魔芋葡甘露聚糖的性质与魔芋精粉品质研究

使用乌氏粘度计测定了从魔芋中分离而得的魔芋葡甘露聚糖的分子物性:分子量、分子旋转半径与分子膨胀系数。使用Haake RV12转筒式粘度计测定了魔芋溶胶的流变性质,研究表明可以使用魔芋葡甘霉聚糖的分子物性和魔芋溶胶的流变参数(稠度指数与流动指数)来评定魔芋精粉的品质。本文从红外光谱分析推测了魔芋葡甘露聚糖加碱胶凝的主要机理是脱乙酰化作用后通过氢键连接形成网状结构。

Studies on Properties of Konjac Glucomannan and the Quality of Konjac Flour

The molecular matter nature of konjac glucomannan(KGM) isolated from konjac flour, the molecular weight(M_w), the mean square of radius of gyration (1/2)and molecular expansion coefficient(a_s), was measured by using Ubbelodhe type viscosimeter in this paper. The theological properties of konjac Sols were also measured by using Haake RV12 viscosimeter. The results were that the molecular matter nature of KGM and rheological parameter of konjac sols (consistancy index K and flowindex n)were used to estimate the quality of konjac flour. The mechanism of gel forma tion of konjac sol was presumed that the alkalize eliminated a moiety containing C=O group from KGM, and then a network structure was formed through a linkage of hydrogen bonding of KGM molecules.