钙和酸诱导大豆多糖差异性胶凝行为的机制分析

项目名称： 钙和酸诱导大豆多糖差异性胶凝行为的机制分析

项目编号： No.31201385

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 粮油食品

项目作者： 刘贺

作者单位： 渤海大学

项目金额： 21万元

中文摘要： 以天然多糖为基质的凝胶材料广泛应用于食品与制药行业。申请人发现大豆果胶类多糖具有和商业果胶不同的凝胶特性，即钙与酸诱导的大豆多糖胶凝行为具有光学和力学性质上的差异，但相关机理尚未见报道。本项目拟通过构建不同的钙、酸-大豆多糖分散体系，首先考察溶胶状态大豆多糖均方末端距、均方旋转半径、持续长度等构象参数和分子链形态，然后分别跟踪钙、酸诱导下溶胶-凝胶转变历程大豆多糖构象、分子链形态的转变，考察大豆多糖凝胶网络演变及微观结构分形特征的动态变化，再对大豆多糖凝胶的光学、力学性质进行研究。通过综合分析大豆多糖溶液性质，溶胶-凝胶转变情况及凝胶性质，明晰大豆多糖分子链构象对钙离子和酸的差异性响应规律及构象对凝胶微观结构的调控机理，进而阐明多糖分子链空间结构演变和凝胶性质的关系，最终揭示钙和酸诱导下，多糖构象转变至形成不同类型凝胶的机制，为食品行业合理利用大豆多糖及开发独特凝胶材料奠定一定的科学基础。

中文关键词： 大豆种皮果胶多糖；凝胶性质；流变；分子链构象；

英文摘要： Polysaccharide based gel materials are widely applied in food and drug industry. We had found that the gelation propeties of soybean pectic polysaccharide was different with commercial pectin, just is the evident discrepancy between soybean pectic polysaccharide gel induced by calcium and acid. But relative mechanism has not been clarified by other researchers. In this project, soybean pectic polysaccharide -calcium ions/acid dispersion systems will be established and the mean square end to end distance, mean square radius of gyration, persistence length and chain shape will be first obtained. Then the network of soybean polysaccharide formation and transition induced by calcium or acid during sol-gel transition process and gel evolution will be tracked. After that, the gel network, optical and mechanical properties will be studied. Based on the comprehensive analysis of the solution properties and the transformation of sol-gel and gel properties of soybean polysaccharide, the infulence of calcium ions and acid on soybean polysaccharide molecular chain conformation will be clarified. At the meantime, the relationship between polysaccharide chain spatial structure evolution and gel properties will also be explained. Ultimately, mechanism of different types polysaccharide conformation and the formation of differen

英文关键词： Soy hull pectic polysaccharide；gel properties；rheology；molecular chain conformation；