摘要
以魔芋精粉为原料采用乙醇纯化法制得纯化魔芋葡甘聚糖,进一步用悬浮法和湿法制备氧化魔芋葡甘聚糖(O-KGM),采用DSC、XRD、SEM、IR、量子化学计算等方法对O-KGM的结构进行预测和表征。结果分析表明,氧化主要发生在糖残基的C(2)及C(3)位,O-KGM的特性粘度降至272.9 cm3/g,约为改性前的1/7,玻璃化温度及晶体熔融温度分别为61.5 和149.36 ℃,同时结晶度略有增加。
Using konjac glucomannan as the material, pure konjac glucomannan was obtained by ethanol purified method; then oxidized konjac glucomannan (O-KGM) was further prepared by means of suspension method and wet-processing. The structure of O-KGM was characterized by DSC, XRD, SEM, IR, etc., showing the oxidization often occurs in the C-2 and C-3 Of glucose subunits. The intrinsic viscosity of O-KGM decreases to 272.9 cm(3)/g, about 1/7 as that before oxidization. The glass transition temperature and crystal melting temperature are 61.5 and 149.36 degreesC, respectively; at the same time the crystallinity increases slightly.
基金
国家自然科学基金(30371009)
福建省教育厅科学基金(JA03059)
省重大科技项目(2003Y008)资助
关键词
魔芋精粉
魔芋葡甘聚糖
氧化魔芋葡甘聚糖
结构
纯化法
悬浮法
湿法
konjac glucomannan
purified method
suspension method and wet-processing
oxidized konjac glucomannan
structure token
