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中国精品科技期刊2020
张馨如,李晓丹,郭丽萍,等. 阳离子魔芋葡甘聚糖的制备与表征[J]. 食品工业科技,2021,42(13):59−65. doi: 10.13386/j.issn1002-0306.2020090010.
引用本文: 张馨如,李晓丹,郭丽萍,等. 阳离子魔芋葡甘聚糖的制备与表征[J]. 食品工业科技,2021,42(13):59−65. doi: 10.13386/j.issn1002-0306.2020090010.
ZHANG Xinru, LI Xiaodan, GUO Liping, et al. Preparation and Characterization of Cationic Konjac Glucomannan [J]. Science and Technology of Food Industry, 2021, 42(13): 59−65. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090010.
Citation: ZHANG Xinru, LI Xiaodan, GUO Liping, et al. Preparation and Characterization of Cationic Konjac Glucomannan [J]. Science and Technology of Food Industry, 2021, 42(13): 59−65. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090010.

阳离子魔芋葡甘聚糖的制备与表征

Preparation and Characterization of Cationic Konjac Glucomannan

  • 摘要: 以3-氯-2-羟丙基三甲基氯化铵(3-Chloro-2-hydroxypropyl trimethyl ammonium chloride, HAT)为醚化剂对魔芋葡甘聚糖(konjac glucomannan, KGM)进行改性,制备阳离子魔芋葡甘聚糖(cationic konjac glucomannan, CKGM),研究反应温度、反应时间、NaOH用量以及HAT用量对CKGM zeta电势的影响,并对CKGM的部分功能性质及其与大豆分离蛋白(soybean protein isolate,SPI)发生静电相互作用的能力进行了初步研究。结果表明,当反应温度为55 ℃、反应时间为1.5 h、NaOH与KGM质量比为2:1、HAT与KGM质量比为2:1时,所得CKGM的zeta电势可达到最大值36.0 mV。与未改性KGM相比,不同电势CKGM的溶解性和乳化能力均有所提高,且当zeta电势分别为36.0 mV和23.3 mV时达到最大值78.0%和22.7%。FTIR分析结果表明在优化条件下KGM中成功引入了-CN基团,SEM观察则表明改性后KGM颗粒的尺寸变小、表面变得皱缩。CKGM可与SPI发生静电相互作用,且当其zeta电势为36.0 mV时相互作用最为强烈。因此,利用HAT改性得到的CKGM具有良好的功能性质且能够与带相反电荷的聚电解质发生相互作用,有望作为一种新型的聚电解质在食品领域获得广泛应用。

     

    Abstract: Cationic konjac glucomannan(CKGM) was prepared by etherifying konjac glucomannan (KGM) with 3-chloro-2-hydroxypropyl trimethyl ammonium chloride (HAT). The effects of reaction temperature, reaction time, and the amounts of NaOH and HAT on the zeta potential of CKGM were studied. Meanwhile, the functional properties of the resultant CKGM and its electrostatic interaction with soybean protein isolate (SPI) were investigated as well. The results indicated that the zeta potential of CKGM reached the maximum of 36.0 mV when the reaction temperature was 55 ℃, the reaction time was 1.5 h, the NaOH to KGM mass ratio was 2:1, and the HAT to KGM mass ratio was 2:1. Compared with native KGM, the solubility and emulsification ability of CKGM were significantly improved and their maximum values of 78.0% and 22.7% occurred in CKGMs of zeta potential 36.0 mV and 23.3 mV respectively. FTIR analysis confirmed that the -CN group was successfully introduced into KGM under the optimized conditions, and SEM observation revealed that the modification reduced the size and wrinkle the surface of the CKGM particles. CKGM could associate with SPI through electrostatic interaction and the greatest interaction occurred in CKGM with zeta potential 36.0 mV. Therefore, CKGM obtained by HAT modification has improved functional properties and can interact with oppositely charged polyelectrolyte, which is expected to gain wide applications in the food industry as a novel polyelectrolyte.

     

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