食品科学

• 工艺技术 •    下一篇

魔芋葡甘聚糖羧甲基化食品增稠剂的制备及分析

周禹池,吴 起,熊 玲,鲁方婷,田大听*   

  1. 湖北民族学院化学与环境工程学院,生物资源保护与利用湖北省重点实验室,湖北 恩施 445000
  • 出版日期:2014-11-25 发布日期:2014-12-09
  • 通讯作者: 田大听
  • 基金资助:

    国家自然科学基金地区科学基金项目(51263009);湖北省高等学校优秀中青年科技创新团队计划项目(T201006);
    湖北民族学院科技创新团队计划项目(MY2011T008);湖北民族学院博士启动基金项目(MY2013B016);
    湖北省高校应用化学战略性新兴(支柱)产业人才培养计划项目(20121337)

Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener

ZHOU Yu-chi, WU Qi, XIONG Ling, LU Fang-ting, TIAN Da-ting*   

  1. Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province,
    School of Chemical and Environmental Engineering, Hubei Minzu University, Enshi 445000, China
  • Online:2014-11-25 Published:2014-12-09
  • Contact: TIAN Da-ting

摘要:

以魔芋葡甘聚糖(konjac glucomannan,KGM)为原料,将其羧甲基化制备了一种食品增稠剂。傅里叶变换红外光谱结果表明,羧甲基基团己被引入到KGM分子上;扫描电子显微镜结果显示,羧甲基化KGM(carboxymethyl konjac glucomannan,CMKGM)表面有很多凹痕;热重分析结果表明,CMKGM热稳定性较KGM
增强。此外,CMKGM在水溶液中的黏度测试表明:随着剪切速率和温度的增加,其表观黏度减小;随着CMKGM质量分数的增加,其表观黏度增大;随着溶液pH值的升高,其表观黏度先增大后减小。

关键词: 魔芋葡甘聚糖, 羧甲基化, 增稠剂

Abstract:

A food thickener, carboxymethyl konjac glucommannan (CMKGM), was prepared from konjac glucommannan
(KGM). Fourier transform infrared (FTIR) spectroscopy showed that the carboxymethyl groups had been introduced into the
backbone of KGM. Scanning electron microscope (SEM) observation revealed that there were a lot of dents on the surface
of CMKGM. Thermogravimetry (TG) analysis showed that the thermal stability of CMKGM was enhanced. The shear
viscosity of CMKGM in aqueous solution decreased with increasing shear rate and temperature, respectively. In addition,
the shear viscosity increased with increasing concentration of CMKGM, and it increased at first and then decreased with
increasing pH.

Key words: konjac glucomannan, carboxymethylation, thickener

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