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以魔芋葡甘聚糖(KGM)和碳酸二乙酯(DEC)醚化制备乙基魔芋葡甘聚糖。测定了乙基魔芋葡甘聚糖膜性能,采用FT-IR,XRD和SEM表征其结构。最佳制备条件:当魔芋葡甘聚糖1.0%(w/v)、碳酸二乙酯5.0 mLp、H 11、聚山梨酯-80 2.5 mL、石蜡2.5 mL、甘油0.5 mL、反应时间12 h时,溶胀度为1.91,吸湿系数降低了51.1%;拉伸强度和断裂伸长率分别提高了7%和38.6%。结构分析表明,改性后分子链上形成了—C—O—CH2CH3醚键,膜的结晶度显著降低,其截面呈疏松的网络结构。
Ethyl konjac glucomannan was prepared by etherification of konjac glucomannan (KGM) and diethyl carbonate (DEC). The properties of ethyl konjac glucomannan membrane were measured. The structure of the membrane was characterized by FT-IR, XRD and SEM. The optimum preparation conditions were as follows: 1.0% (w / v) konjac glucomannan, 5.0 mL diethyl carbonate, H 11, 2.5 mL polysorbate 80, 2.5 mL paraffin, 0.5 mL glycerol and reaction time 12 h , Swelling degree of 1.91, moisture absorption coefficient decreased by 51.1%; tensile strength and elongation at break increased by 7% and 38.6%. The structural analysis showed that the formation of the C-O-CH2CH3 ether bond on the modified molecular chain, the film crystallinity decreased significantly, the cross-section was loose network structure.