Na~+和Ca~(2+)对大豆果胶类多糖黏度行为的影响
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摘要
探讨阳离子Na+和Ca2+对大豆果胶类多糖(SPP)黏度的影响,结果表明:SPP在Na+和Ca2+存在情况下,特性黏度降低,在稀释区时,SPP受离子影响,分子链柔性提高,并且大豆果胶在研究范围内不同环境条件下均为刚性杆状构象。
This study investigated the effects of sodium and calcium cations on the viscosity of soy pectic polysaccharide(SPP).The inherent viscosity of SPP was decreased in the presence of Na+ or Ca2+.Both cations increased the molecular flexibility of SPP chains in the dilution zone.Moreover,SPP had a rigid rod-like conformation under the conditions adopted in the present study.
This study investigated the effects of sodium and calcium cations on the viscosity of soy pectic polysaccharide(SPP).The inherent viscosity of SPP was decreased in the presence of Na+ or Ca2+.Both cations increased the molecular flexibility of SPP chains in the dilution zone.Moreover,SPP had a rigid rod-like conformation under the conditions adopted in the present study.
引文
[1]周艳红,金征宇.大豆皮果胶多糖的提取工艺研究[J].食品工业科技,2004,25(3):76-78.
[2]郑建仙,丁霄霖.大豆膳食纤维化学与工艺学的研究(Ⅱ)化学结构鉴定(上)[J].中国粮油学报,1995,10(3):16-22.
[3]张庆轩,杨普江,杨国华.大豆种皮果胶的制备及果胶性质分析[J].食品研究与开发,2005,26(5):40-43.
[4]张庆轩,杨普江,杨国华.酸提取大豆种皮果胶的工艺优化[J].食品科学,2005,26(12):156-159.
[5]GNANASAMBANDAM R,PROCTOR A.Preparation of soy hullpectin[J].Food Chemistry,1999,65(4):461-467.
[6]KALAPATHY U,PROCTOR A.Effect of acid extraction and alcoholprecipitation conditions on the yield and purity of soy hull pectin[J].Food Chemistry,2001,73(4):393-396.
[7]MONSOOR M A.Effect of drying methods on the functionalproperties of soy hull pectin[J].Carbohydrate Polymers,2005,61(3):362-367.
[8]刘贺,朱丹实,何余堂,等.一种大豆种皮果胶类凝胶多糖的制备方法:中国,201110400583.3[P].
[9]刘贺,郭晓飞,刘昊东,等.大豆皮果胶酶法脱酯参数研究[J].食品工业科技,2011,32(5):273-275.
[10]刘贺,王雪,郭晓飞,等.果胶-壳聚糖复合凝胶网络色素扩散动力学[J].食品科学,2011,32(9):72-75.
[11]刘贺,郭晓飞,胡洋,等.利用大豆皮果胶凝胶包埋保加利亚乳杆菌的初步研究[J].乳业科学与技术,2010,34(2):51-54.
[12]刘贺,郭晓飞,李君,等.大豆种皮多糖在甘露聚糖酶修饰下力学行为的演变[J].食品工业科技,2012,33(4):180-184.
[13]ANTONIOU E,BUITRAGO C F,TSIANOU M,et al.Solvent effectson polysaccharide conformation[J].Carbohydrate Polymers,2010,79(2):380-390.
[14]张倩,江萍,李祖明,等.大豆蛋白与魔芋多糖复合凝胶对发酵型辣椒饮料澄清效果的研究[J].食品科学,2004,25(2):213-217.
[15]潘江球,郭赛厚,石旭东,等.浑浊型番茄饮料稳定性研究[J].食品科学,2007,28(8):138-144.
[16]殷露琴,王璋,许时婴.可可粉饮料的稳定性研究[J].食品科学,2007,28(3):166-171.
[17]YOO S H,FISHMAN M L,HOTCHKISS A T,Jr,et al.Viscometricbehavior of high-methoxy and low-methoxy pectin solutions[J].FoodHydrocolloids,2006,20(1):62-67.
