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国家自然科学基金(30901004)

作品数:16 被引量:72H指数:6
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16 条 记 录,以下是 1-10
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凝胶改良剂对马面魨鱼鱼糜品质的影响
研究了不同凝胶改良剂对马面魨鱼鱼糜品质的影响,通过正交试验对复合添加剂配方进行了优化。结果表明:当NaHSO3、蛋清蛋白与转谷氨酰胺酶(TGase)以0.10%、2.5%和0.5%的添加量加入鱼糜后制得的鱼糜凝胶品质最好...
林慧敏
关键词:鱼糜凝胶强度
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Study on the Hydration Shell of Single-Helical of Konjac Glucomannan
The local maxima of water density in the space near the single-helical of Konjac glucomannan,as well as the do...
Jie PANG 1,Wenjie JIAN 1,2,Minna YAO 1,Huimin LIN 1,Aijun FENG 1,Yuan ZENG 1 (1 College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China
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不同分子质量魔芋葡甘聚糖凝胶性质研究被引量:11
2010年
为了探讨不同分子质量魔芋葡甘聚糖的凝胶性质,通过正交实验分析了浓度、pH值、温度、卡拉胶和尿素对不同分子质量魔芋葡甘聚糖凝胶粘度、凝胶强度和冻融稳定性的影响.结果显示:不同分子质量魔芋葡甘聚糖都有同一最佳凝胶制备条件:pH为11.0,温度为85℃.魔芋葡甘聚糖的浓度增大,不同分子质量的魔芋葡甘聚糖凝胶的粘度、凝胶强度和冻融稳定性都增大,分子质量增大,凝胶强度也增强.而不同分子质量的魔芋葡甘聚糖与卡拉胶都具有最佳凝胶配比4∶6,且重均分子质量为650 000~700 000 Da的魔芋葡甘聚糖凝胶性能最佳.结果表明:不同分子质量魔芋葡甘聚糖凝胶稳定性受浓度、pH值、温度和尿素的影响程度不同,分子质量越小,影响越大.
彭述辉温成荣姚闽娜林慧敏简文杰
关键词:魔芋葡甘聚糖分子质量凝胶稳定性
魔芋葡甘聚糖凝胶结构研究进展被引量:6
2014年
魔芋葡甘聚糖是一种具有良好凝胶特性的天然高分子多糖,广泛应用于食品、医药、化工、生物,材料等领域。关于凝胶机理的研究是高分子多糖研究领域的热点之一。凝胶结构影响凝胶性能,对凝胶机理的研究具有重要意义。魔芋葡甘聚糖凝胶机理复杂,从凝胶结构上去研究其凝胶机理是一条具有可行性的道路。本文综述了魔芋葡甘聚糖凝胶结构的研究进展、结构对凝胶性能的影响以及不同结构的凝胶存在的问题,对其机理研究的方向进行展望,为解决目前魔芋葡甘聚糖凝胶存在的问题提供解决思路。
孙中琦王雅立赵菲庞杰
关键词:魔芋葡甘聚糖凝胶
Effect of Plasma Treatment on the Structures and Properties of Konjac Glucomannan Film被引量:3
2013年
To understand the effect of plasma treatment on the Konjac glucomannan film, the nitrogen plasma was injected into the film by ion beam injection machine in this study. The structures and properties of Konjac glucomannan film after plasma treatment were analyzed by Infrared spectroscopy, Raman spectrum, X-ray, ect. The result showed that nitrogen groups appeared in the KGM molecular chain and part of this chain fractured, and the number of hydrogen bonds increased after the treatment of plasma. The form of KGM molecule remained amorphous non-crystalline state, but the crystalline region was increased and became more ordered. The mechanical property of tensile strength and breaking elongation was improved, while the WVP was decreased. The nitrogen groups were grafted on the KGM molecular chain after plasma treatment, which led to the improvement of the properties of KGM film.
