摘要
天然可再生魔芋葡甘聚糖水溶液在低浓度(0.8%以上)时可完成从溶胶到凝胶的不可逆转变,并具有特殊的理化性质和独特的应用性能。本文围绕魔芋葡甘聚糖物理交联引起的凝胶化所涉及的软物质内部重新装配过程中的具有挑战意义的凝聚态物理基本科学问题,在国家科技支撑计划课题(2007BAE42804)的资助下,采用高分子化学、高分子物理理论和多种现代分析测试技术对魔芋葡甘聚糖的部分初级结构,溶剂处理方法对KGM的含量和形貌的影响,KGM在水溶液中稀至浓溶液的凝聚态行为以及KGM溶液环境对其凝聚态行为进行了详细地研究。结果表明：
1.多种显微技术观察证实了KGM在细胞中、KGM本体、KGM稀至浓溶液的形貌以及KGM溶液环境变化对KGM形貌的影响。结果显示：魔芋葡甘聚糖颗粒存在于异细胞中,体积巨大,葡甘露聚糖颗粒为纯净的半透明晶体,晶体表面的KGM分子缠绕形成了“小格”,扫描电镜下,0.1%的KGM水溶液浓度从0.1%逐渐升高到5.0%时,KGM表面空洞的数目增多,孔径减小；最后逐渐链接成片。原子力显微镜下观察到：KGM在水溶液中的浓度为0.1ug/ml、5ug/ml、10ug/ml、60ug/ml、100ug/ml时,KGM自由伸展的链状结构聚集体宽度分别是45.50nm、30.0nm、187.91nm、218.99nm、362.46nm、高度分别是0.14nm、0.177nm、0.485nm、0.99nm、4.66nm,由于KGM大分子的溶剂化而扩张,卷曲的KGM大分子因周围包围着溶剂而伸展,KGM分子线团不能彼此接近,排斥体积增大,直观看到在分子形貌变宽。
2高纯魔芋葡甘聚糖提取的最优方案为溶胀浓度0.1%,溶胀温度80。C,溶胀时间15h,乙醇浓度90%。其影响顺序为：溶胀时间>温度>乙醇浓度>精粉浓度。KGM含量提高到了95.45%,得率达到0%。纯化后的KGM样品中葡萄糖和甘露糖的摩尔比是1：1.7；葡甘聚糖主链链接方式为1→4、1→2连接,分支处的链接为1→6,不存在1→3链接的方式。葡萄糖残基2006个,甘露糖残基3409个。
3.通过乌氏粘度法、激光光散射结合凝胶渗透色谱以及利用特性粘度结合GPC魔芋葡甘聚糖在水溶液中的分子链参数：KGM水中的特性粘度为1755.56ml/g,Huggins常数为O.34.Mw=877200g/ml、Mn=837700g/mol、 Mz=1803400g/mol、MP=993200g/mol,其分子量分布Mw/M,,=1.047,均方根旋转半径Z1/2=121.9nm第二维里系数A2=(1.175±0.495)×10-2(mol·ml/g2),高分子-溶剂相互作用参数χ1=0.487；KGM的Mark-Houwink方程为[η]=5.19×10-4Mn0.90,水是KGM的良溶剂,pH=l、pH=2、pH=3、pH=4和pH=5时KGM在水溶液中的特性粘度[η]分别为898.49ml/g、1511.86ml/g、1630.46ml/g、1692.91ml/g以及1715.57ml/g。Huggins常数分别为0.98、0.76、0.39、0.36以及0.35。
4.通过稳态扫描结合动态扫描,探讨了KGM溶液、溶胶、凝胶转变及转变过程中接触浓度、浓度分区、缠结以及网络结构等基本凝聚态行为。
(1)KGM溶液的临界浓度为0.11%, KGM线团交叠值为2.0,此浓度时分子链的扩张体积内已有分子链的重叠,其重叠度约含有5.8根分子链。KGM的溶液范围小于或等于0.1%,此时呈现牛顿流体的特性,而超过0.15%就表现出非牛顿流体的性质。KGM在溶液体系中,其孤立分子链模型可以用Rouse-Zimm珠-簧模型来描述。当KMG溶液浓度从0.025mg/ml增加到1.0mg/lKGM浓度,从体积排除色谱法中测试到的KGM分子量则从7.55×105降低到了6.35×105,降低了15.9%,表现出KGM分子在水溶液中随着浓度的增加,KGM线团相互靠近,线团尺寸收缩,甚至交叠。
(2)随着KGM浓度的增加,KGM溶胶形成,KGM溶胶的范围为0.15%～2.3%,KGM在溶胶中的剪切应力与剪切速率偏离了线性关系,其稠度系数和非牛顿流体指数与浓度的关系分别为：K=4.29×e2.11C-7.96和n=0.79e-256C+0.29。当KGM浓度达1.5%时,交点频率为0.8,小于1,KGM溶胶中分子链达到凝聚缠结；用Winter和Chambon确立的方法确定了KGM溶胶—凝胶转变的临界浓度为2.33%,KGM分子链间的相互作用从凝聚缠结变为了拓扑缠结。KGM溶胶可以用Burgers模型来描述。
(3)KGM在水溶液中的浓度超过2.3%时,形成了KGM凝胶。浓度与网链分子量的变化数学关系为Me=4.29e-2.31C+1.53×10-7e-0.58C+1.8×105。KGM分子由拓扑缠结转变为局部网络结构；当KGM浓度达到5.0%甚至更高的浓度时,网链分子的减小变化小,KGM分子链间局部网络结构转变形成连续网络结构。高度缠结的KGM在水中形成连续的网络是导致其凝胶化的机理。KGM在凝胶中缠结的分子链可以用蠕动模型来描述,在KGM凝胶网络结构可以用相似形变模型来描述。
(4)随着KGM溶胶浓度的升高,KGM的G'与G”同时升高。KGM溶胶的浓度在0.5～1.5%时,其G”和G'都随着温度的升高而下降,浓度越低,模量下降越明显,储能模量G'的下降更突出,从25℃和90℃时模量的变化来看,低浓度时的模量变化率更高。KGM浓度超过凝聚缠结浓度(1.5%),随着温度的增加,体系的耗损模量和储能模量先下降,后增加的趋势,浓度越低,模量下降越明显,说明高浓度导致的局部网络结构(浓度达5.0%)甚至连续网络的力学强度比拓扑缠结更大,更能抵抗温度产生的解缠结；浓度越高,模量从降低走向升高的温度越低(如从85℃提前至60℃)。
