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《Food Science》 2014-22
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Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener

ZHOU Yu-chi;WU Qi;XIONG Ling;LU Fang-ting;TIAN Da-ting;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province,School of Chemical and Environmental Engineering, Hubei Minzu University;  
A food thickener, carboxymethyl konjac glucommannan(CMKGM), was prepared from konjac glucommannan(KGM). Fourier transform infrared(FTIR) spectroscopy showed that the carboxymethyl groups had been introduced into the backbone of KGM. Scanning electron microscope(SEM) observation revealed that there were a lot of dents on the surface of CMKGM. Thermogravimetry(TG) analysis showed that the thermal stability of CMKGM was enhanced. The shear viscosity of CMKGM in aqueous solution decreased with increasing shear rate and temperature, respectively. In addition, the shear viscosity increased with increasing concentration of CMKGM, and it increased at first and then decreased with increasing p H.
【Fund】: 国家自然科学基金地区科学基金项目(51263009);; 湖北省高等学校优秀中青年科技创新团队计划项目(T201006);; 湖北民族学院科技创新团队计划项目(MY2011T008);; 湖北民族学院博士启动基金项目(MY2013B016);; 湖北省高校应用化学战略性新兴(支柱)产业人才培养计划项目(20121337)
【CateGory Index】: TS202.3
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