Dynamics Study of the Influence of Temperature on Konjac Glucomannan Saline Solution’s Viscosity 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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Dynamics Study of the Influence of Temperature on Konjac Glucomannan Saline Solution’s Viscosity

作者单位：	College of Food Science South China Agricultural University，College of Biosystem Engineering and Food Science Zhejiang University，College of Food Science Fujian Agriculture and Forestry University，College of Food Science Fujian Agriculture and Forestry University，College of Food Science South China Agricultural University，Guangzhou 510642 China College of Food Science Fujian Agriculture and Forestry University Fuzhou 350002 China，Hangzhou 310029 China，Fuzhou 350002 China，Fuzhou 350002 China，Guangzhou 510642 China

摘要：	Molecular dynamics (MD) method is adopted to simulate the conformation variations of konjac glucomannan (KGM) saline solution at different temperatures, and structurally analyze the trends and reasons of viscosity change in KGM saline solution with temperature. The experimental results have been analyzed to find out that the sum of formative hydrogen bonds decreases with the rise of temperature and the amount of intramolecular hydrogen bonds suddenly increases at 323 K. Besides, in terms of molecular orbital data obtained from simulation, we can know that hydrogen bonding energy also decreases with the rise of temperature. Therefore, we can predict the viscosity of KGM saline solution decreases gradually when rising the temperature.
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