Physicochemical characterization of galactomannans extracted from seeds of Gleditsia sinensis Lam and fenugreek. Comparison with commercial guar gum
Physicochemical characterization of galactomannans extracted from seeds of Gleditsia sinensis Lam and fenugreek. Comparison with commercial guar gum
复制标题
从皂角和胡芦巴种子中提取的半乳甘露聚糖的理化特性。
DOI：
10.1016/j.ijbiomac.2020.04.208
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发表时间：
2020-09-01
影响因子：
8.2
通讯作者：
Jiang, Jianxin
中科院分区：
文献类型：
--
作者：
Liu, Yantao;Lei, Fuhou;Jiang, Jianxin
从皂荚、胡芦巴和瓜尔豆胶中提取半乳甘露聚糖（简称GSG、FG和GG），并使用各种技术进行研究。甘露糖与半乳糖的比例分别为3.55、1.11和1.65。GSG的特性粘数与GG的特性粘数非常接近，而FG的特性粘数最低。这是由于高半乳糖取代的FG的甘露聚糖主链上，这导致了较低的链尺寸，由于分子间缠结的影响。高取代度和高温有助于改善半乳甘露聚糖的溶解性。流变行为表明，GG的表观粘度最高，但幂律模型可以很好地拟合GSG和FG的流动曲线，但不能很好地拟合GG的流动曲线。通过形态学观察，提取的半乳甘露聚糖在去离子水中呈棒状结构，冷冻干燥脱水后呈纤维状丝状网络结构。半乳甘露聚糖的侧基度和分子量对热行为有很大影响。(C)2020爱思唯尔B.V.保留所有权利。
Gleditsia sinensis, fenugreek and guar galactomannans (referred to as GSG, FG, and GG) were extracted from their gums and investigated using various techniques. Mannose to galactose ratios were 3.55, 1.11, and 1.65, respectively. The intrinsic viscosity of GSG was very close to that of GG, while that of FG was the lowest one. This was attributed to the influence of high galactose substitution of FG on the mannan backbone, which induced a lower chain dimension due to intermolecular entanglement. High degrees of substitution and high temperatures contributed to improving the solubility of galactomannan. Rheological behavior indicated that GG had the highest apparent viscosity, yet the power-law model could well -fitted the flow curves of GSG and FG, but not GG. Through morphological observations, the extracted galactomannans exhibited rod-like structure in deionized water and showed fibrous filament network structure after dehydration by freeze-drying. The thermal behavior was greatly influenced by the degree of side groups and Mw of galactomannans. (C) 2020 Elsevier B.V. All rights reserved.