Study On Gel Performance And Molecular Simulation Of Konjac Glucomannan/Soybean Protein Isolate

Polysaccharide is a kind of important biological macromolecules.It widely exists in plant and animal microorganism and plays an important function role in vivo.The function of polysaccharide in the polymer materials,not only depends on the primary structure of molecular chain,but also the space structure of the molecular chain or senior structure of polymer molecular chain in aggregate between mutual interaction synergy as well.Aiming to try to blend modification of Konjac glucomannan(KGM)and Lipid-reduced soybean protein isolate(LRSP)in this paper,the composite materials were investigated by the modern polymer research methods such as dissipative particle dynamics and spatial coupler-curve.The sol,rheology property and molecular chain structure of the blending gel were discussed.It will offer some experimental data and theory instruction for the application of composite material.The main results are as the following:1 Both the pure sol of KGM and blend sol exhibit striking non-newtonian fluid properity,the viscosity of which decreases quickly with the increase of shear rate.The sol dispalys pseudoplastic behaviour,and follows the food rheology model of Ostwald:?=K?b.With the increasing temperature,the blend sol can form weak hydrogen bonded network.The storage modulus(G')and loss modulus(G")gradually descend when the temperature further increased with the increase of temperature,and the hydrogen bond was broken,then formed inattentive structure.The blend sol KL1:2 exhibits excellent compatibility.2 Based on energy transformation,the mesoscopic morphology changes,value at the end of the gel and interface stress,the blend gel showed the strong intermolecular hydrogen bonds took place between KGM and Lipid-reduced soybean protein isolate.And the interaction of the blend gel was much greater than that of the others when the KGM content in the blend films was around 70%wt(KS7),resulting in excellent miscibility.The conclusion of the electron tensile testing analysis indicated that the blend film KC7 showed the maximum tensile strength(42.93±1.92MPa).In addition,the blend films displayed excellent moisture barrier properties,which had a potential application in the food field.3 The composite gel prepared from the KGM and LRSP was tested based on the texture properties,and spatial coupler-curve was applied to determine the similarity on the basis of knot theory.It showed that the composite gel was influenced by the outside condition,especially the gelation temperature and pH.The swelling time,temperature and gelation time was not obvious.That is because high temperature or pH caused damage to the structure of soy protein isolate,which affect the hydrogen bonding between KGM and LRSP connection and the three dimensional network molecular structure of the composite gel is unstable.Those above results indicate that the intermolecular synergism took place between KGM and LRSP.The best blend conditions of KGM/LRSP can form excellent performance of blend sol or gel.The result showed that it may be used in the practical production.