(5)过低的pH值,如pH=1,可以把0.5%KGM溶胶从假塑性流体变成牛顿流体,使5.0%的KGM凝胶的模量降低达1000倍；在pH为4～10的环境对KGM稀至浓体系的流变性影响小；pH=13时,导致了化学交联。
(6)0.5%KGM溶胶和5.0%的KGM凝胶在含不同浓度尿素分子的溶液中的流体性质不发生改变。但是,低浓度尿素的存在(在0.01～0.1mol/L范围)会升高耗损模量和储能模等；高浓度尿素(浓度为0.1～1mol/L)则降低其耗损模量和储能模等值。由于氢键而新形成的物理交联点的增大,导致KGM线团运动对缠结的影响减少,体系对温度的变化不敏感。
(7)因为盐离子介入,改变了KGM分子周围的电荷,导致KGM大分子链卷曲,KGM凝胶内部网络结构遭到破坏,从而使KGM凝胶的耗损模量和储能模量的变化；盐离子对KGM凝胶中大分子缠结点的密度影响小,但对KGM分子链缠结强度有一定的影响,这是因为水合盐离子的静电吸引作用和体积位阻效应,导致KGM分子链间的作用力增大和减小。
高聚物是有许多高分子链聚集而成,有时即使相同链结构的同一种聚合物,在不同加工成型条件下,会产生不同的聚集态,而魔芋葡甘聚糖在不同溶剂中行为研究是高聚物多糖的凝聚态基础特性的重要内容。本文研究成果对天然大分子多糖的溶液理论的完善具有一定的学术价值。同时可以为魔芋葡甘聚糖在农业、食品、化工、石油、环保、国防军工等领域的进一步开发应用提供有价值的技术支撑。
Gel with special physical-chemical properties and unique applied performance could be transformed irreversibility from konjac glucomannan(KGM) sol as it was in aqueous solution at low concentration (over0.8%). This paper centered on the physical crosslinking KGM gelation involved in the basic problems with challenging in condensed matter physics about soft substance reassembly process. Partial primary structure, influence of solvents treatment on the contents and morphology of KGM, condensed properties of KGM in aqueous solution from diluted to concentrated polysaccharides region and influence of environmental factors on the condensed properties were investigated by polymer chemical and polymer physical theories and modern testing means. The research was supported by The National Key Technology R&D Program (2007BAE42B04).
KGM morphology and the influence of solution environments on KGM morphology in plant cells, in bulk and in aqueous solutions from diluted to concentrated polymer region were investigated by microscopy. The enormous KGM grains which were pure translucent crystals were located in idioblast. The chain entanglement in KGM led to irregular small squares. The Scan Electron Microscope (SEM) examination showed that there had been an increase in holes and a decrease in diameter of the holes of the KGM solution as the concentration of KGM in aqueous solution increased from0.1%to5.0%. Atomic Force Microscope (AFM) examination showed that the concentrations of KGM in aqueous solution were0.1,5.0,10.0,60.0and100.0ug/ml respectively, and the aggregates of molecules were45.50,30.01,187.91,218.99and362.46nm in width and0.14,0.17,0.49,0.99and4.66nm in height. The results showed that solvation of KGM promoted molecule elongation.
