| Study on the Dynamics of Blending of Glucomannan with Carrageenan and Guaran Gum |
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| 作者姓名： | PANG Jie YE Bing-Hong HUANG Yong-Mei LIN Qiong ZENG Cui SUN Yuan-Ming |
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| 作者单位： | PANG Jiea，b YE Bing-Hongb HUANG Yong-Meib LIN Qiongb ZENG Cuib SUN Yuan-Minga② a (College of Food Science，South China Agricultural University，Guangzhou 510642，China) b (College of Food Science and Technology，Fujian Agriculture and Forestry University，Fuzhou 350002，China) |
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| 摘 要： | In order to prove up the interaction between konjac glucomannan (KGM) and other amyloses, by using KGM, guaran gum and carrageenan as materials, their blending in different external conditions was modeled by means of molecular dynamics (MD) method. The result showed that 323 K was a significant turning point for the formation of hydrogen bond, and KGM and guaran gum were just juxtaposed together via intermolecular hydrogen bond; but with the addition of carrageenan, KGM, guaran gum and carrageenan were spirally twisted together, and when their blending proportion is 3:2:9 the combination was the most compact. Moreover, the research result has provided the sequent studies afterwards on amyloses with some references.
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| 关 键 词： | 葡甘露聚糖 混合物 分子模型 角叉胶 |
| 收稿时间： | 2006-06-29 |
| 修稿时间： | 2006-12-30 |
Study on the Dynamics of Blending of Glucomannan with Carrageenan and Guaran Gum |
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| PANG Jie YE Bing-Hong HUANG Yong-Mei LIN Qiong ZENG Cui SUN Yuan-Ming.Study on the Dynamics of Blending of Glucomannan with Carrageenan and Guaran Gum[J].Chinese Journal of Structural Chemistry,2007,26(8):924-928. |
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| Authors: | PANG Jie YE Bing-Hong HUANG Yong-Mei LIN Qiong ZENG Cui SUN Yuan-Ming |
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| Abstract: | In order to prove up the interaction between konjac glucomannan (KGM) and other amyloses, by using KGM, guaran gum and carrageenan as materials, their blending in different external conditions was modeled by means of molecular dynamics (MD) method.The result showed that 323 K was a significant turning point for the formation of hydrogen bond, and KGM and guaran gum were just juxtaposed together via intermolecular hydrogen bond; but with the addition of carrageenan, KGM, guaran gum and carrageenan were spirally twisted together, and when their blending proportion is 3:2:9 the combination was the most compact. Moreover, the research result has provided the sequent studies afterwards on amyloses with some references. |
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| Keywords: | konjac glucomannan (KGM) blending molecular modeling Carrageenan Glucomannan Blending Dynamics research provided studies references combination compact addition just intermolecular hydrogen bond result significant turning point formation method blending different |
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