Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel
文献类型：期刊论文
| 作者 | Zhou, Yun1,2; Jiang, Runsheng3; Perkins, Wade S.4; Cheng, Yongqiang1 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2018-12-15 |
| 卷号 | 269页码:80-88 |
| ISSN号 | 0308-8146 |
| 关键词 | Konjac Glucomannan Deacetylation Gelation Alkali Afm Nmr |
| DOI | 10.1016/j.foodchem.2018.05.116 |
| 英文摘要 | A molecular-level mechanism of alkali induced konjac glucomannan (KGM) hydrogel gelation processing is considered with the application of nuclear magnetic resonance (NMR) spectroscopy and atomic force microscopy (AFM) as complementary methods to diffusive wave spectroscopy (DWS) microrheology and thermoanalysis. It is shown that deacetylation of KGM chains occurs immediately upon mixing with Na2CO3, inducing self-packaging. Partial unfolding of the packed loose structure of dehydrated KGM is observed upon heating. The configuration transition from random coils to self-assembling filament networks takes place before KGM aggregating to form large irreversible bundles with a lower degree of cross-linking. The gelation is not fulfilled until the temperature is increased to above 70 degrees C when the significant agglomeration is initiated among transitional fibrils to form junction zones essentially composed of acetyl-free portions. This suggests the intermolecular aggregation of KGM chains not simply regarding to hydrogen bonds, but essentially relating to hydrophobic interactions. |
| 语种 | 英语 |
| 出版者 | ELSEVIER SCI LTD |
| WOS记录号 | WOS:000441142100010 |
| 源URL | [http://ir.iccas.ac.cn/handle/121111/41921]  |
| 专题 | 化学研究所_有机固体实验室 |
| 通讯作者 | Cheng, Yongqiang |
| 作者单位 | 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China 2.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China 3.Chinese Acad Sci, CAS Key Lab Organ Solids, Inst Chem, Beijing 100080, Peoples R China 4.Univ Calif Berkeley, Dept Chem, Berkeley, CA 94720 USA |
| 推荐引用方式 GB/T 7714 | Zhou, Yun,Jiang, Runsheng,Perkins, Wade S.,et al. Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel[J]. FOOD CHEMISTRY,2018,269:80-88. |
| APA | Zhou, Yun,Jiang, Runsheng,Perkins, Wade S.,&Cheng, Yongqiang.(2018).Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel.FOOD CHEMISTRY,269,80-88. |
| MLA | Zhou, Yun,et al."Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel".FOOD CHEMISTRY 269(2018):80-88. |
入库方式： OAI收割
来源：化学研究所
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