Effects of High-voltage Pulse Electric Field Treatment on the Structure Stability of Konjac Glucomannan

被引：0
|
作者：
Yao Min-Na [1 ]
Fan Lin-Lin [1 ]
Liu Ya-Nan [1 ]
Chen Qing-Ai [1 ]
Zeng Yuan [1 ]
Jian Wen-Jie [1 ]
Pang Jie [1 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
来源：
CHINESE JOURNAL OF STRUCTURAL CHEMISTRY | 2011年 / 30卷 / 12期
基金：
中国国家自然科学基金;
关键词：
KGM; structural characterization; high-voltage pulse electric field; stability;
D O I：
暂无
中图分类号：
O61 [无机化学];
学科分类号：
070301 ; 081704 ;
摘要：
Structures of KGM treated in two high-voltage pulse electric fields were characterized by infrared spectroscopy, Raman spectroscopy, X-ray diffraction and so on. The results showed that intermolecular hydrogen bonding interactions of KGM were reduced after being treated with high-voltage pulse electric field, but there was no significant effect on its fiber chain form and thermal characteristics. Results of the study can provide a useful reference for further study on the structure and property of KGM, and especially can provide theoretical basis for the effect of physical field on the foodstuff deep processing related to KGM.
引用
收藏
页码：1833 / 1837
页数：5
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