动态高压微射流技术对可溶性大豆多糖结构的影响.PDFVIP

30 2010, Vol. 31, No. 09 食品科学 ※基础研究 1,2 1,2, 1,2 1,2 章文琴 ，刘成梅 * ，刘 伟 ，万 婕 (1.南昌大学食品科学与技术国家重点实验室，江西南昌 330047 ；2. 南昌大学中德食品工程中心，江西南昌 330047) ：研究动态高压微射流技术(DHPM)处理对可溶性大豆多糖(SSPS)组分、相对分子质量、外观形态及单糖 组成的影响。结果表明：经DEAE-Cellulose 离子交换从大豆粗糖中纯化得到SSPS-1 和SSPS-2 两个组分，高效凝胶 渗透色谱(HPGPC)分析表明SSPS-1 为含少量蛋白的杂多糖，SSPS-2 为高结合蛋白含量的单一多糖；SSPS-1 经DHPM 处理后，相对分子质量由7.33 ×105 5 减少至5.11 ×10 ；电镜扫描观察其形貌由针状排列结构变成末端膨大呈球形 的“火柴棒”状有序排列结构；气相色谱分析单糖组成表明：SSPS-1 主链中单糖L - 鼠李糖和D - 半乳糖醛酸的含 量分别降低9.4% 、17.1%，侧链部分的单糖L - 阿拉伯糖、D - 半乳糖、D - 岩藻糖、 甘露糖分别降低 14.3% 、 26.3% 、41.7% 、60% ，而D - 木糖、D - 葡萄糖、葡萄糖醛酸未检出。 ：动态超高压微射流；可溶性大豆多糖；组分；相对分子质量；形貌 Effect of Dynamic High-pressure Microfluidization on Morphology of Soluble Soybean Polysaccharides ZHANG Wen-qin 1,2 ，LIU Cheng-mei1,2,*，LIU Wei1,2 ，WAN Jie 1,2 (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China； 2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China) Abstract ：The effect of dynamic high-pressure microfluidization (DHPM) treatment on compositions, morphology, compo- nent change of sugar and molecular weight of soluble soybean polysaccharides (SSPS) were investigated. Results showed that soybean soluble polysaccharides were treated by DHPM, and then purified by DEAE-cellulose ion exchange column to obtain two components, which were SSPS-1 and SSPS-2. High performance gel permeation chromatography (HPGPC) analysis exhibited that SSPS-1 was a heteropolysaccharide containing a small amount of protein and SSPS-2 was a homogeneous polysaccharide as