食品科学

• 基础研究 • 上一篇    下一篇

脂肪酸燕麦β-葡聚糖酯结构对其临界自聚集浓度和胶束粒径的影响

祝佩佩1,陈 芳1,叶发银1,2,赵国华1,2,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆市特色食品工程技术研究中心,重庆 400715
  • 出版日期:2016-03-15 发布日期:2016-03-17

Effects of Structure Parameters of Fatty Acid Oat β-Glucan Ester on Its Critical Aggregation Concentration and Micelle Size

ZHU Peipei1, CHEN Fang1, YE Fayin1,2, ZHAO Guohua1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China
  • Online:2016-03-15 Published:2016-03-17

摘要:

采用响应曲面法探讨了脂肪酸燕麦β-葡聚糖酯(fatty acid oat β-glucan esters,FAOGE)的结构对其临界聚集浓度(critical aggregation concentration,CAC)值和胶束粒径的影响。考察的FAOGE结构参数包括:燕麦β-葡聚糖的分子质量(7.4×104~16.8×104 D)、取代度(0.010±0.002~0.030±0.002)和酰基链长(6、8、10)。结果表明:不同结构的FAOGE溶液的CAC值在质量浓度为0.050~0.165 mg/mL的范围内,其大小随着取代度、酰基链长的降低或β-葡聚糖分子质量的增加而增加。结构参数对CAC值的影响顺序为:酰基链长>取代度>燕麦β-葡聚糖分子质量。不同结构的FAOGE自聚集体的平均粒径在264.7~530.9 nm的范围内,且随着取代度、酰基链长的降低及β-葡聚糖分子质量的增加而逐渐增加,结构参数对自聚集体的平均粒径的影响顺序为:取代度>酰基链长>燕麦β-葡聚糖分子质量。

关键词: 脂肪酸&beta, -葡聚糖酯, 结构, 临界聚集浓度, 粒径

Abstract:

The structural dependence of the self-aggregation behavior and size of micelles of fatty acid oat β-glucan esters
(FAOGEs) was investigated in this study. The structure parameters of FAOGEs tested included molecular weight (Mw) of
β-glucan (7.4 × 104 –16.8 × 104 D), degree of substitution (DS) of oat β-glucan fatty acid esters (0.010 ± 0.002–0.030 ± 0.002),
and acyl chain length (6, 8 and 10). The results showed that the critical aggregation concentration (CAC) of FAOGEs with
different structures was in the range of 0.050–0.165 mg/mL and increased significantly with decreasing DS and acyl chain
length and with increasing Mw of oat β-glucan. The effect of structure parameters of FAOGE on CAC was in the decreasing
order: acyl chain length > DS > Mw of oat β-glucan. The average micelle size of FAOGEs with different structures was in
the range of 264.7–530.9 nm and increased significantly with decreasing DS and acyl chain length and with increasing Mw
of oat β-glucan. The effect of structure parameters of FAOGE on micelle size was in the decreasing order: DS > acyl chain
length > Mw of oat β-glucan.

Key words: fatty acid oat β-glucan esters, structure, critical aggregation concentration, size

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