化工进展2011，Vol.30Issue(11)：2495-2501,7.
不同分子量魔芋葡甘露低聚糖的流变特性
Rheological properties of konjac oligo-glucomannan with various molecular weights
摘要
Abstract
Rheological property of konjac oligo-glucomannan（KOGM）with various molecular weights in the presence of alkali（sodium carbonate）was studied by dynamic viscoelastic measurements.Molecular weight and other molecular parameters of KOGM were determined by SEC-MALS.The results show that radius of gyration（Rg）decreases and the relative stiffness paramete（rβ）increases from 0.38 to 0.80 with the decrease of molecular weight（Mw）,which means KOGM chains become short and stiff.The storage shear modulus G＇ and the loss shear modulus G＇＇ increase and loss factor tanδ decrease with the increasing of KOGM Mw,KOGM concentration and alkali concentration,which indicates that the gels get more elastic and stable.关键词
魔芋葡甘聚糖/魔芋葡甘露低聚糖/流变特性/动态黏弹性Key words
konjac glucomannan/konjac oligo-glucomannan/rheological property/dynamic viscoelasticity分类
化学化工引用本文复制引用
姚雪,罗学刚,韩本超,贺攀..不同分子量魔芋葡甘露低聚糖的流变特性[J].化工进展,2011,30(11):2495-2501,7.基金项目
国家“十一五”科技支撑计划项目 （）
