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魔芋葡甘聚糖酯化改性产物对空气中SO_2 吸附及抑菌效果研究(英文) 被引量:8
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作者 潘思轶 王可兴 陈永乐 《农业工程学报》 EI CAS CSCD 北大核心 2003年第5期122-125,共4页
以魔芋葡甘聚糖为原料 ,分别采用苯甲酸、醋酸和没食子酸对魔芋葡甘聚糖进行酯化改性 ,研究了改性 p H值、温度及改性处理时间对改性产物吸附空气中 SO2 和抑菌效果的影响 ,优化了改性工艺参数 ,得到了有较好使用效果的天然的有机大分... 以魔芋葡甘聚糖为原料 ,分别采用苯甲酸、醋酸和没食子酸对魔芋葡甘聚糖进行酯化改性 ,研究了改性 p H值、温度及改性处理时间对改性产物吸附空气中 SO2 和抑菌效果的影响 ,优化了改性工艺参数 ,得到了有较好使用效果的天然的有机大分子空气净化材料。研究结果表明 :当采用苯甲酸为魔芋葡甘聚糖酯化改性剂时 ,改性产物对空气中的 SO2 吸附效果和抑菌作用效果优于使用醋酸和没食子酸的改性产物。其改性处理温度 5 0℃ ,反应时间 2 h,p H值 3,改性反应产物对空气中 SO2 的吸附率可达 98.7%,抑菌率可达到 86 .3%。 展开更多
关键词 魔芋萄甘聚糖 改性 酯化 SO2吸附 抑菌
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Analysis on the Network Node of Konjac Glucomannan Molecular Chain
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作者 温成荣 孙中琦 +4 位作者 庞杰 马真 沈本澍 谢丙清 敬璞 《Chinese Journal of Structural Chemistry》 SCIE CAS CSCD 2014年第8期1253-1260,共8页
The dynamic changes of the complex network and the material form and function were actuated by the molecular chains. The interaction behavior between molecular chains was difficult to illuminate because the dynamic ch... The dynamic changes of the complex network and the material form and function were actuated by the molecular chains. The interaction behavior between molecular chains was difficult to illuminate because the dynamic changes of macromolecules were observed difficultly by normal spectrum method and the methods to test and evaluate the complex network evolution prediction and intervention are rare. The mathematic model of domino offect of molecular chains was established based on the topological structure of molecular chain aggregation of Konjac glucomannan, and the molecular entanglement mechanism of Konjac glucamannan blends was studied through molecular simulation and knot theory analysis combined with experimental verification. The results suggested that two network models (topological entanglement and solid knot) of Konjac glucomannon blends were formed through hydrogen bond nodes. The topological entanglement was strengthened with the increase of concentration and the form of molecular chains was Gaussian chain which could not allow traverse moving owing to the intermolecular cross and entanglement and the shield of intramolecular interaction. Besides, the structures of Konjac glucomannon blends became more stable due to the solid knot. Both of them were verified by the experimental results. This experimental method simplifies the microscopic description of Konjac glucomannon, and there is important guiding significance of the experimental results for the prediction and control ofpolysaccharides' structure and function. 展开更多
关键词 KNOT Konjac glucomannon topological entanglement network node
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