硫酸铵分级大豆种皮多糖组分微观结构及特性研究

Studies on Microstructure and Characteristics of Polysaccharides from Soy Hull Fractionatedby Ammonium Sulfate

通过分子质量、单糖组成、傅里叶变换红外光谱(FT-IR)、扫描电镜(SEM)、原子力显微镜(AFM)、热重分析(TG)和流变分析等方法,对比硫酸铵分级大豆种皮多糖组分的组成成分和微观结构。研究发现水提大豆种皮粗多糖(WSHP)主要是由半乳糖和甘露糖组成,而经40%和60%硫酸铵分级的多糖组分(ASHP40、ASHP60)主要由半乳糖和木糖组成。此外,ASHP40多糖含量最高,达55.67%,相对分子质量较WSHP低;ASHP40和ASHP60的表面结构疏松,且ASHP60具有明显的网络结构。然而,硫酸铵分级降低了多糖组分的分子间相互作用,使其表观黏度低,热稳定性差。本研究结果表明硫酸铵分级的大豆种皮多糖组分具有不同组成成分和微观结构,其热稳定性和流变特性差异显著。

This study was analyzed the structure and characteristics of soy hull polysaccharide by ammonium sulfate graded,which used by molecular weight,monosaccharide composition,Fourier transform infrared spectroscopy(FT-IR),scanning electron microscope(SEM),atomic force microscope(AFM),thermogravimetric analysis(TG)and rheological analysis.The study found that the water-extracted soy hull crude polysaccharide(WSHP)was mainly composed of galactose and mannose,while the polysaccharide fraction graded by 40%and 60%ammonium sulfate(ASHP40,ASHP60)was mainly composed of galactose and xylose.In addition,ASHP40 had the highest polysaccharide content,reaching 55.67%,and its relative molecular weight was lower than WSHP.The surface structure of ASHP40 and ASHP60 was loose,and ASHP60 had an obvious network structure.However,ammonium sulfate grading reduces the intermolecular interactions of polysaccharide components,resulting in low apparent viscosity and poor thermal stability.Therefore,this study proved that soy hull polysaccharides graded with ammonium sulfate had different compositions and microstructures,making these thermal stability and rheological properties significantly different.