期刊
FOOD CHEMISTRY
卷 331, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127289
关键词
Konjac glucomannan (KGM); Potassium chloride (KCl); Alternating current (AC) electric field; Gel; Structural characterization; Preparation conditions
资金
- Doctor Scientific Research Foundation of Putian University, China [2019022]
- National Natural Science Foundation of China, China [31801462]
- Research and Innovation Projects of Putian University, China [2018ZP03]
- Education and Research Project of Young and Middle-aged Teachers of Fujian Province, China [JT180467]
- Cultivation Program for the Outstanding Young Scientific Research Talents of Fujian Province (2018), China
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 [GRAPHICS] , 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.
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