Preparation and characterization of konjac glucomannan microcrystals through acid hydrolysis

被引：47
作者：
Wang, Shishuai
Zhou, Bin
Wang, Yuntao
Li, Bin [1 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
来源：
FOOD RESEARCH INTERNATIONAL | 2015年 / 67卷
基金：
中国国家自然科学基金;
关键词：
Konjac glucomannan; Microcrystals; Acid hydrolysis; CELLULOSE NANOCRYSTALS; BLEND FILMS; CRYSTAL-STRUCTURE; FAT ANALOG; MANNAN-I; STARCH; NANOFIBERS; RELEASE; GEL;
D O I：
10.1016/j.foodres.2014.11.008
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Konjac glucomannan (KGM) was treated by a facile add hydrolysis to fabricate KGM microcrystals. At the first day of hydrolysis, KGM microcrystals were formed. With the extension of hydrolysis time, the particle size of KGM microcrystals decreased from 45 mu m to 15 mu m. In addition, compared with native KGM, the morphological, physicochemical, crystalline, and thermal properties of KGM microcrystals changed significantly. SEM images showed the irregular shapes and rough surfaces of KGM microcrystals as well as the smooth surface of native KGM. FTIR measurements revealed the cleavage of carbonyl groups in KGM microcrystals. XRD curves clearly presented the crystalline structure of KGM microcrystals, and the relative crystallinity increased to approximately 50%. DSC analysis showed that microcrystals had a better thermal stability than native KGM, which could be preferably used as reinforcement in the biocompatible material at high temperature. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：111 / 116
页数：6
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