The orthogonal test design was used to arrange experiments to establish optimal purification of KGM. The optimal purification technology was as follows:0.1%KGM, at temperature of80℃for15hours,90%ethanol. KGM contents ranged up to95.45%, the yielding rate of KGM was80%. KGM consisted of1→4linked glucose and mannose units. KGM composed of1→6branched chain. There were2006glucosyls and3409mannosyls. The mole ratio was1:1.7.
KGM samples were characterized by ubbelodhe viscodimeter and aqueous gel permeation chromatography coupled with multi angle laser light scattering (GPC-MALLS) and refractive index detector (RID). Further determination was undertaken by combining intrinsic viscosity with GPC. The intrinsic viscosity of KGM in aqueous solution was1755.56ml/g, Huggins coefficient was0.34. Mw=877200g/ml Mn=837700g/mol Mz=1803400g/mol Mp=993200g/mol, MW/MH=1.047 Rheological measurements were carried out to discuss the fundamental problem such as contact concentration, different ranges of concentration, entanglement an network of KGM solution, sol and sol-gel transform.
The overlap concentration (c*) of KGM solution was0.11%, KGM chains became congested and eventually touch each other. At the so-called overlap concentration, there were5.8chains for each cube of a volume of a KGM sphere. At c0.15%, the KGM solution was pseudoplastic fluid. Rouse-Zimm model provided the correct expressions of KGM chain dynamics. The molecular mass determined by SEC-RID was decreased from7.55×105g/mol to6.35×105g/mol as the concentration of KGM in aqueous was increased from0.025mg/ml to1.0mg/l. The molecular mass fell15.9%. KGM coils would be closer with the increase in concentration, the size of KGM coils did not have a sufficient space available, the chains were overlapped.
The concentration from0.15%to2.30%belonged to KGM solution, which showed a Newtonian-fluid characteristic and the exponential growth viscosity. K=4.29×e2.11C-7.96, n=0.79e256C+0.29could be used to describe the effect of concentration on the consistency coefficient and power index. The intersection of storage modulus and loss modulus for1.5%KGM aqueous solution was observed at the frequency0.8rad s-1lower than1which was suggested to mark the cohesional entanglement point of KGM chain. The Winter-Chambon method was found to be still effective in determination of the sol-gel transition. The sol-gel transition point concentration was determined to be2.33%, and the corresponding n was calculated to be0.42. Cohesional entanglement was transited to topological entanglement. Burgers model provided the correct expressions of KGM chain dynamics in sol.
KGM gel was conformed at concentration was at concentration2.3%in which KGM chain formed the discontinuous local network structure. Me=4.29e-2.31C+1.53x10-7e-0.58C+1.8×105could be used to describe the effect of concentration on Me. When the concentration was increased up to5.0%, KGM chains transformed from discontinuous local network structure into a continuous network structure. The net work structure was the mechanism of KGM gelation. Reptation model was introduced to explain the network of KGM chain dynamics in gel.
With increasing KGM concentration, the dynamic storage modulus (G') and loss modulus (G") increased. The G', G" kept decreasing with increasing the temperature until KGM chain reached Cohesional entanglement (KGM concentration1.5%), but storage modulus decreased sharply particularly in lower concentration. Since the concentration beyond1.5percent, The G',G" decreased at first and then increased gradually. The lower concentration, the more modulus dropped. The results showed that high concentrations would cause local network structures even contiguous net work structures with higher-strength mechanics properties than entanglement. The higher concentration, the lower temperature at turning point of modulus change (from85℃drop to60℃).
0.5%KGM sol would be changed to Newtonian fluid from Pseudoplastic fluid at pH to1. The dynamic modulus of5.0%KGM gel would be decreased1000times as decreasing pH to1. Small pH changes had little impact on the rheological behavior of KGM from diluted to concentration region. The chemical crosslinking reaction was produced at pH to13.
Urea had no impact on the rheological properties of0.5%KGM sol and5.0%KGM gel. With increasing urea concentration from0.01to0.1mol/L, the dynamic loss modulus and storage modulus increased while the dynamic loss modulus and storage modulus decreased. The results showed that the mobility of segments in KGM coil had little impact on entanglement as cross link density was increased. Urea/KGM systems were insensitive to temperature.
The dynamic modulus of KGM gel would be changed by slats which changed the charge of KMG molecule in solution. That process led to damage the network of KGM gel. Salt had little impact of entanglement density of KGM gel, but had certain effect on entanglement strength. The results showed that electrostatic attraction and volume-phase effects had effect the intermolecular interactions.
In the solid state, polymer molecules are in close contact with other polymer molecules. The physics of such a system is quite different from that of the individual molecules because of collective effects. Even in the same polymer with the same chain, different aggregative states will be produced in different conditions of processing. Behavior of KGM in solvents is an important content in the research of the condensed properties of polysaccharides. The results will be of referential values for solution theory of polysaccharides. At the same time, the results will provide tech support to further development and application of KGM in the field of agriculture, food, chemical engineering, petroleum, environmental protection and national defence.
引文
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