柠檬酸交联魔芋葡甘聚糖多孔材料的制备及机械性能

采用来源广泛且廉价的魔芋葡甘聚糖(KGM)为原料,通过不同温度(5～85℃)使柠檬酸(CA)与KGM形成交联的CA-KGM多孔材料.分别考察了KGM加入量、CA加入量、反应温度及反应时间对CA-KGM机械性能的影响;以这3个因素为考察对象进行正交优化实验;通过扫描电子显微镜观察产品形貌.结果表明:合适的KGM和CA加入...

The Preparation and Mechanical Properties of Konjac Glucomannan Porous Material Crosslinked with Citric Acid

Konjac glucomannan (KGM) is used as raw material to crosslink KGM (CA-KGM) with citric acid (CA) at different temperatures (5~85 ℃). The effects of KGM addition, CA addition, reaction temperature and reaction time on the mechanical properties of CA-KGM porous materials are investigated. Orthogonal optimization experiments are carried out to study these three factors. At the same time, the morphology of the product is investigated with the scanning electron microscope. The results show that CA-KGM porous materials with good viscosity, water absorption and strong mechanical properties can be obtained only with appropriate amount of KGM and CA addition, appropriate temperature and appropriate reaction time. By optimizing the test conditions, with KGM mass concentration of 10 g/L, CA mass concentration of 10 g/L, reaction temperature of 65 ℃ and reaction time of 2 h, the tensile strength of CA-KGM reaches 0.95 MPa and the elongation at break reaches 16.7%.