CAJ | 학술논문

比较了魔芋葡甘聚糖（KGM）在醋酸溶液和水中的溶胀行为.探讨了溶胀时间、pH值、温度及体积分数等因素对KGM溶胀行为的影响.在相同条件下,KGM在醋酸中的溶胀度要小于其在水中的溶胀度,其中,KGM在醋酸溶液中溶胀的最优条件为：t=4 h、pH=5.0、T=45℃、φ=11.00%,其溶胀度为32.62%;KGM在水中溶胀的最优条件为：t=4 h、pH=11.0、T=45℃,其溶胀度为45.40%.
비교료마우포감취당（KGM）재작산용액화수중적용창행위.탐토료용창시간、pH치、온도급체적분수등인소대KGM용창행위적영향.재상동조건하,KGM재작산중적용창도요소우기재수중적용창도,기중,KGM재작산용액중용창적최우조건위：t=4 h、pH=5.0、T=45℃、φ=11.00%,기용창도위32.62%;KGM재수중용창적최우조건위：t=4 h、pH=11.0、T=45℃,기용창도위45.40%.
The swelling properties of konjac glucomannan（KGM）with acetic acid solution and aqueous solution were studied in this paper.The variation of KGM hydrosol under different storage time,pH,temperature and different volume fraction was discussed.Under the same condition,the swelling degree of KGM in acetic acid solution is lower than that in aqueous solution.The optimal condition for swelling in acetic acid solution is：t=4 h,pH=5.0,T=45℃,φ=11.00%,under which the swelling degree of KGM is 32.62%;the optimal condition for swelling in acetic acid solution is t=4 h,pH=11.0,T=45℃,under which the swelling degree of KGM is 45.40%.