Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions
Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions
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凉粉草多糖的胶凝机制和相互作用：尿素和钙离子的作用
DOI：
10.1016/j.carbpol.2019.02.059
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发表时间：
2019
影响因子：
11.2
通讯作者：
Xie Jianhua
中科院分区：
文献类型：
--
作者：
Wang Wenjie;Jiang Lian;Ren Yanming;Shen Mingyue;Xie Jianhua
在本研究中，我们用松弛模数来解释仙草多糖的凝胶机理。调节仙草多糖(MBP)的pH值可以显著改变MBP的松弛模数。结果表明，在MBP凝胶形成过程中存在着氢键和静电相互作用。盐离子(钠离子和钙离子)、EDTA和尿素的加入对MBP的松弛模数有不同的影响。结果表明，氢键是维持MBP凝胶网络结构的主要作用力，其次是钙离子。静电相互作用不是凝胶形成的决定性因素。在凝胶中加入了具有活性氢键供体和/或受体的小分子，证明−参与了凝胶中氢键的形成。此外，缠结网络数(ENN)结果定量评估了相互作用的贡献：氢键相互作用 >； 钙离子(钙桥)>；静电相互作用。
In this study, the relaxation modulus was used to elucidate the gelling mechanism of polysaccharides fromMesona blumes. The pH ofMesona blumespolysaccharides (MBP) was adjusted could significantly change the relaxation modulus of MBP. The results showed that the hydrogen bonds and electrostatic interaction existed in during the formation of MBP gel. The addition of salt ions (sodium ions and calcium ions), EDTA and urea have different effects on the relaxation modulus of MBP. Result showed that the hydrogen bond was the main force maintaining the MBP gel network structure, followed was calcium ions. And electrostatic interaction was not the decisive role of gel formation. The small molecules with active hydrogen-bond donors and/or acceptors were added into MBP, which proved −COOH was involved in the hydrogen bonds formation of MBP gel. In addition, the entanglement network number (ENN) results quantitatively assessed contribution of interaction: hydrogen bonds interaction > calcium ions (calcium bridge) >electrostatic interaction.