高压微射流对葡聚糖理化性质和结构的影响

Effect of high pressure microfluidization on physical and chemical properties and structure of glucan

为了研究高压微射流对葡聚糖理化性质和结构的影响,采用高压微射流在40、80、120、160 MPa下对葡聚糖进行处理,研究对溶液中还原糖和葡聚糖链长的变化情况,以及对粒径、黏度和热稳定的影响。结果表明,随着压力的增加,还原糖呈现先增加后减少的趋势,葡聚糖链的断开情况为先增加后减少,粒径尺寸和黏度减小。傅里叶红外光谱图显示葡聚糖的二级结构发生了变化,扫描电镜图显示样品颗粒变小。表明高压微射流影响了葡聚糖的结构,从而影响了理化性质,可以为其在食品工业中的应用提供了理论依据。

For research the effect of high pressure microfluidization on physical and chemical properties and structure of glucan. The paper applied the high pressure microfluidization treatment glucan at 40 MPa, 80 MPa, 120 MPa and 160 MPa, researched the change of reducing sugar and the chain length of glucan, and the influence on the particle size, viscosity and thermal stability. The results showed that the content of reducing sugar and glucan increased firstly and then decreased at different pressure, but higher than that of untreated samples, particle size and viscosity decreased at different pressure. Fourier transform infrared spectra showed that glucan secondary structure had changed, scanning electron microscopy showed the sample particles become smaller. Indicated that the high pressure microfluidization impacted the structure of the glucan, which affected the chemical properties, and for its application in the food industry provided a theoretical basis.