魔芋葡甘聚糖非碱不可逆凝胶的形成机理研究

Improvement on the thermal stability of gelation is one of the critical problems in food science research. But the mechanism has not been fully developed, nor the artificial adjustment technology has been established. Based on the research result of previous NSFC subject that KGM could form stable gelatin with ions, the hypothesis of hive model gel mechanism of KGM is proposed in the subject, i.e. KGM could form irreserversible stable gelatin of comb structure by molecular assembly technology. Based on the ideat from molecular chains, interaction, molecular aggregation, and gel stability, the dynamics process of helical KGM complex with small molecules (including amino acid, reducing sugar, and ions) under physical fields was conducted. Meanwhile, the hydrogen bond, coordinate bond and the relationship between structure and property will be observed during the gel formation process. Through this research, principle of gel formation by alkaline will be very possibly replaced by newly introduced gelation method. Meanwhile, the theory basis and scientific guideline will be provided for the gel mechanism of the other polysaccharide.

提高凝胶的热稳定性对食品加工具有重要科学意义，但因缺乏对凝胶形成机理的深入研究，人为调控其热稳定性尚未突破。基于前一基金项目研究发现魔芋葡甘聚糖（KGM）与离子复合形成热稳定凝胶的基础，本项目进一步提出"蜂巢模型"凝胶机理假说，即KGM经分子组装形成具有蜂巢状空间网络结构的热不可逆凝胶；围绕"分子链-作用力-分子聚集体-凝胶稳定性"展开探索。采用计算机模拟结合流变学、光谱学等方法，研究KGM与金属离子、还原糖在微波、高压脉冲电场、超高静压作用下组装形成螺旋复合物，并通过分子链聚集形成不可逆凝胶的动态过程，构建不可逆凝胶模型；重点研究氢键、配位键等作用力在凝胶形成中的变化，探索凝胶结构与性能关系，进而揭示其凝胶机理，实现非碱不可逆凝胶的调控。本研究有望最终揭示KGM非碱不可逆的凝胶形成机理，开辟KGM热稳定凝胶制备新途径，并为其他多糖凝胶研究提供科学依据。

提高凝胶的热稳定性对食品加工具有重要科学意义，但因缺乏对凝胶形成机理的深入研究，人为调控其热稳定性尚未突破。基于前一基金项目研究发现魔芋葡甘聚糖（KGM）与离子复合形成热稳定凝胶的基础，本项目进一步提出“蜂巢模型”凝胶机理假说，即KGM经分子组装形成具有蜂巢状空间网络结构的热不可逆凝胶；围绕“分子链—作用力—分子聚集体—凝胶稳定性”展开探索。采用计算机模拟结合流变学、光谱学等方法，研究KGM与金属离子、还原糖在微波、高压脉冲电场、超高静压作用下组装形成螺旋复合物，并通过分子链聚集形成不可逆凝胶的动态过程，构建不可逆凝胶模型；重点研究氢键、配位键等作用力在凝胶形成中的变化，探索凝胶结构与性能关系，进而揭示其凝胶机理，实现非碱不可逆凝胶的调控。本研究有望最终揭示KGM非碱不可逆的凝胶形成机理，开辟KGM热稳定凝胶制备新途径，并为其他多糖凝胶研究提供科学依据。