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当前位置: 首页 > 文章 > 改性处理对魔芋葡甘露聚糖特性的影响研究 西南农业学报 2015,28 (2) 747-750
Position: Home > Articles > Study on Properties of Chemical Modification of Konjac Glucomannan Southwest China Journal of Agricultural Sciences 2015,28 (2) 747-750

改性处理对魔芋葡甘露聚糖特性的影响研究

作  者：
张雪梅;张玲;唐偲雨;刁源;李雪
单  位：
重庆市农业科学院农产品贮藏加工研究所
关键词：
改性;魔芋葡甘露聚糖;特性;影响
摘  要：
为提高魔芋葡甘露聚糖的粘度、稳定性和成膜性,筛选适宜水果保鲜的改性处理方法,本文以魔芋精粉为原料,分别用没食子酸(A)、马来酸酐(B)和三聚磷酸钠(C)对其进行改性处理,同时以未改性魔芋精粉(D)为对照,分析比较改性产品的粘度、稳定性,获得3种改性剂的最佳改性剂量,并对最佳改性剂量获得产品的性质及保鲜效果进行研究。实验结果表明,各改性剂最佳剂量为:A2(没食子酸∶魔芋精粉=1∶5),B2(马来酸酐∶魔芋精粉=1∶5),C2(三聚磷酸钠∶魔芋精粉=1∶3);改性魔芋精粉溶胶的粘度、稳定性均比未改性的好;改性魔芋精粉的成膜性比未改性的好,薄膜透明均匀、强度高、弹性大;几种改性产品对樱桃的保鲜效果为C2>A2>B2>D。上述研究结果对筛选适宜水果保鲜的魔芋葡甘露聚糖改性处理具有重要技术指导作用,同时为新型膜材保鲜水果提供一定的参考数据。
译  名：
Study on Properties of Chemical Modification of Konjac Glucomannan
作  者：
ZHANG Xue-mei;ZHANG Ling;TANG Si-yu;DIAO Yuan;LI Xue;Agro-product Storage and Processing Institute,Chongqing Academy of Agricultural Science;
关键词：
Modification;;Konjac glucomannan;;Properties;;Influence
摘  要：
In order to improve the viscosity,the stability and the film forming ability of Konjac glucomannan,and select the modification treatment of suitable fruit fresh-keeping,this paper using Konjac glucomannan powder as test material to modify with gallic acid( A),maleic anhydride( B) and sodium tripolyphosphate( C),and the unmodified Konjac glucomannan powder as check( D),analyzed the optimal modified dose of 3 modifiers and studied the viscosity,the stability,the film forming ability and the fresh-keeping effect of the modified products. The results showed that the optimal dose for each modifier were that A2( gallic acid ∶ Konjac powder( W / W) = 1 ∶ 5),B2( maleic anhydride ∶ Konjac powder = 1∶ 5),C2( sodium tripolyphosphate ∶ Konjac powder = 1 ∶ 3); Compared with unmodified Konjac glucomannan powder,the modified Konjac glucomannan powder was better in the viscosity and stability; The characteristics of film formed of modified Konjac glucomannan powder was better than not modified too,and the pellicle were transparent,high strength and high elasticity; The preservation effects of several modified products on cherry was C2 > A2 > B2 > D. The above research results in this paper had important guiding role of technology to select the modification treatment of suitable fruit fresh-keeping,and provided some reference data for the new film material of fruit fresh-keeping.

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