魔芋葡甘聚糖园二色性与食品营养学性能相关性初探

Primary Study on Relativity between Circular Dichroism and Food Nutriology Performance of Konjac Glucomannan

研究了温度、pH、钙离子、硼和刚果红等对魔芋葡甘聚糖溶液园二色性的影响,结果显示在高pH条件下产生新的cotton效应,其余均表现为不同程度吸收强度的变化。说明魔芋葡甘聚糖聚集态中不含高度有序的结构,乙酰基对高级结构有重要影响。初步讨论了这些变化分别与魔芋葡甘聚糖的溶涨、不可逆凝胶食品形成机理、凝胶食品中钙的解析以及魔芋精粉的阻溶作用等性能可能存在相关性。

Studied the influence of temperature, pH, Ca2+, boron and congo red on circular dichroism of konjac glucomannan,the results showed that it brought a new cotton effect when in high pH, the rest mainly brought out the changes on absorptionintensity in different extent. Therefore aggregation of konjac glucomannan included no quite ordered structure and acetyl hadvery important influence on aggregation structure. Discussed for preliminary step on the possible relativity between the changesof circular dichroism spectroscopy and swelling of konjac glucomannan, mechanism of irreversible gel food, resolution of calciumin gel food and anti-swelling character of konjac flour.