壳聚糖/直链淀粉共混物相容性的分子动力学模拟
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  • 英文篇名:Prediction of Miscibility in Chitosan/Amylose Blends by Molecular Dynamics Simulation
  • 作者:刘华 ; 钟业俊 ; 李仕祥 ; 李积华 ; 李资玲 ; 林丽静 ; 周伟
  • 英文作者:LIU Hua;ZHONG Ye-jun;LI Shi-xiang;LI Ji-hua;LI Zi-ling;LIN Li-jing;ZHOU Wei;School of Life Science, Jiangxi Science & Technology Normal University;The National Key Laboratory of Food Science, Nanchang University;Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture; Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences;
  • 关键词:分子动力学 ; 壳聚糖 ; 直链淀粉 ; 径向分布函数 ; Flory-Huggins参数
  • 英文关键词:molecular dynamics;;chitosan;;amylose;;radial distribution function;;Flory-Huggins parameter
  • 中文刊名:GZSP
  • 英文刊名:Modern Food Science and Technology
  • 机构:江西科技师范大学生命科学学院;南昌大学食品科学与技术国家重点实验室;农业部热带作物产品加工重点实验室,中国热带农业科学院农产品加工研究所;
  • 出版日期:2015-07-02 14:23
  • 出版单位:现代食品科技
  • 年:2015
  • 期:v.31;No.192
  • 基金:国家自然科学基金资助项目(81360205);; 农业部热带作物产品加工重点实验室开放基金(KLTCPP-201404)资助
  • 语种:中文;
  • 页:GZSP201508023
  • 页数:8
  • CN:08
  • ISSN:44-1620/TS
  • 分类号:144-150+218
摘要
由于壳聚糖和淀粉在机械、力学及热学特性上具有良好的互补作用,研究两者组分之间的共混性质具有重要的意义。为了预测壳聚糖与淀粉的共混相容性,本文在恒温恒压(NPT)系统和COMPASS力场下,利用分子动力学模拟方法,对直链淀粉/壳聚糖(完全脱乙酰化)在不同质量比下的Flory-Huggins参数χ、原子对之间的径向分布函数及聚合物链的扩散系数进行模拟。研究结果显示,在298 K下,相对直链淀粉/壳聚糖质量比为70/30和50/50而言,质量比为30/70时,其共混体系的χ值最小,分子链的分子间作用力最大,两者聚合物链段的扩散系数都为最大,表明此时的共混相容性要优于质量比为70/30和质量比为50/50的共混体系;直链淀粉能够降低壳聚糖体系中链段的弛豫速率和结晶速率,从而抑制其聚合物链的分子流动性。
        Miscibility in chitosan/amylose blends is of great significance in research, as chitosan and starch show good complementary effects in terms of mechanical and thermal properties. In order to predict the miscibility of chitosan with starch, the Flory-Huggins parameter χ, radial distribution function of atom pair, and diffusion coefficient of the polymer chain were simulated by molecular dynamics simulation, and under the condensed-phase optimized molecular potential for atomistic simulation studies(COMPASS) force field and NPT ensemble. Results indicated that the value of parameter χ was the smallest, the bonding force of molecular chains and diffusion coefficient between amylose and chitosan chain segment were the largest when the mass ratio of amylose/chitosan was 30/70 at the same temperature when compared to the mass ratios of 70/30 and 50/50. This showed that the miscibility of the binary system(mass ratio of 30/70) was better than that of the other two systems. The addition of amylose into chitosan suppressed the mobility of chitosan chains due to a decrease in crystallization and relaxation rate of chitosan caused by amylose chain segments.
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