魔芋葡甘露聚糖的化学结构与流变性质

本文着重研究了从四川白魔芋(Amorphophallus albus)和花魔芋(Amorphophallus rivieri)分离而得的白魔芋葡甘露聚糖(aKGM)和花魔芋葡甘露聚糖(rKGM)的化学结构与流变性质,还研究了aKGM与其它多糖黄原胶(XanthanGum 简称XG)的协同作用以及aKGM与蛋白质的相互作用。由X-射线衍射法证明aKGM与rKGM均属无定形结构,因而具有非常强的吸水膨胀性能:由凝胶过滤与光散射法证明aKGM的分子量大于rKGM,两者的分子量都较均一;由HPLC法测得aKGM与rKGM中葡萄糖(G)与甘露糖(M)的摩尔比分别为1:1.70与1:1.60。魔芋葡甘露聚糖(Konjac Glucomannan 简称KGM)水溶液为典型的假塑性流体,aKGM水溶液的稠度大于rKGM。研究结果表明,KGM-XGKGM-SP与I(SPI为分离大豆蛋白)是两种新型的胶凝剂,这对于拓宽魔芋的应用范围有极其重要的价值。.

The Chemical Structure and Rheological Properties of Konjac Glucomannan

Two kinds of konjac glucomannan (KGM), named aKGM and rKGM, were isolated from the tubers of Amorphophallus albus and rivieri respectively. The chemical-Structure and the rheological properties of aKGM and rKGM, synergism of KGM anti xanthan gum, as well as interaction of KGMand protein were studied in detail. The x-ray diffraction data showed that grains of aKGM and rKGM were amorphous. So the swelling capacity of the KGM is very strong. The results of gel filtration and light scattering showed that molecular weight of aKGM was higher than that of rKGMo The molar ratios of G and M in aKGM and rKGM were 1:1.7 and 1:1.6 respectively The aqueous soluton of KGM is a typical pseudoplastic fluid. The consistency of the solution of aKGM is greater than that of rKGM. Based on application test, both of KGM-XG and KGM-SPI (Soy protein isolate) can be regarded as new types of gelling agent. Therefore the applicable field of the konjac will be widened significantly.