基于拓扑结构的魔芋葡甘聚糖链稳定性研究

The dynamic changes of the polysaccharide chain directly affect food quality characteristics in the processing. It is very important to provide some theoretical basis. Polysaccharide chain has a very complex intra-molecular structure and it is not easy to characterize the complex as well as to control its dynamic. Current studies have been focus on their separation, structural identification and functionality, but rarely in the field of regulation of its dynamic stability. Based on a former project, which reveals the thermostatbility and topology of Konjac Glucomannan (KGM), we proposed a hypothesis of the chain coupling hole in KGM's topology structure. This study will be conducted with the idea of "KGM molecular chain -- the 'coupling perforation' of the topology chain -- multi-scale evolution and simulation - regulation of dynamic stability" by using the fluorescence probe and field verification to determine the perforation. This study is designed to reveal idea and methodology to analysis coupled perforation (node) of molecular chain by mathematic model. On the other hand, this project will explore the dynamic relationships between conformation and properties of polysaccharide chain in order to realize the selection and manipulation of the molecules. In summary, this study has significance for providing the theoretical basis of stability and performance as well as for future research in dynamic molecular control process.

多糖分子链动态变化直接影响着食品品质，但由于糖链结构复杂且不规则，至今难以实现对其动态变化过程的调控；基于前一基金研究发现"魔芋葡甘聚糖（KGM）与离子形成具热稳定性的拓扑缠结"，本项目提出"链耦合穿孔"假说，即KGM经耦合穿孔形成具有热稳定性的拓扑缠结骨架。围绕"KGM分子链→链耦合穿孔→建立链稳定性参数的数学模型→多尺度模拟验证"的思路，拟通过研究KGM链耦合穿孔形成的动态过程，构建拓扑缠结骨架，形成稳定性链结构。采用荧光探针与物性学方法判断是否形成穿孔，对KGM拓扑缠结骨架进行多尺度的计算机模拟，量化KGM动态拓扑缠结骨架的具体参数，构建构象的数学稳定性模型。项目结合多尺度模拟验证与流变学、波谱学等方法探索"链耦合穿孔"与拓扑缠结的关系，从而探究链稳定性机理。本项目研究有望揭示KGM分子链稳定性机理，为后续在加工过程中对KGM的动态调控以提高食品品质奠定理论基础。

为了探究魔芋葡甘聚糖（KGM）分子链的稳定性调控机理，本项目以KGM分子链为研究对象，利用多尺度验证模拟、数学稳定性模型等先进方法及原子力显微镜、扫描电子显微镜、透射电子显微镜等现代分析手段，系统研究拓扑缠结KGM分子链的稳定性及动态变化，确定了拓扑缠结KGM分子链“链耦合穿孔”和拓扑缠结的关系，并且采用荧光探针和物性学方法，验证形成稳定性链结构的机理。项目研究结果表明，KGM分子链通过动态变化可发生“链耦合穿孔”反应，成功形成具热稳定性的拓扑缠结KGM分子链，使KGM分子链热稳定性提高。本项目研究揭示了KGM分子链稳定性机理，为后续在加工过程中对KGM的动态调控以提高食品品质奠定了理论基础，同时也为魔芋食品品质的研究与开发提供了科学依据。