魔芋葡甘聚糖羧甲基化食品增稠剂的制备及分析

Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener

以魔芋葡甘聚糖(konjac glucomannan,KGM)为原料,将其羧甲基化制备了一种食品增稠剂。傅里叶变换红外光谱结果表明,羧甲基基团己被引入到KGM分子上;扫描电子显微镜结果显示,羧甲基化KGM(carboxymethyl konjac glucomannan,CMKGM)表面有很多凹痕;热重分析结果表明,CMKGM热稳定性较KGM增强。此外,CMKGM在水溶液中的黏度测试表明:随着剪切速率和温度的增加,其表观黏度减小;随着CMKGM质量分数的增加,其表观黏度增大;随着溶液p H值的升高,其表观黏度先增大后减小。

A food thickener, carboxymethyl konjac glucommannan(CMKGM), was prepared from konjac glucommannan(KGM). Fourier transform infrared(FTIR) spectroscopy showed that the carboxymethyl groups had been introduced into the backbone of KGM. Scanning electron microscope(SEM) observation revealed that there were a lot of dents on the surface of CMKGM. Thermogravimetry(TG) analysis showed that the thermal stability of CMKGM was enhanced. The shear viscosity of CMKGM in aqueous solution decreased with increasing shear rate and temperature, respectively. In addition, the shear viscosity increased with increasing concentration of CMKGM, and it increased at first and then decreased with increasing p H.