Effect of Degree of Acetylation on Gelation of Konjac Glucomannan
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- 作者：Shanjun Gao and Katsuyoshi Nishinari
- 刊名：Biomacromolecules
- 出版年：2004
- 出版时间：January 2004
- 年：2004
- 卷：5
- 期：1
- 页码：175 - 185
- 全文大小：238K
- 年卷期：v.5,no.1(January 2004)
- ISSN：1526-4602
文摘
Effect of the degree of acetylation (DA) on the gelation behaviors on addition of sodium carbonate fornative and acetylated konjac glucomannan (KGM) samples with a DA range from 1.38 to 10.1 wt %synthesized using acetic anhydride in the presence of pyridine as catalyst was studied by dynamic viscoelasticmeasurements. At a fixed alkaline concentration (CNa), both the critical gelation times (tcr) and the plateauvalues of storage moduli (
) of the KGM gels increased with increasing DA, while at a fixed ratio ofalkaline concentrations to values of DA (CNa/DA), similar tcr and 
values independent of DA wereobserved. On the whole, increasing KGM concentration or temperature shortened the gelation time andenhanced the elastic modulus for KGM gel. The effect of deacetylation rate related to the CNa/DA on thegelation kinetics of the KGM samples was discussed.
) of the KGM gels increased with increasing DA, while at a fixed ratio ofalkaline concentrations to values of DA (CNa/DA), similar tcr and values independent of DA wereobserved. On the whole, increasing KGM concentration or temperature shortened the gelation time andenhanced the elastic modulus for KGM gel. The effect of deacetylation rate related to the CNa/DA on thegelation kinetics of the KGM samples was discussed.