摘要
研究了反应条件对羧甲基化改性魔芋葡甘露聚糖的影响。结果表明,以不同理化特性为主要指标时,魔芋葡甘露聚糖羧甲基化改性的优化条件不同。而且,NaOH浓度对改性产物的取代度、粘度及浊度的影响最大,乙醇体积分数对改性产物的气味和颜色的影响最大。
The effects of the reaction conditions on the carboxymethylation of konjac glucomannan were studied. It was showed that the optimum conditions were different with different physico-chemical properties as evaluated standards, at the same time, the sodium hydroxide concentration had a distinct effect on the DS value, viscosity and turbidity value, and the ethanol concentration affected the color and smell of the products markedly. The results can offer references on the carboxymethyl modifications and further uses of konjac glucomannan.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第7期52-54,共3页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(No.20472058)
