魔芋葡甘聚糖和魔芋超强吸水剂水蒸气吸附特性研究  

Moisture Sorption Properties of Konjac Glucomannan and Konjac Superabsorbent Polymer

作　　者：肖满 罗玲 余振华 詹建波 郑晗 谢姣 姜发堂 王浩 XIAO Man;LUO Ling;YU Zhenhua;ZHAN Jianbo;ZHENG Han;XIE Jiao;JIANG Fatang;WANG Hao(School of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China;R&D Centre,China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650231,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]云南中烟工业有限责任公司技术中心,云南昆明650231

出　　处：《食品科技》2020年第10期261-266,共6页Food Science and Technology

基　　金：国家自然科学基金面上项目(31671827)。

摘　　要：在25℃和0~90%相对湿度条件下,利用动态水分吸附仪测定了魔芋葡甘聚糖(KGM)和魔芋超强吸水剂(KSAP)的等温吸附/解吸线,以及20%~90%~20%的相对湿度循环过程中的水蒸气吸附,并利用常用理论等温线模型(即Halsey、Lewicki、Chung、Pfost、GAB)以及半经验等温线模型(即Crapiste和Rotstein,Peleg)拟合KGM和KSAP等温吸附/解吸线的实验数据。结果表明,KGM和KSAP的等温吸附曲线分别属于II型和III型等温线,KGM和KSAP在相对湿度0~90%下的平衡水分含量值分别为0~25%和0~106%(干基),GAB和Peleg模型最适合拟合KGM的等温吸附/解吸实验数据,Crapiste和Rotstein模型适合拟合KSAP的等温吸附/解吸实验数据。在每一次相对湿度循环过程中,KGM几乎不保留多余水分,但是KSAP可保留更多水分,其具有持水性。上述研究可为KGM和KSAP的干燥、储存和应用提供基础数据信息。Moisture sorption isotherms of konjac glucomannan(KGM)and konjac superabsorbent polymer(KSAP)in the 0~90%relative humidity(RH)range at 25℃and moisture sorption kinetics during 20%~90%RH cycling at 25℃were determined using dynamic vapor sorption.Theoretical models(Halsey,Lewicki,Chung and Pfost,GAB)and semi-empirical model(Crapiste and Rotstein,Peleg)were used to fit the experimental data of the moisture sorption isotherms.Results showed that the sorption curves of KGM and KSAP were corresponding to type II and III isotherms,respectively.The equilibrium moisture content values ranged from 0~25%and 0~106%(dry basis)for KGM and KSAP in the 0~90%RH range,respectively.The GAB and Peleg models were well fitted to experimental sorption data for KGM and the Crapiste and Rotstein model for KSAP.KGM gained a little more moisture and the KSAP gained more as a result of each RH cycle,KSAP had water holding properties.These data provide the basis information for analyzing the drying,storage and application of KGM and KSAP.

关 键 词：魔芋葡甘聚糖 魔芋超强吸水剂 等温吸附线 吸附线方程 

分 类 号：TS202.3[轻工技术与工程—食品科学]