Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations
文献类型： 外文期刊
作者： Yan, Jing-Kun 1 ; Cai, Wu-Dan 1 ; Wang, Chun 1 ; Yu, Yun-Bo 1 ; Zhang, He-Nan 2 ; Yang, Yan 2 ; Wang, Wen-Han 2 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Inst Food Phys Proc, Zhenjiang 212013, Jiangsu, Peoples R China
2.Minist Agr, Key Lab Edible Fungi Resources & Utilizat South, Natl Engn Res Ctr Edible Fungi, Beijing, Peoples R China
3.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
关键词： Curdlan; beta-1,3-Glucan; Alkali-neutralization treatment; Solution property; Structural characteristics; Rheological property
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）
ISSN： 0268-005X
年卷期： 2020 年 105 卷
页码：
收录情况： SCI
摘要： Curdlan is insoluble in water at ambient temperatures due to its rigid triple helix structure, which greatly limits its applications in the food industry. Alkali-neutralization (AN) treatment is a promising strategy for curdlan dissolution. In this study, the changes in macromolecular behaviors, microstructures, structural characteristics and rheological properties of curdlan before and after AN treatment at different alkali and acid concentrations (0.1-1.0 M) were analyzed and evaluated. Results showed that the AN-treated curdlans in aqueous solutions underwent conformation transitions from ordered triple helices to loose triple helices and then random coils with increased water solubility and reduced intrinsic viscosity, molecular weight, and rheological property. These findings were attributed to the breakdown of intra-/inter-molecular hydrogen bonds. Compared with untreated commercial curdlan, AN treatment significantly affected the microstructure, crystallinity, and thermal property of the AN-treated curdlans but hardly changed their (1 -> 3)-beta-D-glucopyranosidic linkages. Therefore, this study would provide a theoretical basis for gaining insight into the AN treatment for curdlan and further give a feasible and effective way for improving solubility of water-insoluble curdlan to expand its potential applications in food industry and biomedicine.
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