从芦藜芦醇中提取葡甘露聚糖：第 2 部分。结构特征描述。
Purification of glucomannan from salep: Part 2. Structural characterization.
机构信息
Department of Food Engineering, Engineering Faculty, Ondokuz Mayıs University, 55139, Samsun, Turkey; Department of Food Engineering, Engineering and Architecture Faculty, Bitlis Eren University, 13000 Bitlis, Turkey.
Department of Food Engineering, Chemistry-Metallurgical Faculty, Yıldız Technical University, 34210 Istanbul, Turkey.
出版信息
Carbohydr Polym. 2017 Aug 1;169:406-416. doi: 10.1016/j.carbpol.2017.04.052. Epub 2017 Apr 23.
The aim of this study was to investigate the effects of different extraction temperatures (25, 55 and 85°C) on the structural characteristics of glucomannan (GM) purified from salep. All extraction conditions reduced protein content and molecular weight of salep. The effectiveness of removing the impurities and the highest purity of GM25 were observed with size exclusion profile. FTIR experiments demonstrated the presence of acetyl group, reduction of protein content and increment of polymer interaction of GM25. XRD patterns of GM25 with narrower and higher intensity than GM55, GM85 and native salep indicated strengthened interaction of GM25. Higher particle size was determined for GM25. The degradation peak observed with DSC increased from 293 to 314°C and GM25 had the higher thermal stability which was also supported with TGA results. These results could provide widening the applications in food industry and other fields and also progressing development of salep with a better structural characteristic.
本研究旨在探讨不同提取温度（25、55 和 85°C）对从芦藜花粉中提取的葡甘露聚糖（GM）结构特性的影响。所有提取条件均降低了芦藜花粉的蛋白质含量和分子量。通过排阻色谱图观察到 GM25 具有去除杂质的效果和最高的 GM 纯度。FTIR 实验表明 GM25 存在乙酰基，蛋白质含量降低，聚合物相互作用增强。GM25 的 XRD 图谱比 GM55、GM85 和天然芦藜花粉的图谱更窄、强度更高，表明 GM25 的相互作用增强。GM25 的粒径较大。DSC 观察到的降解峰从 293°C 升高到 314°C，GM25 的热稳定性更高，TGA 结果也支持这一点。这些结果可以为 GM 在食品工业和其他领域的应用提供更广泛的机会，同时也为具有更好结构特性的芦藜花粉的开发提供支持。
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