皂荚和美国肥皂荚多糖胶的制备及性质比较

doi:10.3969/j.issn.1673-5854.2019.05.004

生物质化学工程 ›› 2019, Vol. 53 ›› Issue (5): 21-26.doi: 10.3969/j.issn.1673-5854.2019.05.004

皂荚和美国肥皂荚多糖胶的制备及性质比较

琚斯怡¹,郭常酉²,朱妙馨¹,刘彦涛¹,蒋建新^1,*()

1. 北京林业大学材料科学与技术学院; 林业生物质材料与能源教育部工程研究中心, 北京 100083
2. 宁夏大学化学化工学院, 宁夏银川 750021

收稿日期:2018-09-19 出版日期:2019-09-30 发布日期:2019-09-27
通讯作者: 蒋建新 E-mail:jiangjx@bjfu.edu.cn
作者简介:琚斯怡(1996-),女,江西鹰潭人,硕士生,主要从事多糖分离及材料研究
基金资助:
国家重点研发计划资助项目(2016YFD0600803)

Comparison of Preparation and Properties of Polysaccharide Gums from Gleditsia sinensis Lam. and Gymnocladus dioicus(L.) K. Koch

Siyi JU¹,Changyou GUO²,Miaoxin ZHU¹,Yantao LIU¹,Jianxin JIANG^1,*()

1. College of Material Science and Technology, Beijing Forestry University, MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, Beijing 100083, China
2. College of Chemistry and Chemical Engineering, Ningxia University, Yinchuan 750021, China

Received:2018-09-19 Online:2019-09-30 Published:2019-09-27
Contact: Jianxin JIANG E-mail:jiangjx@bjfu.edu.cn
Supported by:
国家重点研发计划资助项目(2016YFD0600803)

摘要/Abstract

摘要：

以皂荚和美国肥皂荚为原料，先分别进行光波烘烤预处理4、6和8 min，然后进行机械分离，最后采用微水固相法制备皂荚多糖胶，并进行纯化，探讨了不同烘烤预处理时间对2种多糖胶表观黏度和组分的影响。研究结果表明：预处理6 min后，在剪切速率5.1 s^-1条件下，2种皂荚多糖胶的表观黏度最高，分别为461.90和703.85 mPa·s；随烘烤时间延长，皂荚多糖胶中的蛋白质含量增加，而美国肥皂荚中的蛋白质含量几乎没有变化；皂荚多糖胶中水不溶物质量分数整体高于美国肥皂荚，烘烤8和6 min分别得到的皂荚和美国肥皂荚多糖胶中的水不溶物质量分数是最低的，分别为32.30%和32.50%。纯化后的多糖胶中半乳甘露聚糖质量分数（79%~83%）明显高于原多糖胶中半乳甘露聚糖质量分数（67%~77%），纯化后的多糖胶中甘露糖/半乳糖（M/G）值在3.0左右，明显低于原多糖胶中M/G值。

关键词: 皂荚, 美国肥皂荚, 皂荚多糖胶, 半乳甘露聚糖, 表观黏度

Abstract:

The Gleditsia sinensis Lam. and Gymnocladus dioicus(L.) K. Koch were used as raw materials for 4, 6, and 8 min photo-wave baking pretreatment and mechanical separation, and then polysaccharide gums were prepared by micro water solid phase method and purified. The effects of different photo-wave baking pretreatment time on the apparent viscosities and compositions of the polysaccharide gums with two raw materials were compared. The results showed that the apparent viscosities of the two polysaccharides pretreated for 6 min were the highest, which were 461.90 and 703.85 mPa·s under the shear rate of 5.1 s^-1, respectively. The longer the baking time was, the higher the protein content in the G. sinensis gum was, while the protein content in the G. dioicus gums barely changed. The water insoluble contents of G. sinensis gum were generally higher than those of G. dioicus gum.The lowest water insoluble contents of G. sinensis gums and G. dioicus gums were 32.30% and 32.50% after pretreatment by baking for 8 and 6 min, respectively. The galactomannan content(79%-83%) of purified polysaccharide gums significantly was higher than the pristine polysaccharide gums, and the M/G value(about 3.0) of purified polysaccharide gum was significantly lower than that of the pristine polysaccharide gums.

Key words: Gleditsia sinensis Lam., Gymnocladus dioicus(L.) K. Koch, polysaccharide gums, galactomannan, apparent viscosity

中图分类号:

TQ35

琚斯怡,郭常酉,朱妙馨,刘彦涛,蒋建新. 皂荚和美国肥皂荚多糖胶的制备及性质比较[J]. 生物质化学工程, 2019, 53(5): 21-26.

Siyi JU,Changyou GUO,Miaoxin ZHU,Yantao LIU,Jianxin JIANG. Comparison of Preparation and Properties of Polysaccharide Gums from Gleditsia sinensis Lam. and Gymnocladus dioicus(L.) K. Koch[J]. Biomass Chemical Engineering, 2019, 53(5): 21-26.

图/表 4

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表1

表2

表3

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样品 sample	烘烤时间/min baking time	不同剪切速率下的动态表观黏度/(mPa·s) dynamic apparent viscosity at different shear rates		稠度指数(k)/(Pa·s ⁿ ) thickness index	流动指数(n) flow index
样品 sample	烘烤时间/min baking time	5.1 s^-1	85 s^-1	稠度指数(k)/(Pa·s ⁿ ) thickness index	流动指数(n) flow index
皂荚G. sinensis	4	409.90±2	128.73±2	0.72	0.60
	6	461.90±2	131.97±3	0.94	0.59
	8	427.91±3	131.97±2	0.83	0.62
美国肥皂荚G. dioicus	4	391.92±3	129.81±2	0.74	0.63
	6	703.85±2	131.97±3	1.96	0.44
	8	539.88±2	131.97±3	1.21	0.54

样品sample	烘烤时间baking time /min	蛋白质protein /%	水不溶物water insolubles /%
皂荚G. sinensis	4	4.07±0.10	36.60±0.02
	6	4.59±0.07	37.98±0.57
	8	4.66±0.28	32.30±0.96
美国肥皂荚G. dioicus	4	4.08±0.10	33.98±0.52
	6	4.08±0.10	32.50±1.20
	8	4.08±0.10	34.47±0.85

样品 sample	烘烤时间/min baking time	半乳甘露聚糖galactomannan /%		甘露糖/半乳糖mannose/galactose(M/G)
样品 sample	烘烤时间/min baking time	纯化前 before purification	纯化后 after purification	纯化前 before purification	纯化后 after purification
皂荚G. sinensis	4	66.97±0.71	82.02±0.39	3.75	3.07
	6	72.93±0.26	80.97±0.20	3.87	3.06
	8	75.29±0.09	81.75±0.05	3.76	3.04
美国肥皂荚G. dioicus	4	72.87±0.34	79.26±0.05	3.75	3.01
	6	77.24±0.63	80.86±0.93	3.65	2.80
	8	74.39±0.04	83.33±0.56	3.75	2.87

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皂荚和美国肥皂荚多糖胶的制备及性质比较

Comparison of Preparation and Properties of Polysaccharide Gums from Gleditsia sinensis Lam. and Gymnocladus dioicus(L.) K. Koch

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