FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 80-84.

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Study on Advanced Molecular Chain Structure and Solution Behavior of Oat β-Glucan

 WANG  Hai-Bo, LIU  Da-Chuan, WANG  Hai-Ying, XIE  Bi-Jun   

  1. 1.Hubei Key Laboratory of Agriculture Product Deep-pressing,Wuhan Polytechnic University,Wuhan 430023,China; 2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430000,China; 3.Basic Department,College of Tongji Medicine,Huazhong University of Science and Technology,Wuhan 430000,China
  • Online:2008-10-15 Published:2011-12-08

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Abstract: Oglu-1,a main constituent of Oglu,was obtained by multiple ethond precipitation and column chromatography. It was found that Oglu-1 is composed of glucose units only and joined by β-D-(1→4) and β-D-(1→3) linkage with the linkage number ration 2.1:1 by using the methods of UV,IR,1HNMR,13CNMR and HLPC. The average molecular weight of Oglu-1 is 4.49×105 determined by GPC-LLS. The Oglu-1 is semi-flexible chain,which was proved by the Mark-Houwink equation (η =0. 161Mw0.585) and the relation model of Mw-1/2. The molecular chain conformation of Oglu-1 was observed directly by AFM,and its length(250 nm),width(5～10 nm) and high (2～3 nm) obtained respectively. The CD spectrogram showed that the asymmetry,conformation of Oglu-1 may be influenced by average molecular weight,pH,and temperature etc.

Key words: oat &beta, -glucan； molecular chain morphology； conformation；