【作者】 姚闽娜； 冯爱军； 曾援； 范琳琳； 庞杰；

【Author】 Yao Minna;Feng Aijun;Zeng Yuan;Fan Linlin;Pang Jie;College of Food Science,Fujian Agriculture and Forestry University;

【机构】 福建农林大学食品科学学院；

【摘要】 为研究超高静压场对魔芋葡甘聚糖(KGM)结构稳定性的影响,采用X-射线衍射(XRD)、扫描电子显微镜、激光拉曼光谱、透射电子显微镜、示差热分析(DSC)等分析技术手段,系统表征经3种高压场(100、300、500MPa)处理后的魔芋葡甘聚糖的结构。其拉曼光谱、扫描电镜图、透射电镜图显示高压处理对KGM固体状态原有的规律性的纤维链有所破坏;电镜图片显示规则的纤维链发生了不同程度的断裂;透射电镜扫描显示,在水的体系中,KGM因分子内和分子间的氢键作用形成大小均一的凝胶颗粒。DSC研究发现超高静压处理对KGM的热特性有影响,其中以100MPa处理和500MPa处理20min以上的影响最为显著。X-射线衍射图显示,KGM形成了较多的晶体。本研究结果以期为KGM结构的深入研究以及KGM相关食品深加工中物理场的选择提供参考。更多还原

【Abstract】 In this paper,X-ray diffraction,scanning electron microscope,laser Raman spectra,transmission electron microscope etc.were used to investigate the effects of high static pressure treatment on the structure stability of konjac glucomannan(KGM).The structure of KGM after being treated by three kinds of pressure(100、 300、 500MPa) were characterized.Experimental results showed that the regular fiber chains of KGM solid state were destroyed to some extent after treatment.Transmission electron scanning results indicated that KGM form uniform granulated gel due to the intramolecular and intermolecular hydrogen bond in aqueous phase.DSC research showed that high static pressure treatment influence the thermo characteristics of KGM,especially under 100 MPa and 500 MPa treatment for 20 min.XRD image showed that,KGM forms more crystals.Research results provide helpful reference for the chose of physical field in food processing of KGM related food.更多还原