氧化魔芋葡甘聚糖的结构研究  

Studies on the Structure of Oxidized Konjac Glucomannan

作　　者：庞杰 李斌[2] 谢笔钧[2] 陈绍军[3] 田世平[1] 

机构地区：[1]中国科学院植物研究所光合作用与环境分子生理学重点实验室,北京100093 [2]华中农业大学食品学院,武汉430070 [3]福建农林大学食品科学学院,福州350002

出　　处：《Chinese Journal of Structural Chemistry》2004年第8期912-917,共6页结构化学（英文）

基　　金：国家自然科学基金(30371009);福建省教育厅科学基金(JA03059);省重大科技项目(2003Y008)资助

摘　　要：以魔芋精粉为原料采用乙醇纯化法制得纯化魔芋葡甘聚糖,进一步用悬浮法和湿法制备氧化魔芋葡甘聚糖(O-KGM),采用DSC、XRD、SEM、IR、量子化学计算等方法对O-KGM的结构进行预测和表征。结果分析表明,氧化主要发生在糖残基的C(2)及C(3)位,O-KGM的特性粘度降至272.9 cm3/g,约为改性前的1/7,玻璃化温度及晶体熔融温度分别为61.5 和149.36 ℃,同时结晶度略有增加。Using konjac glucomannan as the material, pure konjac glucomannan was obtained by ethanol purified method; then oxidized konjac glucomannan (O-KGM) was further prepared by means of suspension method and wet-processing. The structure of O-KGM was characterized by DSC, XRD, SEM, IR, etc., showing the oxidization often occurs in the C-2 and C-3 Of glucose subunits. The intrinsic viscosity of O-KGM decreases to 272.9 cm(3)/g, about 1/7 as that before oxidization. The glass transition temperature and crystal melting temperature are 61.5 and 149.36 degreesC, respectively; at the same time the crystallinity increases slightly.

关 键 词：魔芋精粉 魔芋葡甘聚糖 氧化魔芋葡甘聚糖 结构 纯化法 悬浮法 湿法 

分 类 号：O636[理学—高分子化学]