GPC-LS联用法研究魔芋葡甘聚糖分子链形态

Study on Molecular Chain Morphology of Konjac Glucomannan with GPC-Light Scattering

采用凝胶渗透色谱-激光光散射联用(GPC-LS)研究了经酶解后的魔芋葡甘聚糖(KGM)重均分子量(Mw)、均方根旋转半径(Rg)、构象指数(β)与温度的相关性,并结合KGM的特性粘度拟合酶解KGM的Mark-Houwink方程。结果显示:Rg与Mw表现出近似的正相关性,且Mw、Rg及β随温度升高而逐渐增大,酶解KGM的Mark-Houwink方程为[η]=5.9×10-1Mw0.562。

The correlation between the molecular weight （Mw）of konjac glucomannan（KGM） after enzymatic hydrolysis, root mean square ratio of gyration （Rg）, conformation index （β）and temperature were studied by gel permeation chromatograph-laser light scattering, and combined with the intrinsic viscosity of KGM which fitted the Mark-Houwink equation. The Rg and Mw exhibit similar positive correlation, and Mw, Rg and β inhence with the temperature. The enzymolysis of KGM follows the Mark-Houwink equation of [η]= 5.9×10^-1Mw^0.562