Visual analysis of the morphological features and polysaccharide distribution of raw ramie and their influence on degumming
Visual analysis of the morphological features and polysaccharide distribution of raw ramie and their influence on degumming
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生苎麻形态特征、多糖分布及其对脱胶影响的可视化分析
DOI：
10.1007/s10570-020-03599-4
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发表时间：
2020-11
期刊：
影响因子：
5.7
通讯作者：
Longjiang Yu
中科院分区：
文献类型：
--
作者：
P;eng Li;Tong Shu;Huihui Wang;Yun Bai;Tianyi Yu;Mengxiong Xiang;Fangyu Fu;Chunhua Fu;Ying Yang;Longjiang Yu
摘要利用不同显微镜观察了原麻的形态特征及其上多糖的分布情况，揭示了影响微生物脱胶效率的关键因素。结果表明，其形态特征主要有栅栏状、块状、膜状、带状和板状。不同的形态特征具有各自的覆盖特征。栅栏状和块状分布在膜状结构上，胶结在纤维束上。丝带形状被木板形状覆盖在多个位置，它们作为一个整体覆盖纤维束的一个侧面。所有这些形态特征在精制纤维中都没有观察到，这表明这些特征属于传统上由非纤维素成分组成的树胶。然而，在这些特征中也发现了一些纤维素，应该归类为一种新的胶组分，因为这部分纤维素不用于编织。除纤维素外，膜形状含有甘露聚糖和木聚糖，栅栏和块状含有果胶，带状和木板状含有其中三种。更重要的是，膜和带状上的木聚糖被几种成分掩盖了，膜和板状上的甘露聚糖也被掩盖了。此外，形态特征的覆盖特性和多糖之间的掩蔽关系(交联)影响了酶与树胶的接触程度和进一步的脱胶效率。提高酶与胶的接触程度是提高脱胶效率的关键因素。
AbstractThe morphological features of raw ramie and the distribution of polysaccharides on such features were investigated using various microscopes to reveal the pivotal factors that influence microbial degumming efficiency. Results indicated that the morphological features mainly included fence, chunk, membrane, ribbon, and plank shapes. The various morphological features had their respective coverage characteristics. The fence and chunk shapes distributed on the membrane shape and cemented the fiber bundle. The ribbon shape was covered by the plank shape in several locations, and they covered one lateral surface of the fiber bundle as an integral. All of these morphological features were not observed in the refined fiber, indicating these features belonged to gum that consists of non-cellulosic components traditionally. However, some cellulose was also found in these features and should be classified as a new kind of gum component because this part of cellulose was not used for weaving. Apart from cellulose, the membrane shape contained mannan and xylan, and the fence and chunk shapes contained pectin, but the ribbon and plank shapes contained three of them. What’s more, the xylan on the membrane and ribbon shapes was masked by several components, and the mannan on the membrane and plank shapes was also masked. Furthermore, the coverage characteristics of the morphological features and the masking relationship (cross-linking) among polysaccharides influenced the contact degree between the enzyme and gum and further degumming efficiency. Increasing the contact degree between the enzyme and gum is a pivotal factor for improving degumming efficiency.Graphic abstract
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影响因子：
9.5
作者：
Cosgrove DJ
通讯作者：
Cosgrove DJ
影响因子：
5.7
作者：
Kewei Mao;Honggao Chen;Hanghang Qi;Zidong Qiu;Li Zhang;Jiangang Zhou
通讯作者：
Kewei Mao;Honggao Chen;Hanghang Qi;Zidong Qiu;Li Zhang;Jiangang Zhou
DOI：
10.1074/jbc.m110.216556
发表时间：
2011-04-01
期刊：
The Journal of biological chemistry
影响因子：
--
作者：
Liu YS;Baker JO;Zeng Y;Himmel ME;Haas T;Ding SY
通讯作者：
Ding SY
影响因子：
2.3
作者：
Zhengfan Li;Zhaoling Li;R. Ding;Chongwen Yu
通讯作者：
Zhengfan Li;Zhaoling Li;R. Ding;Chongwen Yu
影响因子：
5.7
作者：
Xiongyi Peng;Siwei Su;Minggui Xia;Kankan Lou;Feng Yang;Shuai Peng;Yingjie Cai
通讯作者：
Xiongyi Peng;Siwei Su;Minggui Xia;Kankan Lou;Feng Yang;Shuai Peng;Yingjie Cai