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Preparation and properties of konjac glucomannan octenyl succinate modified by microwave method

Authors
Journal
Food Hydrocolloids
0268-005X
Publisher
Elsevier
Volume
38
Identifiers
DOI: 10.1016/j.foodhyd.2013.12.007
Keywords
  • Konjac Glucomannan
  • Konjac Glucomannan Octenyl Succinate
  • Preparation
  • Characterization
Disciplines
  • Physics

Abstract

Abstract Konjac glucomannan (KGM) was esterified with octenyl succinic anhydride (OSA) by using microwave method under the alkalescent condition. The structure of the product—konjac glucomannan octenyl succinate (KGOS)—was characterized by means of 1H NMR spectrum, fourier transform infrared (FT-IR) spectroscopy, scanning electron microscopy (SEM), and X-ray diffraction, which drew conclusions that the OSA groups had been grafted onto the KGM molecular, while, incomplete deacetylation reaction occurred. All reactions occurred mainly on the surface of KGM granules, and had no significant effect on the crystallinity of the powder. In the end, the product emulsibility was also assessed, which indicated KGOS was a new kind of polymeric surfactant with good abilities both in hydrophilic and lipophilic.

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