塔拉多糖胶的研究

Study on Properties of Caesalpinia spinosa Polysaccharide Gum

研究了塔拉豆的化学组成和塔拉多糖胶的化学结构及流变性质.塔拉豆中蛋白质含量为13.2%,胚乳占种子组成的30.5%.通过GC,PC,IR及NMR分析表明:胚乳中含有78.0%的半乳甘露聚糖,主链是以β-(1,4)-苷键连接的D-吡喃甘露糖,支链是以α-(1,6)-苷键连接的D-吡喃半乳糖,半乳糖与甘露糖配比为1∶2.4.塔拉胶水溶液为假塑性流体,其1%水溶液表观粘度达313mPa·s(30℃,170S-1),塔拉多糖胶与黄原胶或卡拉胶共混能形成凝胶.

The chemical components of Caesalpinia spinosa seeds, the chemical structure and its rheological properties of polysaccharide gum were discussed. It was determined that endosperm accounted for about 30.5% of the total weight of Caesalpinia spinosa seeds and the protein content reached 13.2% of the seed weight. Analyses by GC, PC, IR and NMR showed that the endosperm of Caesalpinia spinosa seeds contained 78.0% of galactomannan with galactose to mannose rationed by 1∶2.4. The chemical structure of galactomannan is β-(1,4)-linked D-mannopyranosyl residues as the main chain and α-(1,6)-linked D-galactopyranosyl residues in the side chain. Caesalpinia spinosa polysaccharide gum is non-newton fluid. Its viscosity of 1% concentration is 313 mPa.s(30℃,170S^(-1)). And Caesalpinia spinosa polysaccharide gum can be synergistic thickening and synergistic gelling with Xanthangum or carrageenan.