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Study of synergistic interactions between galactomannans and non-pectic polysaccharides from water soluble yellow mustard mucilage.

机译：半乳甘露聚糖与水溶性芥菜黏液中非果胶多糖之间的协同相互作用研究。

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摘要

This thesis investigated the synergistic interactions between galactomannans and non-pectic polysaccharides from water soluble yellow mustard mucilage. A non-pectic polysaccharide (NPP) fraction was isolated from yellow mustard mucilage using pectinase hydrolysis followed by ammonium sulphate precipitation. This fraction consisted mainly of a beta-1,4 linked glucosidic backbone. Rheological tests showed that NPP exhibited strong shear-thinning flow behaviour and a weak gel structure, acid resistance, and stable gelling properties in a wide temperature range. Detailed structure information on NPP was investigated using Nuclear Magnetic Resonance (NMR) spectroscopy.;Synergistic interactions between the four GMs and NPP were investigated using rheological measurements. The four types of GMs were blended with NPP at various ratios. Results revealed that at a total polysaccharide concentration of 0.5% (w/w), the highest synergism occurred at the GM/NPP blending ratio of 3/7 for all four types of GMs. The interaction between TG and NPP showed the highest synergy, followed by LBG/NPP, FG/NPP and GG/NPP. At a higher total polysaccharide concentration (1.0% w/w), the blend of TG and NPP exhibited the highest synergy, followed by FG/NPP, LBG/NPP and GG/NPP. At a total polysaccharide concentration of 0.5% and the GM/NPP blending ratio of 3/7, neutral pH (pH=6.5) showed the strongest synergy compared to that at pH 2.0 and pH 12.O.;In order to better understand the synergistic behaviour, conformations of simulated GMs with different M/G ratios were investigated using molecular modelling software (Insight II /Discover_3 and RIS program, Version 4.0.0). The results showed that the insertion of galactosyl groups could cause bending of the chains. The results could explain the synergistic interactions between GMs and cellulosic polysaccharides: a more flexible chain could penetrate through networks in a rigid structure, while the side groups can help with forming stronger "hyperentanglements". The overall synergistic behaviour of GMs and NPP is a result of a combined effect of junction zones via "smooth regions" and "hyperentanglements".;Four types of galactomannans (GMs), namely fenugreek gum (FG), guar gum (GG), tara gum (TG) and locust bean gum (LBG), were investigated for their emulsification and rheological properties. The M/G ratios of the four GMs were 1.2, 1.7, 3.0 and 3.7 respectively. The results revealed that the M/G ratio, along with molecular weight and intrinsic viscosity, played an essential role in emulsion and rheological properties.
机译：本文研究了半乳甘露聚糖与水溶性黄芥末胶浆中非果胶多糖的协同作用。使用果胶酶水解，然后用硫酸铵沉淀从黄芥末粘液中分离出非果胶多糖（NPP）馏分。该级分主要由β-1,4连接的糖苷主链组成。流变测试表明，NPP在较宽的温度范围内均表现出很强的剪切稀化流动特性，较弱的凝胶结构，耐酸性和稳定的胶凝性能。使用核磁共振（NMR）光谱研究了NPP的详细结构信息。;使用流变学方法研究了四个GM与NPP之间的协同相互作用。四种类型的GM与NPP以不同的比例混合。结果显示，在总多糖浓度为0.5％（w / w）时，所有四种类型的GM的GM / NPP混合比为3/7时，协同作用最高。 TG和NPP之间的相互作用表现出最高的协同作用，其次是LBG / NPP，FG / NPP和GG / NPP。在较高的总多糖浓度（1.0％w / w）下，TG和NPP的混合物表现出最高的协同作用，其次是FG / NPP，LBG / NPP和GG / NPP。在总多糖浓度为0.5％且GM / NPP混合比为3/7时，中性pH（pH = 6.5）与在pH 2.0和pH 12.O时相比表现出最强的协同作用；为了更好地理解协同行为，使用分子建模软件（Insight II / Discover_3和RIS程序，版本4.0.0）研究了具有不同M / G比的模拟GM的构象。结果表明，半乳糖基的插入可能导致链弯曲。结果可以解释GM和纤维素多糖之间的协同相互作用：更柔韧的链可以穿透刚性结构中的网络，而侧基则可以帮助形成更强的“超缠结”。 GM和NPP的整体协同行为是通过“光滑区域”和“超缠结”的结合区共同作用的结果。四种半乳甘露聚糖（GM），即胡芦巴胶（FG），瓜尔豆胶（GG），研究了塔拉胶（TG）和刺槐豆胶（LBG）的乳化和流变性能。四个GM的M / G比分别为1.2、1.7、3.0和3.7。结果表明，M / G比以及分子量和特性粘度在乳液和流变性能中起着至关重要的作用。

著录项

  • 作者

    Wu, Ying.;

  • 作者单位

    University of Guelph (Canada).;

  • 授予单位 University of Guelph (Canada).;
  • 学科 Agriculture Food Science and Technology.;Chemistry Agricultural.;Chemistry Polymer.
  • 学位 Ph.D.
  • 年度 2010
  • 页码 108 p.
  • 总页数 108
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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