食品科学2016，Vol.37Issue(19)：54-58,5.DOI:10.7506/spkx1002-6630-201619009
魔芋葡甘聚糖与可得然胶的相互作用
Interactions between Konjac Glucomannan and Curdlan
摘要
Abstract
The interaction between konjac glucomannan (KGM) and curdlan was evaluated by molecular dynamic simulation. The viscosity and shear stress of KGM/curdlan sol were measured as a function of shear rate by a rotational rheometer at 25℃. The molecular morphology of KGM and curdlan in water solution were observed by transmission electron microscopy (TEM) and atomic force microscopy (AFM). The results of molecular dynamic simulation and rheological behavior showed that hydrogen bond interactions existed between KGM and curdlan. The collaborative stress index increased from 1.43 to 1.97, suggesting KGM/curdlan sol has synergistic viscosification due to the interactions between KGM and curdlan. TEM and AFM results showed the formation of interpenetrating network structure between KGM and curdlan, which may be driven by hydrogen bonding interactions, and this interaction was further confirmed by the microscopic level.关键词
魔芋葡甘聚糖/可得然胶/分子动力学模拟/分子形貌/相互作用Key words
konjac glucomannan/curdlan/molecular simulation/molecular morphology/interaction分类
轻工纺织引用本文复制引用
蒋明峰,肖满,倪学文,严文莉,匡映,沈阅,姜发堂..魔芋葡甘聚糖与可得然胶的相互作用[J].食品科学,2016,37(19):54-58,5.基金项目
国家自然科学基金青年科学基金项目（31301428）；国家自然科学基金面上项目 （）
