魔芋葡甘聚糖醚化改性产物的流变学研究  

Study on the rheological properties of carboxymethyl konjac glucomannan

作　　者：陈国锋[1] 汪超[1] 詹小卉[1] 李万芬[1] 周君[1] 黄静[2] 姜发堂[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]湖北轻工职业技术学院信息工程系,湖北武汉430070

出　　处：《食品工业科技》2006年第7期78-79,82,共3页Science and Technology of Food Industry

摘　　要：魔芋葡甘聚糖羧甲基化是其醚化改性的主要途径。本文通过改性产物浓度、介质温度和剪切速率的变化考察了羧甲基魔芋葡甘聚糖水溶胶的流变性能。实验表明,在0～100℃范围内,粘度随溶胶温度上升而下降;浓度低于0.25%时,CMKGM溶胶近似于牛顿流体,当浓度高于0.25%时,其表现为假塑性流体,且其假塑性随浓度增大更为突显;剪切速率的增大,直接导致粘度递减,且高浓度溶液受其影响更明显;静态激光散射分析表明,羧甲基魔芋葡甘聚糖分子量较原魔芋葡甘聚糖下降约16.7%,根据第二维里系数的增大和均方根回转半径的较小改变反映出羧甲基魔芋葡甘聚糖溶胶的水溶性更好,这些均为魔芋葡甘聚糖在工业上的深入开发应用提供了参考依据。Konjac glucomannan （KGM） carboxy methylation is a major method of its etherification. The rheological properties of CMKGM hydrosol were studied in this paper, The result shows that the sample concentration the sheer rate and the temperature has great influence on its rheological property. When the concentration is bellow 0.25%, the hydrosol behaves as an approximate Newtonian fluid, and at higher concentration, it behaves pseudoplastically. When temperature changes from 0 to 100℃, the viscosity declines remarkably. The viscosity decreased with the increase of shear rate. The static laser light scattering analysis shows that the Mw of CMKGM declines 16.7 percent than that of KGM. The water solubility of carboxymethyl konjac glucomannan is better than that of KGM by the analysis of the second virial coefficient （A2） and the mean square radius（Rg）.

关 键 词：羧甲基魔芋葡甘聚糖 水溶胶 流变特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]