摘要
用乙酰化的没食子酸对魔芋葡甘露聚糖进行酯化改性,并对改性产物性能进行了表征。结果表明,当反应底物魔芋葡甘露聚糖与三乙酰没食子酰氯的质量比为1:3.6时,改性产物的酯化度高达0.6281。与未改性的魔芋葡甘露聚糖相比,改性魔芋葡甘露聚糖的粘度、稳定性、冻融稳定性均发生不同程度的改变。醋酸钠法对改性产物的乙酰保护基具有一定的脱除效果,其得率约71.5%。研究结果可为魔芋葡甘露聚糖的改性和精细化利用提供参考数据。
The modification of konjac glucomannan（KGM） with acetylized gallic acid and the properties of modified products were investigated.The results indicated that when the mass ratio of KGM to triacetyl galloylchloride was 1：3.6,the substitution degree of modified product was up to 0.6281.Modified KGM had viscosity,stability and freeze-thaw stability different from those of KGM.Triacetyls in the modified product could be partly removed by using sodium acetate method and the yield of end product was about 71.5 %.The data can offer reference to the modification and fine application of konjac glucomannan.
出处
《食品与发酵科技》
CAS
2010年第5期19-23,27,共6页
Food and Fermentation Science & Technology
基金
国家自然科学基金项目"植物单宁的高效生物转化制备活性多酚类化合物及其转化机理的研究"(批准号:20472058)
关键词
魔芋葡甘露聚糖
没食子酸
酯化
改性
konjac glucomannan
gallic acid
esterification
modification
