魔芋精粉改性研究

Studies on Konjac Fine Flour Modification

用魔芋精粉、氯乙酸和氢氧化钠为原料 ,在乙醇溶剂中制备高粘度羧甲基葡甘聚糖 ,用正交试验设计试验考察了物料配比、反应温度和反应时间对产物粘度的影响 。

Carboxymethyl konjac glucomannan with high viscosity and transparency has been made from konjc glucomannan, chloracetic acid (CA) and sodium hydroxide using ethanol as solvent. The effects of the ratio of reactants, reaction temperature and reaction time on the viscosity of products were investigated by the method of orthogonal designing, and the optimum reaction conditions were ascertained.