不同分子量魔芋葡甘露低聚糖的流变特性.pdfVIP

学兔兔 化 工 进 展 201 1年第30卷第11期 CHEMICAL INDUSTRY AND ENGINEERING PROGRESS ·2495· 不同分子量魔芋葡甘露低聚糖的流变特性 姚 雪，罗学刚，韩本超，贺 攀 (西南科技大学生物质材料教育部工程研究中心，四川 绵阳 621010) 摘 要：探讨了碱存在下不同分子量魔芋葡甘露低聚糖 (KOGM)的流变特性。采用高级旋转流变仪和凝胶渗 透色谱一静态光散射联用仪(SEC—MALS)测定魔芋葡甘露低聚糖的分子量、相关分子参数和流变性质。SEC—MALS 分析结果表明，随KOGM分子量的下降，均方根旋转半径迅速减小，相对刚性参数 从0．38增加到0．80，即分 子链由半柔顺性链向短小的刚性链转变。流变分析结果表明，所形成凝胶的储能模量 G’和耗能模量G”均随着 KOGM相对分子量、KOGM浓度和碱浓度的增加而增加，损耗因子tan6则相应减少，即形成凝胶的弹性和稳 定性增加。 关键词：魔芋葡甘聚糖；魔芋葡甘露低聚糖；流变特性；动态黏弹性 中图分类号：O 636．1 文献标志码：A 文章编号：1000—6613(2011)1l一2495—07 Rheological properties of kouj ac oligo—glucomannan with various molecular weights YAOXue，LUOXuegang，HANBenchao，HEPan (Engineering Research Center of Biomass Materials，Ministry of Education，Southwest University of Science and Technology，Mianyang 621010，Sichuan，China) Abstract：Rheological property of konjac oligo—glucomannan(KOGM)with various molecular weights in the presence of alkali(sodium carbonate)was studied by dynamic viscoelastic measurements． Molecular weight and other molecular parameters of KOGM were determined by SEC—MALS．The results show that radius of gyration(Rg)decreases and the relative stiffness parameter( )increases from 0．38 to 0．80 with the decrease of molecular weight(M、Ⅳ)，which means KOGM chains become short and stiff．The storage shear modulus G’and the 1OSS shear modulus G”increase and loss factor tand decrease with the increasing of KOGM ，KOGM concentration and alkali concentration，which indicates that the gels get more elastic and stable． Key words：konjac glucoman