魔芋葡甘聚糖基干凝胶的制备与性能表征

Preparation and property characterization of konjac glucomanman xerogel

以魔芋葡甘聚糖(KGM)和淀粉等几种植物多糖为原料,通过溶胶-凝胶及冷冻干燥法制备魔芋葡甘聚糖基干凝胶。通过质构仪、扫描电镜(SEM)、比表面积分析、水蒸气吸附平衡、差示扫描热量法(DSC)和热重分析(TGA)研究了此干凝胶的结构和性能。结果表明,制备的干凝胶表面光滑平整,没有皱缩、裂纹和塌陷。干凝胶内部呈三维空间网状结构。N2吸附表明干凝胶比表面积为51.84m2/g,平均孔径为50nm。此干凝胶样品在RH50%～80%的环境中吸湿量约6%～16%,仍能保持原有的形态不变。在169℃以内具有良好的热稳定性。

Non3ac gtucomanman glucomanman （KGM）,starch and other plant polysaccharides as basic materials. The structure and property ot this xerogels were systematically investigated by TMS-PRO, SEM, nitrogen adsorption/desorption analysis, wa- ter vapor adsorption equilibrium and DSC-TGA. The experimental results show that the KGM xerogels have smooth surface ,no shrinkage and collapse. The xerogels show three-dimensional （3-D） porous network struc- ture. The surface area of xerogels was 51.84m/g. The average diameter of hole was 50nm. The xerogels can ad- sorb moisture under different humidity from RHb0 to 80. Moisture content was from 6//0-16. The xero- gels sample can keep the original form after moisture absorption. According to the results,the sample in the 169 C internal stability is well.