|Title:||Effects of temperature and glycerol on the de-organisation of hsian-tsao (Mesona procumbens Hemsl) polysaccharide solution by electron spin resonance spectroscopy||Authors:||Hsu, Ching-I
|Keywords:||Hsian-tsao polysaccharide;Glycerol;Electron spin resonance||Issue Date:||2004||Journal Volume:||18||Journal Issue:||2004||Start page/Pages:||-||Source:||Food Hydrocolloids||Abstract:||
The effect of different glycerol concentration on the molecular transition on heating of hsian-tsao polysaccharide solution was investigated
by electron spin resonance (ESR), using nitroxide radicals (4-amino TEMPO) as labels that covalently attached to the carboxyl groups of
uronic acid of the hsian-tsao polysaccharide chains. As indicated by the increased rotational correlation time ðtcÞ and broadening ESR
resonance signals due to anisotropic effects, the mobility of the polymer chains became more restricted with reducing temperature and
increasing glycerol concentration (0–80%). A change in anisotropic ratio (p value) likely reflecting the molecular dissociation and
conformational disordering of the polysaccharide was observed during heating at 40–50 8C, and being more remarkable as glycerol
concentration increased. The increment in glycerol concentration resulted in a two-fold increase in activation energy of the conformational
transition (from 17.93 to 35.15 kJ/mol).
|Appears in Collections:||食品科技研究所|
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