摘要
用过氧化氢对魔芋葡甘聚糖进行氧化改性,探讨了不同温度、pH值及反应时间对氧化反应的影响。通过单因素和正交试验,对其改性反应条件进行优化,以黏度(η)和产物取代度(DS)为评价指标,综合二者确定氧化的最佳条件为:反应温度为55℃、pH值为11、反应时间为3 h,得到η为10.13 mPa.s,产物DS达到0.492 6。
Oxidation modification of konjac glucomannan was carried out with H2O2, influence of different temperature, pH and reaction time on the oxidating reaction were discussed. Through single factor and orthogonal experiments, the effects of reaction condi- tions on degree of substitution （DS） and viscosity （η） were investigated, and the optimum reaction conditions were obtained as follow ： temperature 55℃, pH 11 and reaction time 3 hours. The results included that the value of η and DS were 10.13 Pa· s and 0. 492 6 respectively.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第5期15-16,共2页
Cereal & Feed Industry
关键词
魔芋葡甘聚糖
氧化
取代度
黏度
konjac glucomannan
oxidation
degree of substitution
viscosity
