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題 名 | 水溶性蒟蒻膠萃取與分子性質之探討=Studies on Extraction and Molecular Properties of Water-soluble Konjac Gums |
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作 者 | 賴鳴鳳; 廖樹杰; 呂政義; | 書刊名 | 食品科學 |
卷 期 | 26:5 1999.10[民88.10] |
頁 次 | 頁456-467 |
分類號 | 341.91 |
關鍵詞 | 蒟蒻膠; 蒟蒻聚葡萄甘露醣; 萃取溫度; 分子性質; Konjac gum; Konjac glucomannan; Extraction temperature; Molecular property; |
語 文 | 中文(Chinese) |
中文摘要 | 本文旨在探討以不同溫度(30-90℃)萃取省產蒟蒻的水溶性蒟蒻膠(knojac gum),其化學組成、分子結構、分子量、分子大小與分枝度的差異。組成份分析的結果顯示90℃高溫水萃取的膠質收率會遠高於30-70℃的,但含有極大量且相對重量平均分子量較蒟蒻膠低的澱粉分子。將樣品經去澱粉的純化處理後,傅立葉轉換紅外線光譜圖(FTIR)顯示這些水溶性蒟蒻膠之乙醯酯基含量未隨萃取溫度而有明顯差別。但從靜態與動態光散射法結果則發現,當萃取溫度由30-70℃提高至90℃時,水溶性蒟蒻膠之絕對重量平均分子量與z-平均轉移性擴散係數會明顯增高,然分子的平均環動半徑(radius of gyration)、水合體積(hydrodynamic volume)和固有黏度值則降低,顯示90℃水萃取物的分子分枝度似乎大於30-70℃低溫萃取者,然尚待證明這些蒟蒻膠分子分枝度與分枝鏈長的差異性。 |
英文摘要 | Differences in the chemical composition and structure, molecular weight and size and the degree of branching of water-soluble konjac gums extracted at various temperatures were investigated. The chemical composition results indicated that the yield of knojac gum at 90℃ was far higher than that of knojac gums at 30-70℃. However, the extract of 90℃ possessed a great amount of starch molecules with a lower relative weight-average molecular weight than the knojac gums of 30-70℃. As suggested by FTIR, the content of acetyl esters in the purified konjac gums after removal of starch hardly changed with the extraction temperature used. The data from light scattering measurements showed that the absolute weight-average molecular weight and z-average translational diffusion coefficient of the knojac gums significantly increased, with a decreased average radius of gyration, hydrodynamic volume and intrinsic viscosity, with increasing extraction temperature from 30-70℃ to 90℃. This implies that the degree of branching of the knojac gum extracted at 90℃ was likely higher than those at 30-70℃. More works are necessary to confirm the branching properties of these knojac gums. |
本系統中英文摘要資訊取自各篇刊載內容。