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題 名 | 紅藻多醣濃度對凝膠相變與流變特性之影響--第二報:對凝膠與融膠溫度之影響=The Influence of Concentration on Phase Transition and Rheological Properties of Red Algal Polysaccharides--Ⅱ.Effects on the Gelling and Melting Temperatures |
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作 者 | 賴鳴鳳; 李錦楓; 呂政義; | 書刊名 | 中國農業化學會誌 |
卷 期 | 35:2 1997.04[民86.04] |
頁 次 | 頁173-183 |
分類號 | 346.217 |
關鍵詞 | 紅藻多醣; 凝膠; 融膠; 構形轉變; Red algal polysaccharide; Gelling; Gel-melting; Conformational transition; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗主要探討三種紅藻多醣之濃度、分子結構特性、構形轉變以及分子大小等 因素,對多醣凝膠機制與網狀結構之影響。 分析不同濃度的多醣溶液之凝膠溫度 (Tgel)、 構形轉變起始溫度 (Tc-h ° )、以及融膠溫度 (Tm) 等之變化。 結果顯示,上述三種相變 溫度皆為多醣對數濃度之函數,且濃度增加所導致之凝膠與融膠溫度增加幅度隨多醣種類而 異:在 Tgel 方面為ι - carr> κ -carr> 中性洋菜; 在 Tm 方面為ι -carr κ -carr> 中性洋菜。中性洋菜的凝膠與融膠二溫度對濃度的依賴性分兩階段,而高於 1.0 g/dL 時濃 度的影響變得很小。 經理論計算得知,凝膠結構中最緊密接合區 (junction zone) 解離所 需之熱焓大小依序為:中性洋菜 >> κ -carr ι -carr。 分子量降低會降低三種多醣凝膠 、融膠相變溫度、二相變溫度差以及接合區解離熱焓等,降低的程度隨多醣種類與濃度而異 。 |
英文摘要 | The effects of polysaccharide concentration, molecular structurla characteristics, conformational transition, and molecular size on the gelling mechanism and gel network for three red algal polysaccharides were investigated. The gelling (Tgel), initial conf ormational transition (Tc-h ° ), and gel-melting (Tm) temperatures of the polysaccharide at different concentrations in water were analyzed. The results indicated that these phase transitional temperatures could be expressed as function of logarithmic concentration. The increment of Tgel and Tc-h ° caused by the rise in the concentration depended on the variety of polysaccharide in the order of ι -carr> κ -carr >agarose for Tgel and ι -carr k-carr > agarose for Tm. There were two concentration dependences of both Tgel and Tm for agarose gel with less dependence at above 1.0 g/dL. Based on theoretical calculation, the dissociation enthalpy of the most cross-linked junction zones of gel network followed the order or agarose κ - carr ι -carr. The reduction of molecular size decreased the gelling and melting temperatures, the difference between these two temperatures, and the dissociation enthalpy of junction zones for the three polysaccharide gels. The extent of the decrement depended upon the variety and concentration of the polysaccharide. |
本系統中英文摘要資訊取自各篇刊載內容。