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国家自然科学基金(31071518)

作品数:17 被引量:86H指数:6
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17 条 记 录,以下是 1-10
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Studies on the Molecular Chain Conformation Stability of Aminated Konjac Glucomannan被引量:5
2013年
Konjac glucomannan (KGM) was aminated by 2-chloroethyl-amine (CEA) as reagent so as to study the influence of concentration of CEA (based on the amount of KGM), concentration of NaOH, reaction time and temperature on the extent of amination. And the molecular simulation technology was adopted to analyze the conformation stability of aminate (AKGM). The results indicate that when the amount of CEA is higher, the extent of amination is higher. The optimum concentration of NaOH, reaction time and temperature are 10% NaOH, 70 ℃ and 45 rain, respectively. IR shows KGM is successfully aminated. The conformation of AKGM is in a random clew-like shape.
WANG Li-XiaWEN Cheng-RongWU JingLIN Hai-DongHU Shu-GuoPANG Jie
Effect of Plasma Treatment on the Structures and Properties of Konjac Glucomannan Film被引量:3
2013年
To understand the effect of plasma treatment on the Konjac glucomannan film, the nitrogen plasma was injected into the film by ion beam injection machine in this study. The structures and properties of Konjac glucomannan film after plasma treatment were analyzed by Infrared spectroscopy, Raman spectrum, X-ray, ect. The result showed that nitrogen groups appeared in the KGM molecular chain and part of this chain fractured, and the number of hydrogen bonds increased after the treatment of plasma. The form of KGM molecule remained amorphous non-crystalline state, but the crystalline region was increased and became more ordered. The mechanical property of tensile strength and breaking elongation was improved, while the WVP was decreased. The nitrogen groups were grafted on the KGM molecular chain after plasma treatment, which led to the improvement of the properties of KGM film.
温成荣王丽霞王志江吴春华刘雅楠何明祥彭述辉庞杰
关键词:PLASMASTRUCTUREFILM
魔芋葡甘聚糖凝胶结构研究进展被引量:6
2014年
魔芋葡甘聚糖是一种具有良好凝胶特性的天然高分子多糖,广泛应用于食品、医药、化工、生物,材料等领域。关于凝胶机理的研究是高分子多糖研究领域的热点之一。凝胶结构影响凝胶性能,对凝胶机理的研究具有重要意义。魔芋葡甘聚糖凝胶机理复杂,从凝胶结构上去研究其凝胶机理是一条具有可行性的道路。本文综述了魔芋葡甘聚糖凝胶结构的研究进展、结构对凝胶性能的影响以及不同结构的凝胶存在的问题,对其机理研究的方向进行展望,为解决目前魔芋葡甘聚糖凝胶存在的问题提供解决思路。
孙中琦王雅立赵菲庞杰
关键词:魔芋葡甘聚糖凝胶
魔芋葡甘聚糖研究进展被引量:19
2011年
魔芋葡甘聚糖(KGM)是魔芋的主要功能活性成分,因其特殊的结构而具有丰富的生物活性功能,已成为多糖研究领域的热点之一。文中综述了KGM的结构特性、理化特性、生理活性功能,并对其应用性进行了探讨,提出了目前研究中存在的问题,并对未来的研究方向进行了展望。
罗清楠赵国华庞杰吴春华邓海临
关键词:魔芋葡甘聚糖理化特性生理功能
Study on the Hydration Shell of Single-helical of Konjac Glucomannan被引量:3
2011年
The local maxima of water density in the space near the single-helical of Konjac glucomannan as well as the dominant conformation of the system was studied by molecular dyna-mics under the water environment. The results indicate that the hydration shell,potential energy,and its hydrogen bond network with water bridges of the left-handed single-helix conformation was favored compared to those of right-handed single-helix conformation. This work suggests that the left-handed single-helix conformation was the dominant conformation of KGM in the water environment.
简文杰姚闽娜万漪林慧敏曾援庞杰
Analysis of Influential Factors of Konjac Glucomannan(KGM) Molecular Structure on Its Activity被引量:6
2012年
Biological activity of konjac glucomannan is closely related to its structure,in particular to its high-level structure.Researches on the activity mechanism of konjac glucomannan are significant for revealing the mysteries of participation in life activity.In this paper,analysis of the effects of konjac glucomannan configuration and various factors on its structure and activity was conducted,mechanism of biological activity of konjac glucomannan was explored,and the hot research topic of konjac glucomannan was given.
范琳琳彭树辉温成荣何明祥魏雪琴吴春华姚闽娜冯瑞庞杰
Study on the Hydration Shell of Single-Helical of Konjac Glucomannan
The local maxima of water density in the space near the single-helical of Konjac glucomannan,as well as the do...
Jie PANG 1,Wenjie JIAN 1,2,Minna YAO 1,Huimin LIN 1,Aijun FENG 1,Yuan ZENG 1 (1 College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China
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多糖的硫酸酯化及其对结构和功能活性的影响研究进展被引量:10
2015年
硫酸酯化是近年来常见的多糖分子修饰方法,通过对多糖进行硫酸酯化修饰可以极大的改善多糖的功能特性。因此,本文首先综述了近年来常见的多糖硫酸酯化方法,然后从结构和功能两个方面,深入阐述了硫酸酯化对多糖分子结构和功能活性的影响,旨在为多糖硫酸酯的进一步研究提供参考。
刘波袁利鹏熊波彭述辉刘旭光
加工魔芋粉褐色素控制研究进展及问题被引量:3
2013年
色素对食品加工品质具有重要影响,如何对其进行控制以保证产品色泽、性能等品质是研究重点。针对魔芋粉加工中产生褐色素问题,该文综述对褐色素控制研究进展及存在问题,并对其研究方向提出展望和建议,以期为食品色素研究、提高产品品质提供参考。
尹娜温成荣叶伟健孙中琦庞杰
关键词:魔芋色素
Effects of High-voltage Pulse Electric Field Treatment on the Structure Stability of Konjac Glucomannan被引量:3
2011年
Structures of KGM treated in two high-voltage pulse electric fields were characterized by infrared spectroscopy,Raman spectroscopy,X-ray diffraction and so on.The results showed that intermolecular hydrogen bonding interactions of KGM were reduced after being treated with high-voltage pulse electric field,but there was no significant effect on its fiber chain form and thermal characteristics.Results of the study can provide a useful reference for further study on the structure and property of KGM,and especially can provide theoretical basis for the effect of physical field on the foodstuff deep processing related to KGM.
姚闽娜范琳琳刘雅楠陈清爱曾援简文杰庞杰
关键词:KGMSTABILITY
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