葡甘露聚糖湿法磷酸酯化改性研究  

Konjac glucomannan's wet phosphoric acid esterification modification

作　　者：张帆[1] 李坚斌[1] 陆登俊[1] 陈小云[1] 魏娟[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品科技》2014年第11期270-273,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31160326);广西自然科学基金项目(2011GXNSFA018058)

摘　　要：采用Na2HPO4:Na H2PO4=2:1的混盐为酯化剂对葡甘露聚糖(KGM)进行磷酸酯化改性,以酯化取代度为指标,湿法改性的最佳工艺条件为反应温度60℃、时间为3 h、pH值4.0、磷酸盐用量为50%,获到酯化取代度为0.0187的葡甘露聚糖磷酸单酯。红外研究表明,KGM主链分子上引入磷酸基团,得到KGMP。电镜扫描显示,KGMP颗粒体积大,结构更紧密。Using mixture salt of Na2HPO4 and Na H2PO4 with ratio of 2：1 as esterifying agent, glucomannan has been phosphate modified. With the esterification degree of substitution as indexes, optimum process conditions of wet modification reaction is that temperature was 60 ℃, reaction time was 3 h, pH was 4.0, phosphate dosage was 50%. The esterification degree of substitution of 0.0187 glucomannan phosphate monoester was acquired. Infrared study showed that the phosphate groups were introduced on main chain of the KGM molecules, getting KGMP. Electron microscope scanning displayed that KGMP＇s particle size was bigger, structure was more closely.

关 键 词：葡甘露聚糖 磷酸酯化 湿法改性 

分 类 号：TS241[轻工技术与工程—制糖工程]