Researches on the Properties of Stearate-Carboxymethyl Konjac Glucomannan Ester Prepared by Microwave Method
In this study, microwave heating was used for the preparation of stearate-carboxymethyl konjac glucomannan ester (SCMK), which introduced hydrophilic carboxymethyl and hydrophobic stearate groups on konjac glucomannan (KMG) backbone. The physico-chemical properties and structure of SCMK were investigated. Results show that the viscosity of SCMK is much lower than that of KGM, but larger slightly than the carboxymethyl konjac glucomannan (CMK) and the viscosity is still stable after being placed for 48 h at ambient temperature. Its transmittance decreases and the resistance ability of SCMK solution to salt/sugar as well as base have been significantly promoted. Moreover, SCMK with substitution degree (DS) of 0.02 is proved to be a sound oil/water emulsifier which its HLB value is 13.01. In FTIR spectrum, the absorption peak of SCMK decreases at 2161.84 cm-1 and 2360.74 cm-1. Meanwhile, TGA indicates that SCMK is less thermal stable than KGM and CMK, but is still good.
Pengcheng Wang, Liqun Ai, Yungang Li, Xiaoming Sang and Jinglong Bu
X. M. Zeng et al., "Researches on the Properties of Stearate-Carboxymethyl Konjac Glucomannan Ester Prepared by Microwave Method", Advanced Materials Research, Vols. 295-297, pp. 117-125, 2011