水溶性大豆多糖理化及黏度性质研究
目的 以低温豆粕为原料, 采用微波-超声波协同技术提取了水溶性大豆多糖(water-soluble soybean polysaccharide, SSPS), 并对大豆多糖的部分理化性质, 包括单糖组成、相对分子质量以及粘度性质等进行深入研究。方法 分别采用气相色谱与高效凝胶色谱方法对SSPS的单糖组成、相对分子质量进行了测定, 采用旋转式粘度计分析了大豆多糖质量浓度、离子强度、温度、pH对SSPS溶液粘度的影响。结果 SSPS的单糖组成主要为半乳糖, 其次为葡萄糖、甘露糖、氨基半乳糖、阿拉伯糖等; SSPS的重均相对分子质量约274.752 k; SSPS的粘度随其质量浓度增加而显著增大, 随温度、pH值的增加而减小, 金属离子(Na+、Ca2 、K )浓度的变化对其粘度的影响很小。结论 本研究将为SSPS的潜在应用提供理论指导。
Objective Low-temperature soymeal was chose as material, and water-soluble soybean polysaccharide (SSPS) was extracted using microwave combined with ultrasonic technology. Moreover, the physi-co-chemical properties of SSPS, including monosaccharide composition, relative molecular mass and viscosity were extremely studied. Methods The monosaccharide composition and molecular weight of SSPS was analyzed by GC and HPLC, respectively. Meanwhile, the effects of SSPS concentration, ion strength, temperature and pH on the viscosity of SSPS were studied by rotary viscosimeter. Results The main monosaccharide composition of SSPS was galactose, followed by glucose, mannose, galactosamine, arabinose, etc. The average molecular weight was about 274.752 k. The viscosity of SSPS increased with the increasement of its concentration, and decreased with the increasement of temperature and pH. Metal ions (Na+, Ca2 , K ) has little effect on the viscosity of SSPS. Conclusion The above results will be helpful for the potential application of SSPS.
标题：水溶性大豆多糖理化及黏度性质研究
英文标题：Study on the characterization and viscosity properties of soybean polysaccharides
作者：
杨城 上海理工大学医疗器械与食品学院
管骁 上海理工大学医疗器械与食品学院
中文关键词:水溶性大豆多糖,理化性质,黏度性质,
英文关键词:soluble soybean polysaccharide,physic-chemical properties,viscosity,
发表日期：2014-08-06
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