School of Environmental and Biological Engineering, Putian University, Putian 351100, China; Graduate Institute of Food Science and Technology, Taiwan University, No.1, Sec.4, Roosevelt Road, Taipei 10617, Taiwan, ROC; Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, Putian University, Putian 351100, China.
Graduate Institute of Food Science and Technology, Taiwan University, No.1, Sec.4, Roosevelt Road, Taipei 10617, Taiwan, ROC.
Food Chem. 2020 Nov 30;331:127289. doi: 10.1016/j.foodchem.2020.127289. Epub 2020 Jun 12.
Konjac glucomannan (KGM) electrogels were successfully prepared under alternating current (AC) in the presence of potassium chloride (KCl). The structure of the gels was studied using Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, and scanning electron microscopy (SEM). A single-factor experiment was performed to optimize the preparation of the gels. Our results showed that KGM was degraded under AC and partially deacetylated. KGM and KCl formed the structure , and electrogels with porous structures retained some acetyl groups. Furthermore, as the KCl concentrations, voltages, time, and KGM concentrations increased, the viscoelastic moduli of the gels increased; the moduli decreased when the KCl concentrations, voltages, and time exceeded critical values.
魔芋葡甘聚糖 (KGM) 水凝胶在氯化钾 (KCl) 的存在下通过交流电 (AC) 成功制备。使用傅里叶变换红外光谱 (FTIR)、拉曼光谱和扫描电子显微镜 (SEM) 研究了凝胶的结构。进行了单因素实验来优化凝胶的制备。我们的结果表明，KGM 在交流电下降解并部分脱乙酰化。KGM 和 KCl 形成了结构，具有多孔结构的电凝胶保留了一些乙酰基。此外，随着 KCl 浓度、电压、时间和 KGM 浓度的增加，凝胶的黏弹性模量增加；当 KCl 浓度、电压和时间超过临界值时，模量降低。
