Citation: WEN Cheng-Rong, SUN Zhong-Qi, PANG Jie, MA Zhen, SHEN Ben-Shu, XIE Bing-Qing, JING Pu. Analysis on the Network Node of Konjac Glucomannan Molecular Chain[J]. Chinese Journal of Structural Chemistry, ;2014, 33(8): 1253-1260. shu

Analysis on the Network Node of Konjac Glucomannan Molecular Chain

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a. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
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b. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

Received Date: 21 April 2014
Available Online: 16 July 2014
Fund Project: This project was supported by the National Natural Science Foundation of China (31271837) (31271837) Specialized Research Fund for the Doctoral Program of Higher Education jointly funded by Ministry of Education (20113515110010) (20113515110010) Major projects of industries, universities and research in Fujian Province (2013N5003) (2012GA7200022)

The dynamic changes of the complex network and the material form and function were actuated by the molecular chains. The interaction behavior between molecular chains was difficult to illuminate because the dynamic changes of macromolecules were observed difficultly by normal spectrum method and the methods to test and evaluate the complex network evolution prediction and intervention are rare. The mathematic model of domino offect of molecular chains was established based on the topological structure of molecular chain aggregation of Konjac glucomannan, and the molecular entanglement mechanism of Konjac glucamannan blends was studied through molecular simulation and knot theory analysis combined with experimental verification. The results suggested that two network models (topological entanglement and solid knot) of Konjac glucomannon blends were formed through hydrogen bond nodes. The topological entanglement was strengthened with the increase of concentration and the form of molecular chains was Gaussian chain which could not allow traverse moving owing to the intermolecular cross and entanglement and the shield of intramolecular interaction. Besides, the structures of Konjac glucomannon blends became more stable due to the solid knot. Both of them were verified by the experimental results. This experimental method simplifies the microscopic description of Konjac glucomannon, and there is important guiding significance of the experimental results for the prediction and control of polysaccharides’ structure and function.
- knot,
- Konjac glucomannon,
- topological entanglement,
- network node
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