蚕丝蛋白对魔芋葡甘聚糖结构与溶胶性能的影响

Influence of Silk Protein on Structure and Sol Properties of Konjac Glucomannan

摘要:

本文研究了蚕丝蛋白对魔芋葡甘聚糖（KGM）结构与溶胶性质的影响。通过溶胀平衡的数学分析方法，计算出偏摩尔自由能的变化，从而预测溶胀平衡参数。与此同时，利用红外光谱、扫描电镜和流变技术，分析了蚕丝蛋白-KGM复配体系的结构特征和流变性质。结果表明：蚕丝蛋白对KGM结构与溶胶性质有显著影响。随着蚕丝蛋白组分比例的增加，KGM分子内的氢键破坏程度增加，其凝胶的粘度及弹性模量下降，凝胶稳定性降低。

Abstract:

Here, the influence of silk protein on the structure and sol characteristics of konjac glucomannan (KGM) was studied. Mathematical analysis of the swelling equilibrium was performed to determine changes in the partial molar free energy and predict parameters associated with the swelling equilibrium. Additionally, the structures and rheological properties of silk protein-KGM hybrids were investigated by Fourier transform infrared spectroscopy (FT-IR)and scanning electron microscopy (SEM) as well as the rheological experiments. The results revealed that silk protein exerted significant influences on KGM structure and sol properties, with damage to hydrogen bonds in the KGM structure increasing along with increase in the ratio of silk protein, thereby leading to decreases in gel viscosity and elasticity.