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Volume 8 Issue 3
Sep.  2017
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Article Navigation >  Journal of Tropical Biology  > 2017  >  8(3): 335-340

WANG Xiaoshan, WU Xianhui, PANG Jie, YUAN Yi, GONG Jingni, WANG Lin. Effect of Tara Gum on the Topological Entanglement of Konjac Glucomannan Molecular Chain[J]. Journal of Tropical Biology, 2017, 8(3): 335-340. doi: 10.15886/j.cnki.rdswxb.2017.03.014
Citation: WANG Xiaoshan, WU Xianhui, PANG Jie, YUAN Yi, GONG Jingni, WANG Lin. Effect of Tara Gum on the Topological Entanglement of Konjac Glucomannan Molecular Chain[J]. Journal of Tropical Biology, 2017, 8(3): 335-340. doi: 10.15886/j.cnki.rdswxb.2017.03.014
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Effect of Tara Gum on the Topological Entanglement of Konjac Glucomannan Molecular Chain

doi: 10.15886/j.cnki.rdswxb.2017.03.014

  • 1. College of Material Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;

  • 2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;

  • 3. Ningde Vocational and Technical College, Fuan, Fujian 355000, China

  • Received Date: 2017-04-20
  • Rev Recd Date: 2017-05-31
  • Konjac glucomannan（KGM） was blended with tara gum（TG） at a given ratio.The blends were determined in terms of rheological properties by using a rotational rheometer,and the molecular interaction between KGM and TG was analyzed based on molecular dynamics and topological analysis to explore the effect of tara gum on the network topological structure of the KGM molecular chain.The results revealed a synergistic effect in molecules between TG and KGM with hydrogen bonding playing the main role in molecular chain.Adding of TG into KGM resulted in the enhancement of strength and density of the topological entanglement.The mechanical properties of the blends were obviously strengthened,which successfully verified the experimental results of the theological property test between the KGM and TG.
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Effect of Tara Gum on the Topological Entanglement of Konjac Glucomannan Molecular Chain

doi: 10.15886/j.cnki.rdswxb.2017.03.014
  • 1. College of Material Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;
  • 2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;
  • 3. Ningde Vocational and Technical College, Fuan, Fujian 355000, China
  • Received Date: 2017-04-20
  • Rev Recd Date: 2017-05-31

Abstract: Konjac glucomannan（KGM） was blended with tara gum（TG） at a given ratio.The blends were determined in terms of rheological properties by using a rotational rheometer,and the molecular interaction between KGM and TG was analyzed based on molecular dynamics and topological analysis to explore the effect of tara gum on the network topological structure of the KGM molecular chain.The results revealed a synergistic effect in molecules between TG and KGM with hydrogen bonding playing the main role in molecular chain.Adding of TG into KGM resulted in the enhancement of strength and density of the topological entanglement.The mechanical properties of the blends were obviously strengthened,which successfully verified the experimental results of the theological property test between the KGM and TG.

WANG Xiaoshan, WU Xianhui, PANG Jie, YUAN Yi, GONG Jingni, WANG Lin. Effect of Tara Gum on the Topological Entanglement of Konjac Glucomannan Molecular Chain[J]. Journal of Tropical Biology, 2017, 8(3): 335-340. doi: 10.15886/j.cnki.rdswxb.2017.03.014
Citation: WANG Xiaoshan, WU Xianhui, PANG Jie, YUAN Yi, GONG Jingni, WANG Lin. Effect of Tara Gum on the Topological Entanglement of Konjac Glucomannan Molecular Chain[J]. Journal of Tropical Biology, 2017, 8(3): 335-340. doi: 10.15886/j.cnki.rdswxb.2017.03.014
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