摘要
采用1～8kGy的辐照剂量处理魔芋葡甘聚糖(KGM),运用紫外光谱、红外光谱、X-衍射、核磁共振等手段对魔芋葡甘聚糖的化学结构进行分析。研究表明辐照处理后引起KGM长链分子上糖苷键的断裂,黏度降低,但仍是吡喃己糖,也没有新的基团产生,仅引起羰基的增加和羟基氢的减少;无定型结构(α型)没有发生明显变化,但其峰值增高,面间距随辐照剂量的增大而增大。
In this paper,konjak glucomannan（KGM） was irradiated at dose of 1-8kGy. The effect of γ-irradiation on structure of KGM were studied by ultraviolet （UV） Spectroscopy, Fourier transorm infrared （FT-IR） spectroscopy,X-ray diffraction,nuclear magnetic resonance （NMR）. It showed that KGM underwent breakage of glycosidic bond on the long chain of molecules and viscosity decreased. But irradiated KGM was still pyranohexose and no new group was created. It caused the increase of the Carbonyl groups and decrease of the hydroxyl. The amorphous structure didn＇t change significantly but its peak increases. D-spacing increased with the irradiation dose increased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第14期166-168,共3页
Science and Technology of Food Industry
