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| Dynamics Study of the Influence of Temperature on Konjac Glucomannan Saline Solution＇s Viscosity | |
| 作者单位： | PANG Jie（College of Food Science, South China Agricultural University, Guangzhou 510642, China;College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China） ;SUN Yu-Jing（College of Biosystem Engineering and Food Science,Zhejiang University, Hangzhou 310029, China） ;ZHUANG Yu（College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China） ;YE Bing-Hong（College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China） ;SUN Yuan-Ming（College of Food Science, South China Agricultural University, Guangzhou 510642, China） ; |
| 基金项目： | 国家自然科学基金，福建省教育厅资助项目，福建省科技攻关项目 |
| 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. |
| 关 键 词： | 葡甘露聚糖 分子动态模拟 粘质 温度 |
Dynamics Study of the Influence of Temperature on Konjac Glucomannan Saline Solution's Viscosity |
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| PANG Jie,SUN Yu-Jing,ZHUANG Yu,YE Bing-Hong,SUN Yuan-Ming. Dynamics Study of the Influence of Temperature on Konjac Glucomannan Saline Solution's Viscosity[J]. Chinese Journal of Structural Chemistry, 2008, 27(4): 394-398 | |
| Authors: | PANG Jie SUN Yu-Jing ZHUANG Yu YE Bing-Hong SUN Yuan-Ming |
| Affiliation: | 1. College of Food Science, South China Agricultural University, Guangzhou 510642, China;College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China 2. College of Biosystem Engineering and Food Science,Zhejiang University, Hangzhou 310029, China 3. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China 4. College of Food Science, South China Agricultural University, Guangzhou 510642, China |
| Abstract: | 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. |
| Keywords: | konjac glucomannan molecular dynamics simulation viscosity |
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