<論文>Konjac-glucomannanのアセチル化,およびそのゲル化機構について

概要

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To clarify the mechanism of gelation in glucomannan, highly acetylated glucomannans with various degrees of acetolysis were prepared, and their DSC measurements were carried out to examine the relation between gel forming ability and the amount of acetyl groups which is contained in crude konjac (product of glucomannan from Amorphophallus konjac). The change in DSC peaks revealed that the deacetylation leads to gelation as a new intermolecular combination in the glucomannan gel (konjac). In addition, the measurement of the degree of deacetylation by FT-IR method was found to be more convenient and fairly reproducible as compared with the ordinary acetolysis method which is more complicated.
2001-01-31