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| 氧化魔芋葡甘聚糖的结构研究 | |
| 引用本文： | 庞杰,李斌,谢笔钧,陈绍军,田世平.氧化魔芋葡甘聚糖的结构研究[J].结构化学,2004,23(8):912-917. |
| 作者姓名： | 庞杰 李斌 谢笔钧 陈绍军 田世平 |
| 作者单位： | 1. 中国科学院植物研究所光合作用与环境分子生理学重点实验室,北京,100093;福建农林大学食品科学学院,福州,350002 2. 华中农业大学食品学院,武汉,430070 3. 福建农林大学食品科学学院,福州,350002 4. 中国科学院植物研究所光合作用与环境分子生理学重点实验室,北京,100093 |
| 基金项目： | 国家自然科学基金(30371009)，福建省教育厅科学基金(JA03059)，省重大科技项目(2003Y008)资助 |
| 摘 要： | 以魔芋精粉为原料采用乙醇纯化法制得纯化魔芋葡甘聚糖,进一步用悬浮法和湿法制备氧化魔芋葡甘聚糖(O-KGM),采用DSC、XRD、SEM、IR、量子化学计算等方法对O-KGM的结构进行预测和表征。结果分析表明,氧化主要发生在糖残基的C(2)及C(3)位,O-KGM的特性粘度降至272.9 cm3/g,约为改性前的1/7,玻璃化温度及晶体熔融温度分别为61.5 和149.36 ℃,同时结晶度略有增加。 |
| 关 键 词： | 魔芋葡甘聚糖 纯化法 悬浮法和湿法 氧化魔芋葡甘聚糖 结构表征 |
Studies on the Structure of Oxidized Konjac Glucomannan |
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| PANG Jiea,b LI Binc XIE Bi-Junc CHEN Shao-Junb TIAN Shi-Pinga a.Studies on the Structure of Oxidized Konjac Glucomannan[J].Chinese Journal of Structural Chemistry,2004,23(8):912-917. | |
| Authors: | PANG Jiea b LI Binc XIE Bi-Junc CHEN Shao-Junb TIAN Shi-Pinga a |
| Abstract: | Using konjac glucomannan as the material, pure konjac glucomannan was obtained by ethanol purified method; then oxidized konjac glucomannan (O-KGM) was further prepared by means of suspension method and wet-processing. The structure of O-KGM was characterized by DSC, XRD, SEM, IR, etc., showing the oxidization often occurs in the C2 and C3 of glucose subunits. The intrinsic viscosity of O-KGM decreases to 272.9 cm3/g, about 1/7 as that before oxidization. The glass transition temperature and crystal melting temperature are 61.5 and 149.36 ℃, respectively; at the same time the crystallinity increases slightly. |
| Keywords: | konjac glucomannan purified method suspension method and wet-processing oxidized konjac glucomannan structure token |
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