魔芋葡甘聚糖在水及乙醇溶液中的溶胀行为

Konjac Glucomannan Swelling Behavior in Water and Alcohol Solution

魔芋葡甘聚糖溶胀是魔芋分离纯化和应用中常见的现象,研究魔芋在水及乙醇溶液中溶胀度的差异,pH值、温度时间及乙醇浓度对魔芋溶胀度的影响.结果表明:魔芋在乙醇溶液中的溶胀度随着乙醇浓度下降而上升;7.06%乙醇溶液是魔芋在水-乙醇溶液中溶胀的转折点;实验在设定的特殊条件下的pH值、温度和时间对溶胀度有较小影响.

KGM swelling is often a phenomenon in Konjac separating - purifying and applying. This paper studied the difference of KGM swelling ratio in water and alcohol solution, and the effects of the time, temperature;pH and alcohol solution concentration on the swelling ratio. The results indicated that swelling ratio in alcohol solution ascended with the descending of alcohol contents; at 7.06% of alcohol concentration was the turning point of the swelling of KGM in water - alcohol ; the effects of temperature, pH and time on the swelling ratio was small.