葡甘露聚糖微波法磷酸酯化改性研究  

Microwave-Assisted Modification of Konjac Glucomannan by Phosphoric Acid Esterification

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

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品科学》2015年第8期19-23,共5页Food Science

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

摘　　要：采用Na2HPO4与Na H2PO4质量比为2∶1的混合盐为酯化剂对葡甘露聚糖(konjac glucomannan,KGM)进行磷酸酯化改性,以酯化取代度为指标,微波法改性的最佳工艺条件为反应温度60℃、微波辐射时间7 min、pH 4.0、磷酸盐的质量分数30%、微波功率800 W,获到酯化取代度为0.055 4的葡甘露聚糖磷酸单酯(konjac glucomannan phosphate,KGMP)。红外光谱表明,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 a mixture(2:1, by mass) of Na2HPO4 and Na H2PO4 as the esterifying agent, konjac glucomannan(KGM) was esterified with phosphate. Based on degree of substitution(DS), the optimum conditions for microwave-assisted modification of konjac glucomannan were determined as follows: temperature, 60 ℃; microwave radiation time, 7 min; p H, 4.0; phosphate dosage, 30%, and microwave power, 800 W. Glucomannan phosphate monoester with a degree of substitution of 0.055 4 was acquired. Infrared spectroscopic studies showed that phosphate groups were introduced onto the main chain of the KGM molecules, confirming the formation of KGMP. Scanning electron microscopic(SEM) examination displayed that the particle size of KGMP was bigger and its structure was more compact.

关 键 词：葡甘露聚糖 磷酸酯化 微波改性 

分 类 号：TQ317[化学工程—高聚物工业]