魔芋葡甘聚糖羧甲基化改性方法研究  

STUDY ON THE PREPARATION METHOD OF CARBOXYMETHYL KONJAC GLUCOMANNAN

作　　者：汪超[1,2] 汪兰 李斌[3] 谢笔钧[3] 

机构地区：[1]湖北工业大学生物工程学院食品科学与工程系 [2]华中农业大学食品科技学院天然产物研究室,湖北武汉430070 [3]华中农业大学食品科技学院天然产物研究室

出　　处：《食品研究与开发》2006年第7期4-6,共3页Food Research and Development

基　　金：湖北工业大学高层次人才启动基金;国家高技术研究发展计划(863计划)(批准号:2002AA2Z4181)

摘　　要：针对魔芋葡甘聚糖(KGM)分子结构特性进行羧甲基化改性,在乙醇介质中先混合醚化试剂,再进行碱化催化反应制备羧甲基魔芋葡甘聚糖(CMK)。通过单因素和正交试验,对其改性反应条件进行优化,以产物取代度(DS)和表观粘度(η)为评价指标,综合二者确定羧甲基化的最佳条件为:55℃、pH12反应3.0h。产物DS可高达0.5278,最大η为15.57Pa·s。The preparation method for carboxy methylation of konjac glucomannan （KGM） was proposed in this paper according to molecular structural characteristics of KGM. Carboxymethyl konjac glucomannan （CMK） were yielded by first blending konjac glucomannan with etherification agent and then basifying and catalyzing in ethanol. Through single factor and orthogonal experiments, the effects of reaction conditions on degree of substitution （DS） and apparent viscosity （η） were investigated, and the optimum reaction conditions were obtained as follow： 55 ℃, pH 12 for 3 hours. The results indicate that the maximal value of DS and η were 0.527 8 and 15.57 Pa＇s respectively.

关 键 词：魔芋葡甘聚糖 羧甲基化 取代度 表观粘度 

分 类 号：TS201.2[轻工技术与工程—食品科学]