玉米纤维胶阿拉伯木聚糖结构特性及其与生物大分子相互作用规律

玉米纤维胶（CFG）是主要由B型半纤维素组成的阿拉伯木聚糖亲水胶体，具有多重功能性。前期研究发现，CFG与玉米淀粉混合物糊化过程中，尽管糊化温度、糊化焓值等热学性质变化不大，但与其它亲水胶体相比，凝胶粘度更大并表现协同作用。本研究在分析CFG阿拉伯木聚糖的多分枝结构、组成特异性的基础上，研究CFG与内外源蛋白质结合方式、作用位点等对界面活性的影响；基于共价交联理论，以多种蛋白质对CFG进行分子修饰，研究生物聚合物在微观尺度上的结构变化、聚集状态及对界面活性的影响；研究CFG阿拉伯木聚糖对淀粉凝胶的表观粘度、剪切速率和粘度、储存模量、损伤模量等流变学性质的影响，阐明CFG结构特性对淀粉糊化、老化及对淀粉凝胶类食品物性改变的规律和内在机理；从微观结构和分子层面，揭示CFG阿拉伯木聚糖结构特性及与生物大分子的作用规律。本研究为推动CFG的实际生产和应用，实现多糖微观结构和功能可控化提供科学基础。

Corn fiber gum (CFG) is a kind of arabinoxylan which is mainly composed of B hemicellulose. Our previous study on hydrocolloids found that: the thermal properties of starch-hydrocolloids mixtures such as gelatinization temperture and gelatinization enthalpy value changed very little, while the viscosity of the that increased notably, which is very similar to the synergistic effect of starch and other hydrocolloid. This study mainly focused on analysing highly branched CFG and its structure features; the combination mode and binding site between CFG and its inner proteins affected interface stablity; based on the covalent cross-linking phenomenon, studying the influence of protein molecular weight, cross-linking conditions and the macromolecules interaction on the emulsion interface formation and characteristics; analysing the function of each monosaccharide in CFG with its rheology and thermodynamic studies, studying several indexes of the mixture, such as the shear rate, storage modulus, dynamic loss modulus, retrogradation value and gel viscoelasticity; distinguishing of the key point in the retrogradation of the corn starch gel and the CFG-corn starch gel mixture, and lead to the mechanism of inhibiting starch retrogradation by CFG; improve the researching and industrial applying of CFG, give evidence to controlling the microstructure and function of the industril polysaccharide.