Study on the dynamics of blending of glucomannan with carrageenan and guaran gum

被引：0

作者：

Pang Jie

Ye Bing-Hong

Huang Yong-Mei

Lin Qiong

Zeng Cui

Sun Yuan-Ming ^{[1
]}

机构：

[1] S China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

[2] Fujian Agr & Forestry Univ, Coll Food Sci & Technol, Fujian 350002, Peoples R China

来源：

CHINESE JOURNAL OF STRUCTURAL CHEMISTRY | 2007年 / 26卷 / 08期

关键词：

konjac glucomannan (KGM); blending; molecular modeling;

D O I：

暂无

中图分类号：

O61 [无机化学];

学科分类号：

070301 ; 081704 ;

摘要：

In order to prove up the interaction between konjac glucomannan (KGM) and other amyloses, by using KGM, guaran gum and carrageenan as materials, their blending in different external conditions was modeled by means of molecular dynamics (MD) method. The result showed that 323 K was a significant turning point for the formation of hydrogen bond, and KGM and guaran gum were just juxtaposed together via intermolecular hydrogen bond; but with the addition of carrageenan, KGM, guaran gum and carrageenan were spirally twisted together, and when their blending proportion is 3:2:9 the combination was the most compact. Moreover, the research result has provided the sequent studies afterwards on amyloses with some references.

引用

页码：924 / 928

页数：5