魔芋葡甘聚糖羧甲基化改性及性能表征

Study on the Carboxymethylation Modification and Property Characterization of Konjak Glucomannan

对魔芋葡甘聚糖进行了羧甲基化改性条件研究。通过分析氢氧化钠用量、氯乙酸用量、反应时间和反应温度等对取代度的影响,确定了魔芋葡甘聚糖羧甲基化的最优条件。此外,还比较了改性魔芋葡甘聚糖和未改性魔芋葡甘聚糖的热稳定性和水溶胶的粘度稳定性。

The conditions for the carboxymethylation modificationof Konjak glucomannan（KGM） were studied.Through analyzing the effects of NaOH dosage,the dosage of chloroactic acid,reaction time and reaction temperature,etc.on the substitution degree,the optimum condictions for the carboxymethylation of KGM were confirmed.Moreover,the thermal stability of modified KGM and non-modified KGM and the viscosity and stability of hydrosol were compared.