Preparation and characterization of carboxymethyl modified konjac glucomannan
FANG Kun1, LI Jian-bin1,2, WEI Qun-shu1, NIE Hui1, LIU Pei-Hua1, CHEN Yu1, JIANG Ning-ning1
1. Light Industry and Food Engineering College, Guangxi University, Nanning 530004, China; 2. Guangxi Collaborative Innovation Center for Guangxi Sucrose Industry, Nanning 530004, China
Abstract: Carboxymethyl konjac glucomannan (KGM) with different substitution degrees is prepared by carboxymethyl modification of konjac glucomannan,and the optimal process conditions are determined.A series of characterization studies of carboxymethyl konjac glucomannan are carried out by infrared spectroscopy,differential scanning calorimetry and scanning electron microscopy.The results show that the optimum conditions taking substitution degree as reference index are as follows:volumetric concentration of ethanol is 70%,pH of reaction system is 11.0,etherification temperature is 50.0℃,etherification time is 3 h,and the alkalization time is 2 h.The thermodynamic behavior is changed because the carboxymethyl groups are added into KGM backbone molecules.With the increase of the substitution degree,the volume of carboxymethyl konjac glucomannan particles is larger than that of unmodified ones.
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