乙醇
微观结构
流变学
溶剂
碱金属
分子间力
化学工程
化学
傅里叶变换红外光谱
氢键
材料科学
有机化学
分子
结晶学
复合材料
工程类
作者
Qinghui Song,Liangliang Wu,Shuhao Li,Guohua Zhao,Yongqiang Cheng,Yun Zhou
标识
DOI:10.1016/j.fochx.2022.100407
摘要
Utilizing ethanol in konjac glucomannan (KGM) gelation has important food processing applications. Typically, ethanol positively impacts the formation of low-alkali KGM gels and dramatically changes their physical properties, but the role of ethanol on the aggregation of KGM chains and the resultant gelation is less well understood. This study presents the distinct microstructures of low-alkali KGM gels incorporating ethanol. The fibril diameter and mesh size were determined to be 262.3 ± 22.3 nm and 2.680 ± 0.035 μm in average, contributing to a higher degree of anisotropy of such a gel network. Ethanol favors intermolecular aggregation by increasing the Rg of small-sized aggregates to 2.10 nm. The FTIR and temperature-cycled rheological studies suggest there are hydrophobic interactions stabilizing the gel network with the assistance of hydrogen bonds. The spatial confinement of deacetylated KGM chains as the solvent quality deteriorates by incorporating ethanol may arrange the aggregation and induce the structural reorganization in gel formation.
科研通智能强力驱动
Strongly Powered by AbleSci AI