摘要
经用苯甲酸对魔芋葡甘聚糖进行化学改性试验，所得的改性较好条件为：苯甲酸与魔芋精粉的用量比（Ｗ／Ｗ）为０６∶１００；反应温度４５℃；反应时间３ｈ；ｐＨ值为４～５；烘干时间为６ｈ；干燥温度为５０℃。实验结果表明：魔芋葡甘聚糖经苯甲酸改性后，具有与用其他方法改性制品相似的性质，其成膜性、稳定性与未改性者相比，均有明显的改善，粘度提高了２倍多，且具有相当的抑菌效果。通过对改性魔芋葡甘聚糖进行保鲜试验，结果表明改性后的魔芋葡甘聚糖保鲜效果较好，可作为保鲜剂。
The results of modifing Konjac Glucomannan with benzoic acid indicated as following:Comparing with Konjac Glucomannan which hasn't been modified, the film forming characteristics, stability of modified Konjac Glucomannan increased greatly,the viscosity increased by more than 2 times, and the bacteriostasis was good.The results of retain freshness test on Konjac Glucomannan showed that the retain freshness effect of modified Konjac Glucomannan was good,and it can be used as antistaling agent.
出处
《云南林业科技》
CAS
1998年第2期53-57,共5页
Yunnan Forestry Science and Technology
