红外光对魔芋葡甘聚糖的影响  

Effect of Infrared Radiation on Rheological Properties of Konjac Glucomannan

作　　者：朱于鹏[1] 徐梅[1] 汪超[1] 吕文平[1] 李冬生[1] 曹约泽[1] 

机构地区：[1]发酵工程省部共建教育部重点实验室,湖北工业大学生物工程学院,湖北武汉430068

出　　处：《高分子材料科学与工程》2012年第7期14-17,共4页Polymer Materials Science & Engineering

基　　金：国家科技支撑计划(2012BAD27B00);湖北省校企共建中心基金(鄂科技通2011-102)

摘　　要：以魔芋葡甘聚糖(KGM)为对象,红外辐照时间、辐照温度、KGM含水量及分子量为考察因子,单因素探讨了红外辐照对KGM品质的影响,同时运用静态激光光散射、扫描电镜、红外光谱及X射线衍射研究了红外辐照对KGM分子结构的影响。结果显示,KGM溶胶黏度下降率与分子量呈线性正相关,溶胶黏度随红外辐照温度升高和时间延长逐渐降低,辐照温度影响尤为显著;结构表征表明73℃的红外光照射能显著降低KGM分子量及结晶度,破坏其部分有序结构,主要为分子链氧化断链所致。The influence of infrared radiation on the properties of konjac glucomannan（KGM） was studied by analyzing the main factors among infrared light exposure time,irradiation tenperature,the water content in KGM and molecular weight of KGM.Moreover,the molecular structure of KGM was researched by laser light acattering apectra,scanning electron microscope（SEM）,infrared spectrum（IR） and X-ray diffraction.The results show that the decreasing rate of sol viscosity and the molecular weighy of KGM present positive linear correlation.With increasing the irradiation temperature and prolonging the exposure time,the sol viscosity decreases gradually,especially for the effect of irradiation temperature.When the irradiation temperature was at 73 ℃,the infrared radiation can significantly reduce the molecular weight and crystallinity of KGM,and break its orderly structure in part,which is mainly due to the oxidative degradation of molecular chains.

关 键 词：魔芋葡甘聚糖 红外光 黏度 辐照温度 结构 

分 类 号：O644[理学—物理化学]