州 47907-2009） |
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| 基金项目： | 国家自然科学基金项目（31471704，31271837，31301599）；福建省自然科学基金项目（2014J01378）；福建省中青年教师教育科研项目（JA15697）；福建省高校产学研重大专项（2013N5003） |
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| 摘 要： | 本文研究了蚕丝蛋白对魔芋葡甘聚糖(KGM)结构与溶胶性质的影响。通过溶胀平衡的数学分析方法,计算出偏摩尔自由能的变化,从而预测溶胀平衡参数。与此同时,利用红外光谱、扫描电镜和流变技术,分析了蚕丝蛋白-KGM复配体系的结构特征和流变性质。结果表明:蚕丝蛋白对KGM结构与溶胶性质有显著影响。随着蚕丝蛋白组分比例的增加,KGM分子内的氢键破坏程度增加,其凝胶的粘度及弹性模量下降,凝胶稳定性降低。
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| 关 键 词： | 魔芋葡甘聚糖 蚕丝蛋白 溶胀平衡 结构特征 |
| 收稿时间： | 2015/9/22 0:00:00 |
Influence of Silk Protein on Structure and Sol Properties of Konjac Glucomannan |
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| XIE Bing-qing,PANG Jie,XIE Jian-hu,TAN Xiao-dan and Srinivas Janaswamy.Influence of Silk Protein on Structure and Sol Properties of Konjac Glucomannan[J].Modern Food Science & Technology,2016,32(10):125-130. |
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| Authors: | XIE Bing-qing PANG Jie XIE Jian-hu TAN Xiao-dan and Srinivas Janaswamy |
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| Affiliation: | (1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China),(1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)(2.Harvard University Department of Physics, MA 02138, USA),(3.Department of Food and Biology Engineering, Zhangzhou Profession and Technology Institute, Zhangzhou 363000, China),(1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China) and (4.Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, IN 47907-2009, USA) |
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| Abstract: | Here, the influence of silk protein on the structure and sol characteristics of konjac glucomannan (KGM) was studied. Mathematical analysis of the swelling equilibrium was performed to determine changes in the partial molar free energy and predict parameters associated with the swelling equilibrium. Additionally, the structures and rheological properties of silk protein-KGM hybrids were investigated by Fourier transform infrared spectroscopy (FT-IR)and scanning electron microscopy (SEM) as well as the rheological experiments. The results revealed that silk protein exerted significant influences on KGM structure and sol properties, with damage to hydrogen bonds in the KGM structure increasing along with increase in the ratio of silk protein, thereby leading to decreases in gel viscosity and elasticity. |
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| Keywords: | konjac glucomannan silk protein swelling equilibrium structural characteristics |
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