温成荣王丽霞王志江吴春华刘雅楠何明祥彭述辉庞杰
关键词:PLASMASTRUCTUREFILM
Effects of Irradiation on the Structure-activity Relationship of Konjac Glucomannan Molecular Chain Membrane被引量:1
2012年
To know the effects of irradiation on the konjac glucomannan (KGM) molecular chain membrane, KGM membrane solution was treated with the irradiation dose of 0-20 kGy in this study, and the structure and properties of KGM membrane were analyzed with Infrared spectrum, Raman spectrum, X-ray, SEM scanning and so on. The results revealed that the effects of different irradiation doses on the KGM molecular chain structure were different. Higher irradiation dose (20 kGy) resulted in partial damage against KGM membrane crystal structure, and there was no obvious change for the amorphous structure; with membrane property test, the tensile strength of KGM membrane gradually increased with the increase of irradiation dose and its elongation at break reduced, but these changes were not significant, WVP value reduced; with SEM, the membrane surface treated with irradiation was smoother even than the membrane without treatment. In addition, when increasing the irradiation dose, membrane surface became more even, and arrangement was more orderly and compact. KGM membrane nrooerties, and it is an ideal Irradiation modification could effectively improve the modification method.
吴春华彭述辉温成荣王丽霞熊波刘雅楠范琳琳姚闽娜庞杰
关键词:KGMMECHANICALPROPERTY
魔芋葡甘聚糖结构的研究进展被引量:10
2011年
阐述国内外在魔芋葡甘聚糖一级结构、高级结构、晶体结构和溶液构象方面的研究进展,指出结构研究中存在的问题,并提出今后的研究方向。
王丽霞姚闽娜王芹史君彦彭定利刘秋丽
关键词:魔芋葡甘聚糖晶体结构溶液构象
Effects of High-voltage Pulse Electric Field Treatment on the Structure Stability of Konjac Glucomannan被引量:3
2011年
Structures of KGM treated in two high-voltage pulse electric fields were characterized by infrared spectroscopy,Raman spectroscopy,X-ray diffraction and so on.The results showed that intermolecular hydrogen bonding interactions of KGM were reduced after being treated with high-voltage pulse electric field,but there was no significant effect on its fiber chain form and thermal characteristics.Results of the study can provide a useful reference for further study on the structure and property of KGM,and especially can provide theoretical basis for the effect of physical field on the foodstuff deep processing related to KGM.
姚闽娜范琳琳刘雅楠陈清爱曾援简文杰庞杰
关键词:KGMSTABILITY
Formation Sites and Microscopic Conformation Study on the Konjac Glucomannan Molecular Helices被引量:7
2010年
In this work, the formation sites, helical parameters and hydrogen bond positions of Konjac glucomannan molecular helices were investigated using molecular dynamic simulation method. To our interest, the KGM chain is mainly composed by local left and right helix struetttres. The formation sites of KGM chain might locate at the chain-segments containing acetyl groups, and the left helix is the favorable conformation of KGM. Temperature-dependent molecule conformation study indicates that the right helix is dominant when the temperature is lower than 343 K, above which, however, the left helix is dominating (right helix disappears). In addition, intramolecular hydrogen bonds in the left helix can be found at the -OH groups on C(2), C(4) and C(6) of mannose residues; comparably, the intramolecular hydrogen bonds in the right helix can be mainly observed at the -OH groups on C(4) and C(6) of the mannose residues and C(3) of the glucose residues. In conclusion, molecular dynamic simulation is an efficient method for the microscopic conformation study of glucomannan molecular helices.
JIAN Wen-JieWANG MengYAO Min-NaPANG Jie
魔芋多糖复合物体系凝胶化性能的影响因素研究被引量:3
2012年
以魔芋多糖(魔芋精粉)为基料,将其与κ-卡拉胶和大豆分离蛋白以物理共混方式复合,研究了魔芋多糖复合物体系的凝胶化性能。结果表明:通过对复合物体系的凝胶化性能分析,得到魔芋多糖复合物中多糖和大豆分离蛋白的最佳比例为6∶4,当体系的pH值为7时,复合物体系的凝胶强度达到最大;最佳共混溶胀温度为85℃;随着体系中多糖、蛋白浓度的递增,分子之间相互碰撞、结合的机会显著增多,复合物的凝胶强度也呈现快速上升趋势,线性回归方程为:Y=254.8X-94.2(R2=0.9883);在相同浓度下,K+对复合物体系凝胶强度增强的效果远远大于Na+。
李崇高何鑫磊黄建初吴妹陈林郑玉玺姚闽娜
关键词:大豆蛋白影响因素
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