魔芋葡甘聚糖磷酸盐酯化反应的研究（Ⅱ）

魔芋葡甘聚糖磷酸盐酯化反应的研究（Ⅱ） ESTERIFICATION OF KONJAC GLUCOMANNAN WITH PHOSPHATE（Ⅱ） 胡敏 1 2 3 first-author 胡慰望 1 2 3 谢笔钧 1 2 3 华中农业大学基础部化学组 华中农业大学基础部化学组 Huazhong Agricultural University Huazhong Agricultural University 华中农业大学食品科技系 华中农业大学食品科技系 华中农业大学基础部化学组华中农业大学食品科技系 华中农业大学基础部化学组华中农业大学食品科技系 研究了魔芋葡甘聚糖（ＫＧ）与三聚磷酸钠，磷酸二氢钠和磷酸氢二钠分别在干法和固液悬浮法条件下的酯化反应，对酯化反应温度、时间、ｐＨ和磷酸盐用量，以及环境的温度和ｐＨ等对酯化产物（ＫＧＭＰ）水溶胶粘度的影响进行考察，用红外光谱、Ｘ射线衍射和扫描电镜分析了ＫＧＭＰ的结构，阐明了其结构和功能间的关系． The esterifications of Konjac Glucomannan （KG） with sodium tripolyphasphate, sodium dihydrogen phosphate and sodium hydrogen phosphate were respectively studied by taking both dry process and solid-liquid suspending process. The researches were carried out on the effecsS of reaction temperature,time,pH and weight ratio of phosphates to KG,as well as the environmental temperature and PH onto the viscosity of KG phosphate sol. By means of infrared absorption spectroscopy, X ray diffraction and scanning electron microscope,the relationship between structures and functional properties was discussed. 魔芋葡甘聚糖 酯化反应 磷酸盐 Konjac Glucomannan esterification phosphate TS235.2 国家自然科学基金(61672102) 1994-03-01 2021-04-01 3