(1.College of Food, Dalian Polytechnic University, Dalian 116034, China;2.National Engineering Research Center of Seafood, Dalian 116034, China;3.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
The synergy effect of konjac glucomannan(KGM) and κ-Carrageenan (KC) is one of an important research fields of polysaccharide interactions.The study of their interaction site can help to reveal many essential problem of the system, and it also plays a key role in the building and application of stable network system.The changes of KGM and KC blends rheological property in three ratios with microwave and heating process were studied , and their action sites were also measured through rheometer and molecular dynamics simulation, respectively. The results showed that the interaction between KGM and KC was changed after microwave treatment. The higher was the KC concentration, the better of their interaction. The hydrogen bonds between OSO3 of KC and KGM molecular were the main forces to maintain the complex system stable, which indicated that the OSO3 residue was the main KC and KGM interaction site. These results suggested that KC played a dominant role in KGM and KC composite system.
WEN Chengrong, FU Liqun, XIE Bingqing, CONG Suang, PANG Jie. Studies on Konjac Glucomannan and Carrageenan Interaction Sites Based on Stable System[J]. Journal of Food Science and Technology,2014,32(5):21-26.Copy