Stability of the Konjac Glucomannan Topological Chain Based on Quantum Spin Model

被引：7

作者：

Ni Yong-Sheng ^{[1
]}

Mu Ruo-Jun ^{[1
]}

Tan Xiao-Dan ^{[1
]}

Huang Rong-Xun ^{[1
]}

Yuan Yi ^{[1
]}

Chen Hui-Bin ^{[2
]}

Pang Jie ^{[1
]}

机构：

[1] Fujian Agr & Forestry Univ, Key Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China

[2] State Ocean Adm, Inst Oceanog 3, Xiamen 361005, Peoples R China

来源：

CHINESE JOURNAL OF STRUCTURAL CHEMISTRY | 2017年 / 36卷 / 06期

关键词：

konjac glucanmannan; glycan chains; quantum spin model; hydrogen networks; stability;

D O I：

10.14102/j.cnki.0254-5861.2011-1322

中图分类号：

O61 [无机化学];

学科分类号：

070301 ; 081704 ;

摘要：

In this paper we investigated the stability of konjac glucomnnan (KGM) chain hydrogen networks based on the quantum spin model. Dissipative particle dynamics method was applied in the structure simulation of KGM. The results reveled that acetyl residues of KGM were bonded with water molecules in aqueous solutions. Increasing the hydrogen bond formation decreases the energy in acetyl system. The expect-valuation of the thermal state with respect to the Hamiltonian is negative. Hence, the total energy of konjac glucomnnan chain with the acetyl groups decreases, which indicates the increasing stability of konjac glucomnnan chain. Our approach could provide a new insight into the investigation on the stability of konjac glucomnnan chain.

引用

页码：1043 / 1048

页数：6