| 辐照对结冷胶分子量及其凝胶性质的影响 |
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| 引用本文： | 杨天怡,古立谦,朱莉,詹晓北. 辐照对结冷胶分子量及其凝胶性质的影响[J]. 辐射研究与辐射工艺学报, 2014, 0(3): 46-53 |
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| 作者姓名： | 杨天怡 古立谦 朱莉 詹晓北 |
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| 作者单位： | [1]江南大学生物工程学院糖化学与生物技术教育部重点实验室,无锡214122 [2]日照职业技术学院食品工程学院,日照286826 [3]江苏瑞光生物科技有限公司,无锡214125 |
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| 基金项目： | 国家科技支撑计划（2011BAD23B04）、国家“863”计划（2012AA021505）、无锡市科技支撑计划（CLE01N1208）和国家自然科学基金项目（No.31171640）资助 |
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| 摘 要： | 以60Coγ-射线对固态结冷胶粉末进行辐照,剂量范围0-175 kGy,并采用凝胶渗透色谱仪、傅里叶红外变换光谱仪及质构分析仪等设备对经过辐照的结冷胶分子量、分子量分布、结构以及凝胶性能和抗氧化活性进行表征和测定。结果表明,当辐照剂量达到175 kGy时,结冷胶重均分子量已从原先的44万降低到7万,且水溶液在本实验条件下已无法形成凝胶。辐照使结冷胶粉末降解,且随着剂量的增大结冷胶分子量和凝胶强度均减小,辐照后的结冷胶具有抗氧化活性。
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| 关 键 词： | 结冷胶 辐照降解 分子量 凝胶性质 抗氧化活性 |
Effects of gamma-ray irradiation on the molecular weight and gel properties of gellan gum |
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| YANG Tianyi,GU Liqian,ZHU Li,ZHAN Xiaobei. Effects of gamma-ray irradiation on the molecular weight and gel properties of gellan gum[J]. Journal of Radiation Research and Radiation Processing, 2014, 0(3): 46-53 |
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| Authors: | YANG Tianyi GU Liqian ZHU Li ZHAN Xiaobei |
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| Affiliation: | 1 Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;2 School of Food Engineering, Rizhao Polytechnic College, Rizhao 276826, China;3 Jiangsu Rayguang Biotechnology Co. Ltd., Wuxi 214125, China) |
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| Abstract: | Gellan gum was irradiated by 60Co γ-rays at 0-175 kGy in dry atmosphere. The molecular weight, molecular weight distribution, structure, solution pH value, and gel strength of gellan gum were determined and characterized using gel permeation chromatography （GPC）, fourier-transform infrared spectra （FT-IR）, texture analyzer（TA.XT plus） and so on. The results show that the weight average molecular weight of gellan gum decreased from 440 kDa to 70 kDa at absorbed dose of 175 kGy, and its water solution cannot form gel under certain conditions. It reveals that the molecular weight and gel strength of gellan gum decrease gradually with increasing absorbed doses, and the degradation products exhibit antioxidant activities. |
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| Keywords: | Gellan gum Irradiation degradation Molecular weight Gel properties Antioxidant activities |
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