魔芋葡甘露聚糖羧甲基化改性条件的优化  

Optimization of the Conditions for the Preparation of Carboxymethyl Konjac Glucomannan

作　　者：魏香奕[1] 姚开[1] 何强[1] 贾冬英[1] 

机构地区：[1]四川大学轻纺与食品学院

出　　处：《食品与发酵工业》2005年第7期52-54,共3页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(No.20472058)

摘　　要：研究了反应条件对羧甲基化改性魔芋葡甘露聚糖的影响。结果表明,以不同理化特性为主要指标时,魔芋葡甘露聚糖羧甲基化改性的优化条件不同。而且,NaOH浓度对改性产物的取代度、粘度及浊度的影响最大,乙醇体积分数对改性产物的气味和颜色的影响最大。The effects of the reaction conditions on the carboxymethylation of konjac glucomannan were studied. It was showed that the optimum conditions were different with different physico-chemical properties as evaluated standards, at the same time, the sodium hydroxide concentration had a distinct effect on the DS value, viscosity and turbidity value, and the ethanol concentration affected the color and smell of the products markedly. The results can offer references on the carboxymethyl modifications and further uses of konjac glucomannan.

关 键 词：魔芋葡甘露聚糖 改性 羧甲基化 优化条件 改性产物 乙醇体积分数 反应条件 主要指标 理化特性 NAOH 

分 类 号：TQ316.6[化学工程—高聚物工业]