Influence of Konjac Glucomannan on the Crystallization Morphology and Structure of Calcium Oxalate

被引：0
作者：
Wang Li-Xia [1 ,2 ]
Xiao Li-Xia [3 ]
Cai Liang-Gen [1 ]
Yin Na [1 ]
Kou Dan-Dan [1 ]
Pang Jie [1 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
[2] Zhangzhou Normal Univ, Dept Biol Sci & Technol, Zhangzhou 363000, Peoples R China
[3] Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225127, Peoples R China
来源：
CHINESE JOURNAL OF STRUCTURAL CHEMISTRY | 2013年 / 32卷 / 06期
基金：
中国国家自然科学基金;
关键词：
Konjac Glucomannan (KGM); calcium oxalate (CaOxa); crystallization; morphology and structure; CRYSTAL-FORMATION; STABILITY; GROWTH;
D O I：
暂无
中图分类号：
O61 [无机化学];
学科分类号：
070301 ; 081704 ;
摘要：
The influence of additive Konjac Glucomannan (KGM) in a variety of concentrations on the crystallization morphology and structure of calcium oxalate (CaOxa) has been investigated by infrared spectroscopy, scanning electron microscope, X-ray diffraction and so on. The results showed KGM can complex with the Ca2+ ions; low concentration KGM prevents CaOxa from aggregating, raises the concentration of ions in the solution, reduces the quantity of crystals and inhibits their growth, and the crystals are round and blunt; while high concentration KGM promotes the growth of crystal, which appears in sheet-like or irregular shape. Only CaOxa monohydrate was observed in a certain system with or without the presence of KGM.
引用
收藏
页码：831 / 838
页数：8
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