The control of ice crystal growth and effect on porous structure of konjac glucomannan-based aerogels

被引：85

作者：

Ni, Xuewen ^{[1
]}

Ke, Fan ^{[1
]}

Xiao, Man ^{[1
]}

Wu, Kao ^{[1
,2
]}

Kuang, Ying ^{[1
]}

Corke, Harold ^{[1
,2
]}

Jiang, Fatang ^{[1
]}

机构：

[1] Hubei Univ Technol, Glyn O Philips Hydrocolloid Res Ctr HUT, Wuhan 430068, Peoples R China

[2] Univ Hong Kong, Sch Biol Sci, Hong Kong, Hong Kong, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2016年 / 92卷

基金：

中国国家自然科学基金;

关键词：

Freeze-drying; Microstructure; Size distribution; PORE STRUCTURE; SUCROSE; FROZEN; STARCH; MICROSTRUCTURE; MONOSTEARATE; EMULSIFIERS; SCAFFOLDS; PRESSURE; GLYCEROL;

D O I：

10.1016/j.ijbiomac.2016.08.020

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Konjac glucomannan (KGM)-based aerogels were prepared using a combination of sol-gel and freeze-drying methods. Preparation conditions were chosen to control ice crystal growth and aerogel structure formation. The ice crystals formed during pre-freezing were observed by low temperature polarizing microscopy, and images of aerogel pores were obtained by scanning electron microscopy. The size of ice crystals were calculated and size distribution maps were drawn, and similarly for aerogel pores. Results showed that ice crystal growth and aerogel pore sizes may be controlled by varying pre-freezing temperatures, KGM concentration and glyceryl monostearate concentration. The impact of pre-freezing temperatures on ice crystal growth was explained as combining ice crystal growth rate with nucleation rate, while the impacts of KGM and glyceryl monostearate concentration on ice crystal growth were interpreted based on their influences on sol network structure. (C) 2016 Elsevier B.V. All rights reserved.

引用

页码：1130 / 1135

页数：6

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