魔芋葡甘聚糖在醋酸溶液与水中的溶胀行为比较

Comparison on the Swelling Behavior of KGM in Acetic Acid and Aqueous Solution

比较了魔芋葡甘聚糖(KGM)在醋酸溶液和水中的溶胀行为.探讨了溶胀时间、pH值、温度及体积分数等因素对KGM溶胀行为的影响.在相同条件下,KGM在醋酸中的溶胀度要小于其在水中的溶胀度,其中,KGM在醋酸溶液中溶胀的最优条件为:t=4 h、pH=5.0、T=45℃、φ=11.00%,其溶胀度为32.62%;KGM在水中溶胀的最优条件为:t=4 h、pH=11.0、T=45℃,其溶胀度为45.40%.

The swelling properties of konjac glucomannan（KGM）with acetic acid solution and aqueous solution were studied in this paper.The variation of KGM hydrosol under different storage time,pH,temperature and different volume fraction was discussed.Under the same condition,the swelling degree of KGM in acetic acid solution is lower than that in aqueous solution.The optimal condition for swelling in acetic acid solution is：t=4 h,pH=5.0,T=45℃,φ=11.00%,under which the swelling degree of KGM is 32.62%;the optimal condition for swelling in acetic acid solution is t=4 h,pH=11.0,T=45℃,under which the swelling degree of KGM is 45.40%.