由于其乳化和增稠性能,魔芋葡甘聚糖(KGM)广泛应用于食品中,医学,和材料工业。然而,其高粘度和显著的吸水性限制了其应用范围。因此,为了提高KGM的脱乙酰效率,进行了电子束辐照预处理,并对KGM的理化性质和凝胶性质进行了研究。结果表明,电子束辐照和脱乙酰作用降低了吸水率,溶解度,透明度,分子量,和KGM的粘度。相反,水分含量,热稳定性,和水结合能力增加。FTIR和X射线衍射分析表明,改性前后KGM的化学和晶体结构没有显着变化。然而,改性削弱了KGM水溶胶的分子间相互作用,这影响了它们的流变学。此外,脱乙酰提高了KGM凝胶的机械性能和保水能力。总的来说,电子束辐照预处理提供了一种提高KGM脱乙酰效率和改善KGM理化性能的方法,从而扩大其在食品和化学工业中的潜在应用,在其他人中。
Due to its emulsifying and thickening properties, konjac glucomannan (KGM) is widely used in the food, medicine, and materials industries. Nevertheless, its high viscosity and significant water absorption limit its application range. Therefore, electron beam (e-beam) irradiation pretreatment was carried out to improve the
deacetylation efficiency of KGM, and the physicochemical and gel properties of KGM were investigated. The results show that e-beam irradiation and
deacetylation decrease the water absorption, solubility, transparency, molecular weight, and viscosity of KGM. Conversely, the moisture content, thermal stability, and water-binding capacity increase. FTIR and X-ray diffraction analysis revealed no significant changes in the chemical and crystalline structure of KGM before and after modification. However, modification weakens the intermolecular interaction of KGM hydrosols, which affects their rheology. Furthermore,
deacetylation improves the mechanical properties and water retention capacity of KGM gels. Overall, the e-beam irradiation pretreatment provides a method to increase the efficiency of KGM
deacetylation and improve the physical and chemical properties of KGM, thus expanding its potential applications in the food and chemical industries, among others.