Topology Analysis for the Gel of Konjac Glucomannan Molecular Chain with Nitrogen Knot
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摘要:
以魔芋葡甘聚糖分子链和氨基的相互作用为基础,运用分子动力学模拟魔芋葡甘聚糖分子和KGM纽结作用位点,结合红外光谱图,从理论上分析含氮魔芋葡甘聚糖凝胶的高强度性,结果表明含氮魔芋葡甘聚糖凝胶的高强度性是因为氮与魔芋葡甘聚糖通过偶合反应形成了可以相对滑动的8字型交联环,由拓扑分析得到,KGM由平凡纽结变换成8字型纽结后Schultz指数与修正Schultz指数变小,加强了分子之间作用力,得到了高强度不可逆凝胶.KGM8字型纽结的形成有利于魔芋葡甘聚糖凝胶的机械强度和稳定性的提高.
Based on the interaction between the molecular chain of konjac glucomannan and amino,molecular dynamics was used to simulate konjac glucomannan molecules and the acting site of KGM.The high intensity of konjac glucomannan(KGM)gel containing nitrogen was theoretically analysed with infrared spectrum.The results showed that the high intensity of KGM gel with nitrogen was because that the relative sliding knot '8' was formed through the coupling reaction between nitrogen and KGM.The topological analysis showed that after the common KGM knot changed into the '8' type cross-linking ring,Schultz index and correction index become smaller strengthening the molecular interaction and the high strength reversible gel was got.KGM '8' type cross-linking knot was conducive to the improvement of mechanical strength and stability of konjac glucanmannan gel.
作者:
李雪晖 吴先辉 袁键 庞杰
机构地区:
南阳师范学院生命科学与技术学院 宁德职业技术学院生物技术学院 福建农林大学食品科学学院
出处:
《betway官方app 学报：自然科学版》 CAS 北大核心 2017年第6期79-84,共6页
基金:
南阳师范学院校级项目(QN2016004) 福建省自然科学基金项目(2014J01384) 福建省教育厅科技计划项目(JA13440)
关键词:
魔芋葡甘聚糖 凝胶 氮 结构 拓扑分析
konjac glucomannan(KGM) gel nitrogen structure topological analysis
分类号:
TS201.1 [轻工技术与工程—食品科学]