[18]冯涛,顾正彪,金征宇.凉粉草胶稀溶液的性质[J].食品与生物技术学报,2006,25(6):93-96.
[19]YOO S H,LEE B H,SAVARY B J,et al.Characteristics ofenzymatically-deesterified pectin gels produced in the presenceof monovalent ionic salts[J].Food Hydrocolloids,2009,23(7):1926-1929.
[20]冯涛,顾正彪,金征宇.外加盐对凉粉草胶溶液的耐盐性和分子链刚性度的影响[J].农业工程学报,2007,23(1):246-250.
[2]郑建仙,丁霄霖.大豆膳食纤维化学与工艺学的研究(Ⅱ)化学结构鉴定(上)[J].中国粮油学报,1995,10(3):16-22.
[3]张庆轩,杨普江,杨国华.大豆种皮果胶的制备及果胶性质分析[J].食品研究与开发,2005,26(5):40-43.
[4]张庆轩,杨普江,杨国华.酸提取大豆种皮果胶的工艺优化[J].食品科学,2005,26(12):156-159.
[5]GNANASAMBANDAM R,PROCTOR A.Preparation of soy hullpectin[J].Food Chemistry,1999,65(4):461-467.
[6]KALAPATHY U,PROCTOR A.Effect of acid extraction and alcoholprecipitation conditions on the yield and purity of soy hull pectin[J].Food Chemistry,2001,73(4):393-396.
[7]MONSOOR M A.Effect of drying methods on the functionalproperties of soy hull pectin[J].Carbohydrate Polymers,2005,61(3):362-367.
[8]刘贺,朱丹实,何余堂,等.一种大豆种皮果胶类凝胶多糖的制备方法:中国,201110400583.3[P].
[9]刘贺,郭晓飞,刘昊东,等.大豆皮果胶酶法脱酯参数研究[J].食品工业科技,2011,32(5):273-275.
[10]刘贺,王雪,郭晓飞,等.果胶-壳聚糖复合凝胶网络色素扩散动力学[J].食品科学,2011,32(9):72-75.
[11]刘贺,郭晓飞,胡洋,等.利用大豆皮果胶凝胶包埋保加利亚乳杆菌的初步研究[J].乳业科学与技术,2010,34(2):51-54.
[12]刘贺,郭晓飞,李君,等.大豆种皮多糖在甘露聚糖酶修饰下力学行为的演变[J].食品工业科技,2012,33(4):180-184.
[13]ANTONIOU E,BUITRAGO C F,TSIANOU M,et al.Solvent effectson polysaccharide conformation[J].Carbohydrate Polymers,2010,79(2):380-390.
[14]张倩,江萍,李祖明,等.大豆蛋白与魔芋多糖复合凝胶对发酵型辣椒饮料澄清效果的研究[J].食品科学,2004,25(2):213-217.
[15]潘江球,郭赛厚,石旭东,等.浑浊型番茄饮料稳定性研究[J].食品科学,2007,28(8):138-144.
[16]殷露琴,王璋,许时婴.可可粉饮料的稳定性研究[J].食品科学,2007,28(3):166-171.
[17]YOO S H,FISHMAN M L,HOTCHKISS A T,Jr,et al.Viscometricbehavior of high-methoxy and low-methoxy pectin solutions[J].FoodHydrocolloids,2006,20(1):62-67.
[18]冯涛,顾正彪,金征宇.凉粉草胶稀溶液的性质[J].食品与生物技术学报,2006,25(6):93-96.
[19]YOO S H,LEE B H,SAVARY B J,et al.Characteristics ofenzymatically-deesterified pectin gels produced in the presenceof monovalent ionic salts[J].Food Hydrocolloids,2009,23(7):1926-1929.
[20]冯涛,顾正彪,金征宇.外加盐对凉粉草胶溶液的耐盐性和分子链刚性度的影响[J].农业工程学报,2007,23(1):246-250.