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魔芋葡甘聚糖微粒的力学稳定机制研究探索(网络首发、推荐阅读)
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Mechanical Stability Mechanism of Konjac Glucomannan Grain State Based on Molecular Stiffness and Flexibility(Online First, Recommended Article)
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    摘要:

    魔芋葡甘聚糖(KGM)是来源于我国特产资源——魔芋球茎中的水溶性天然植物多糖,具有良好的吸水性和增稠性等。由于KGM结构复杂、分子量大、特征基团乙酰基亲水性强,机械性能差,限制了其应用。魔芋葡甘聚糖微粒分子链的刚柔性可能会对其微粒状态的力学稳定造成影响。这种奇特分子刚柔性可能是由于分子链的动态变化形成了具有稳定性的KGM微粒。推测分子刚柔性结构变化可以改善KGM微粒分子链的稳定性,得到力学稳定性较好的完整KGM微粒。深入解析“KGM微粒分子刚柔性结构→分子刚柔性结构对KGM微粒力学稳定性影响→分子动力学模拟交互可视分析→实验验证及模型评价→增强KGM力学性能”这个研究过程,揭示魔芋葡甘聚糖微粒状态结构形成的力学稳定机制及其分子刚柔性调控行为,通过计算机模拟进行动态调控,探讨两者之间的关系,旨在揭示魔芋葡甘聚糖微粒状态的力学稳定机制,为后续魔芋微粒在加工过程中所面临的瓶颈问题以及其分子刚柔性调控奠定理论基础。

    Abstract:

    Konjac glucomannan (KGM) is a water-soluble natural plant polysaccharide from Konjac tubers, a special resource in China. It has good water absorption and thickening properties. Due to the complex structure, large molecular weight, and strong hydrophilicity of the characteristic acetyl group, KGM-based materials have poor moisture barrier properties and poor mechanical properties, further limiting their applications. In the early stage, it was found that the rigidity and flexibility of Konjac glucomannan particle molecular chain may affect the mechanical stability of its grain state. This strange molecular rigidity and flexibility may be due to the dynamic change of molecular chain to form stable KGM particles. It is speculated that the change of molecular rigid and flexible structure can improve the stability of molecular chain of KGM particles and obtain KGM particles with good mechanical properties. This paper will deeply analyze the research process of "KGM particle molecular rigidity and flexible structure → effect of molecular rigidity and flexible structure on KGM particle mechanical stability → molecular dynamics simulation interactive visual analysis → experimental verification and model evaluation → strengthening the mechanical properties of KGM based materials". The mechanical stability mechanism of Konjac glucomannan particle state structure formation and its molecular rigidity and flexible regulation behavior were revealed. The dynamic regulation was carried out by computer simulation to explore the relationship between them. The purpose is to reveal the mechanical stability mechanism of Konjac glucomannan particle state and lay a theoretical foundation for the bottleneck problem faced by Konjac refined powder in the processing process and its molecular stiffness and flexibility regulation.

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庞 杰,刘 微,孙远明,莫新元,王 林,蒋学宽,李 晶,张 辉.魔芋葡甘聚糖微粒的力学稳定机制研究探索(网络首发、推荐阅读)[J].粮油食品科技,2022,30(2):59-67.

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  • 在线发布日期: 2022-03-24
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