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投稿时间：2019-10-25
投稿时间：2019-10-25
中文摘要: 为系统研究魔芋葡甘露聚糖的制备、性质及结构，以新鲜魔芋为原料，魔芋葡甘露聚糖得率为考察指标，采用响应面设计试验优化葡甘露聚糖制备工艺，测定其理化性质，并利用扫描电子显微镜、红外光谱仪、X射线衍射对其结构进行观察。结果表明魔芋葡甘露聚糖最佳制备条件为：70%酸性乙醇（pH 5.5）、料液比1∶8（g/mL）、洗脱时间46 min。其持水力为49.81 g/g、膨胀力为18.77 mL/g、持油力为1.43 g/g、阳离子交换能力为0.254 mmol/g，得到的葡甘露聚糖为以非晶态为主的多糖结构，该提取工艺对其功能性质与结构影响较小。
Abstract:In order to systematically study the preparation，properties and structure of konjac glucomannan from Amorphophallus konjac,the konjac glucomannan was prepared by Box-Behnken design experiment with fresh konjac as raw material and the yield of purified glucomannan as the index.The physical and chemical properties of konjac glucomannan were determined.The structure of konjac glucomannan from Amorphophallus konjac was observed by scanning electron microscopy，infrared spectroscopy and X-ray diffraction.The results showed that the optimum preparation conditions of konjac glucomannan from Amorphophallus konjac were as follows：70% acid ethanol（pH 5.5），material-to-liquid ratio 1 ∶8（g/mL），and reaction time 46 min.Its water holding capacity was 49.81 g/g，swelling capacity was 18.77 mL/g，oil holding capacity was 1.43 g/g，cation exchange capacity was 0.254 mmol/g，and its structure was mainly amorphous polysaccharide structure.The extraction process had little effects on its functional properties and structure.
keywords: Amorphophallus konjac konjac glucomannan preparation process physical and chemical properties dietary fiber
文章编号：202018026 中图分类号： 文献标志码：
基金项目:山东省科技重大专项项目（2015ZDZX05004）；山东省重点研发计划项目（2017YYSP017）；山东省医学科学院院级科技计划（2017-59）
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