Study on Gel Formation Mechanism of Konjac Glucomannan
Study on Gel Formation Mechanism of Konjac Glucomannan
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发表时间：
2003-04
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通讯作者：
Bin Li;B. Xie
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文献类型：
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作者：
Bin Li;B. Xie
Konjac葡糖甘甘胶质化后分子构象的转化以GC，GPC，FT-IR，DSC，XRD和TEM的方式来表征。结果表明，库gm的分子没有分支，单个组成和连接的分子链的连接类型没有变化，分子量的转化很少，其干粉末样品显然形成了一个新的结晶区域。氢溶胶中库gm的空心双螺旋结构从伸展链变成了间交叉，并在胶质化后变化。因此，阐述了konjac glucomannan的明胶形成机理。
The transformation of molecular conformation after gelatinization of konjac glucomannan is characterized by means of GC, GPC, FT-IR, DSC, XRD and TEM. The results showed that the molecule of KGM had no branch, the monose composition and connecting type of the molecular chain had no change, the transformation of molecule weight was little, and its drying powder sample formed an evidently new crystalline region. The hollow double helix structure of KGM in hydrosol changed from stretch chain into intercross and entwisted after gelatinization. The gelatin formation mechanism of konjac glucomannan is thereby expounded.