摘要
以硝酸锫铵为引发剂,研究丙烯腈单体接枝到魔芋葡甘聚糖基体的反应条件,选取丙烯腈浓度、反应温度、反应时间三个影响因素,通过二次回归正交旋转组合设计对制备工艺进行了优化,结果表明:以魔芋葡甘聚糖为原料,丙烯腈为单体,通过硝酸锫铵引发制得接枝魔芋葡甘聚糖的最佳工艺为:单体浓度1.7mol/L,反应温度51℃,反应时间3h。拉曼光谱、电镜扫描以及差示量热扫描表明魔芋葡甘聚糖与丙烯腈发生了接枝共聚反应。
The reaction conditions of graft copolymerization of konjac glucomamman （KGM） and acrylonitrile were optimized in this paper by quadratic orthogonal rotation combination design. The reaction was initiated by ceric ammonium nitrate and then carried out under the following optimum conditions： reactant concentration of 1.7mol/L, temperature of 51℃ and time of 3h. The product was characterized by Raman spectra, electron microscope scanning and differential scanning calorimetry technique.
出处
《现代食品科技》
EI
CAS
2009年第1期45-49,30,共6页
Modern Food Science and Technology
基金
广州市荔湾区科技计划项目“方便鱼肉粉丝产业化关键技术研究”项目号:20072208086
关键词
魔芋葡甘聚糖
丙烯腈
接枝共聚
konjac glucomannan（KGM）
acrylonitrile
graft cop
