| 中酯化度果胶离子络合复合物凝胶对葡萄糖迁移的影响 |
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| 引用本文： | 孙磊,翟莉茹,韩剑,董丽松,苏为平.中酯化度果胶离子络合复合物凝胶对葡萄糖迁移的影响[J].功能高分子学报,2008,21(4):391-396. |
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| 作者姓名： | 孙磊 翟莉茹 韩剑 董丽松 苏为平 |
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| 作者单位： | 1. 中国科学院研究生院,北京,100039
2. 中国科学院长春应用化学研究所高分子工程实验室,长春,130022 |
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| 基金项目： | 中国科学院"西部之光"人才培养计划
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| 摘 要： | 通过控制中酯化度果胶多糖溶液pH、多价离子浓度以及对凝胶-溶胶温度曲线的测定,研究其凝胶敏感特性和可逆性能.利用中酯化度果胶多糖的凝胶特性,以体外模拟实验研究不同凝聚态多糖体系中葡萄糖的生成和迁移行为.结果表明:中酯化度果胶多糖具有酸敏感、多价离子敏感等凝胶特性,且其凝胶具有温度可逆性.在降低葡萄糖迁移速率和降低淀粉生成葡萄糖速率两方面,中酯化度果胶钙凝胶体系效果较其他体系明显,并且使生成葡萄糖呈均化释放.
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| 关 键 词： | 中酯化度果胶 凝胶性能 淀粉 葡萄糖 迁移 |
Effect of Middle-Methoxyl Pectin Gel on Diffusion of Glucose |
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| SUN Lei,ZHAI Li-ru,HAN Jian,DONG Li-song,SU Wei-ping.Effect of Middle-Methoxyl Pectin Gel on Diffusion of Glucose[J].Journal of Functional Polymers,2008,21(4):391-396. |
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| Authors: | SUN Lei ZHAI Li-ru HAN Jian DONG Li-song SU Wei-ping |
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| Institution: | SUN Lei1,ZHAI Li-ru2,HAN Jian2,DONG Li-song2,SU Wei-ping2(1.Graduate School of Chinese Academy of Science,Beijing 100039,China,2.Polymer Engineering Laboratory,Changchun Institute of Applied Chemistry,Chinese Academy of Sciences,Changchun 130022,China) |
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| Abstract: | By controlling pH value multivalence cation concentration and gel-sol temperature of pectin solution,the gel character of a middle-methoxyl pectin was studied.On the basis of its gel characters,the formation and diffusion of glucose in different condensed matter systems were also investigated by means of simulation in vitro.The results indicate that this middle-methoxyl pectin gel is sensitive to pH value and multivalence cation,and that it is reversible gel when temperature is changed.Comparing with other ... |
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| Keywords: | middle-methoxyl pectin character of gel amylum glucose diffusion |
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