Studies on the Structure of Oxidized Konjac Glucomannan

Using konjac glucomannan as the material, pure konjac glucomannan was obtained by ethanol purified method; then oxidized konjac glucomannan (O-KGM) was further prepared by means of suspension method and wet-processing. The structure of O-KGM was characterized by DSC, XRD, SEM, IR, etc., showing the oxidization often occurs in the C2 and C3 of glucose subunits. The intrinsic viscosity of O-KGM decreases to 272.9 cm3/g, about 1/7 as that before oxidization. The glass transition temperature and crystal melting temperature are 61.5 and 149.36 ℃, respectively; at the same time the crystallinity increases slightly.