魔芋葡甘聚糖的酯化及其产物特性  

Studies on Esterifiable Modification of Konjac Glucomann and Its Properties

作　　者：肖丽霞[1] 王丽霞[2] 陆蒸[3] 庞杰[3] 

机构地区：[1]中国农业大学食品科学学院,北京100094 [2]福建农林大学生命科学学院,福建福州350002 [3]福建农林大学食品科技学院,福建福州350002

出　　处：《无锡轻工大学学报（食品与生物技术）》2005年第1期34-37,共4页Journal of Wuxi University of Light Industry

基　　金：福建省自然科学基金项目(F00016);福建省教育厅基金项目(K20033)资助课题.

摘　　要：为提高魔芋葡甘聚糖性能,扩大其应用范围,用六偏磷酸钠与魔芋葡甘聚糖进行酯化反应. 采用红外光谱测得其产物的结构表征,并研究了其性能.结果表明:酯化改性的最佳条件为:m(六偏磷酸钠)∶m(葡甘聚糖)=1∶8,温度 55 ℃,pH值 2,时间 1.5 h.在此条件下,产物的粘度、溶胶稳定性、冻融稳定性、透明度均有改善,产物适用于冷冻食品等行业.Sodium Hexametaphosphate(SHAM) was used to react with Konjac glucomannan(KGM) to improve its properties and extend its applications. The characterization of the product was identified by FTIR spectroscopy. Some of the product's properties were systematically studied. The optimum conditions were as follows: SHAM:KGM was 1∶ 8(m∶m) under the conditions of 55 ℃, pH 2.0 and reaction for 1.5 h. The modified KGM was superior over natural glucomanan in viscosity, sol stability, freeze-thaw stability, transparency and fungistasis. The modified KGM was potentially useful for refrigerant foodstuff and other refrigerant industries.

关 键 词：六偏磷酸钠 魔芋葡甘聚糖 酯化 结构表征 

分 类 号：TS20[轻工技术与工程—食品科学]