经激光辅助过氧氢氧化降解的魔芋葡甘聚糖的物理化学性质。
Physicochemical properties of degraded konjac glucomannan prepared by laser assisted with hydrogen peroxide.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
出版信息
Int J Biol Macromol. 2019 May 15;129:78-83. doi: 10.1016/j.ijbiomac.2019.02.035. Epub 2019 Feb 6.
The exploration of methods for degrading konjac glucomannan (KGM) is of great significant and technological interest. Here, laser at the power of 10 W was employed to degrade KGM. The laser degraded konjac glucomannan (LDK) was analyzed by viscosity, Rheology, Differential scanning calorimetry (DSC), Fourier transform infrared (FT-IR) spectroscopy and laser light scatter (LLS). The viscosity of the LDK decreased from 8.38 Pa·s to 2.26 Pa·s and the average molecular weight (Mw) decreased from 7.6 × 10 Da to 5.7 × 10 Da with a polydispersity index (PDI) of 1.166. FT-IR spectra and IR images of the LDK indicated that the breakage of glucosidic bonds occurred during laser irradiation. DSC results indicated that the thermal stability of KGM has improved slightly after degradation. In addition, the determination of 1,1-diphenyl-2-picrylhrazyl (DPPH) radical scavenging activity suggested that the antioxidant activity of the LDK improved versus KGM. This stratagem provides a new pathway for efficiently degrading KGM.
探索降解魔芋葡甘聚糖（KGM）的方法具有重要的科学意义和技术价值。在这里，我们采用 10W 功率的激光来降解 KGM。通过黏度、流变学、差示扫描量热法（DSC）、傅里叶变换红外光谱（FT-IR）和激光光散射（LLS）对激光降解的魔芋葡甘聚糖（LDK）进行了分析。LDK 的黏度从 8.38Pa·s 降低至 2.26Pa·s，重均分子量（Mw）从 7.6×10Da 降低至 5.7×10Da，多分散指数（PDI）为 1.166。LDK 的 FT-IR 光谱和红外图像表明，在激光辐照过程中发生了糖苷键的断裂。DSC 结果表明，降解后 KGM 的热稳定性略有提高。此外，1,1-二苯基-2-苦基肼基（DPPH）自由基清除活性的测定表明，LDK 的抗氧化活性相对于 KGM 有所提高。这项策略为高效降解 KGM 提供了新途径。
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