魔芋葡甘聚糖脱除乙酰基的机械力化学效应  

Mechano-Chemical Effect on De-Acetylation of Konjac Glucomannan

作　　者：贺珂[1] 潘志东[1,2] 王燕民[1,2] 

机构地区：[1]华南理工大学材料科学与工程学院,广东广州510640 [2]特种功能材料教育部重点实验室,广东广州510640

出　　处：《高分子材料科学与工程》2009年第2期134-137,共4页Polymer Materials Science & Engineering

基　　金：国家自然科学基金资助项目(30471218)

摘　　要：采用机械振动干法研磨在碱性条件下对魔芋葡甘聚糖进行了机械力化学脱乙酰基的改性研究,并对经过改性的魔芋葡甘聚糖进行了红外光谱、颗粒学、流变学、吸水性以及热力学性质等方面的表征和分析。结果说明,通过机械力化学改性处理可以有效脱去魔芋葡甘聚糖中的乙酰基,乙酰基的脱除率随着处理时间的延长而提高;机械力化学改性可以降低魔芋葡甘聚糖水溶胶的触变性,提高魔芋葡甘聚糖的吸水性;脱乙酰基的魔芋葡甘聚糖具有较好的热稳定性。The machanochemical effect on the de-acetylation of a konjac glucomannan （KGM） powder with alkali in a dry vibrating mill was investigated. The results show that the removal of acetyl group from the KGM powder is effective by means of the mechano-chemieal treatment. An increase in the treatment duration leaded to an increased rate of de-acetylation from the KGM. In addition, the characterizations of the de-acetylated KGM were analyzed by particle size analysis, microscopy, thermal analysis, water absorbency and gel theology as well. It is indicated that the MC treatment could reduce the thixotropy in the de-acetylated KGM. The de-acetylated KGM showed a higher water absorbency. Thermal analysis shows a higher temperature of exothermic peak, indicating that their crystalline domains and hydrogen bonding interaction could enhance the thermal stability.

关 键 词：魔芋葡甘聚糖 脱乙酰基 机械力化学改性 

分 类 号：O631.21[理学—高分子化学]