Effects of sucrose and urea on soy hull pectic polysaccharide gel induced by D-glucono-1,5-lactone.
Effects of sucrose and urea on soy hull pectic polysaccharide gel induced by D-glucono-1,5-lactone.
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DOI：
10.1016/j.carbpol.2013.06.048
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发表时间：
2013-10
影响因子：
11.2
通讯作者：
He Liu;Qinghua Li;Danshi Zhu;Jun Li;Junshan Liu;Ping Geng;Yutang He
中科院分区：
文献类型：
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作者：
He Liu;Qinghua Li;Danshi Zhu;Jun Li;Junshan Liu;Ping Geng;Yutang He
利用微波辅助草酸铵从大豆皮中提取果胶多糖的凝胶性研究较少。首次用低场核磁共振研究了豆壳果胶多糖(ShPP)的水分迁移率，发现D-谷氨酰-1，5-内酯(GDL)和蔗糖均能降低ShPP溶液的自旋-自旋弛豫时间(T2)，表明ShPP网络已形成。流变学分析表明，ShPP凝胶是在GDL诱导下形成的，并被蔗糖增强。尿素能增加T2，破坏ShPP的神经网络。热重分析被用来绘制在受控速率加热过程中从ShPP溶液或凝胶中解吸的水的轮廓。结果表明，蔗糖提高了土壤束缚水含量，尿素则相反。氢键是维持ShPP凝胶网络的主要作用力。
Gelation properties of pectic polysaccharide extracted with ammonium oxalate from soybean hulls assisted by microwave were seldom studied. Water mobility in soy hull pectic polysaccharide (SHPP) was firstly studied by low field NMR.d-Glucono-1,5-lactone (GDL) and sucrose both could decrease spin–spin relaxation times (T2) of SHPP solutions which indicated the SHPP network formed. Rheological analysis conformed that SHPP gel was formed induced by GDL and enhanced by sucrose. Urea can increaseT2and collapse the network of SHPP. TGA was used to draw the profiles of water desorption from SHPP solutions or gels, during heating at a controlled rate. It was found that sucrose increased the bound water content and urea acted a conversely role. Hydrogen bond is the main force to maintain SHPP gel network.