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Studies on Konjac Glucomannan and Carrageenan
Interaction Sites Based on Stable System
WEN Chengrong 1,2 , 摇 FU Liqun3 , 摇 XIE Bingqing3 , 摇 CONG Suang1,2 , 摇 PANG Jie3,*
(1郾 College of Food , Dalian Polytechnic University, Dalian 116034, China;
2郾 National Engineering Research Center of Seafood, Dalian 116034, China;
3郾 College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, China)
Abstract: The synergy effect of konjac glucomannan(KGM) and 资鄄Carrageenan (KC) is one of an im鄄
portant 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 mo鄄
lecular 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 interac鄄
tion. 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.
Key words: konjac glucomannan; carrageenan; rheology; molecular dynamics simulation
( 责任编辑: 叶红波)
62 食品科学技术学报 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2014 年 9 月