Studies on the Molecular Chain Conformation Stability of Aminated Konjac Glucomannan

• 作 者: WANG Li-Xia WEN Cheng-Rong WU
• 机 构: CollegeofFoodScienceandTechnology,DepartmentofBiologyScienceandTechnology
• 出 处: 结构化学
• 发表日期: 2013年12期
• 关键词: 构象稳定性 魔芋葡甘聚糖 胺化反应 魔芋葡甘露聚糖 分子链 分子模拟技术 最佳浓度 反应时间 konjac glucomannan （KGM） aminate
• 基金项目: Supported by Foundation of Minnan Normal University, the Funding （type A, No. JA11167） from the Fujian Education Department, the National Natural Science Foundation of China （31071518 and 31271837）, t

Konjac glucomannan(KGM)was aminated by 2-chloroethyl-amine(CEA)as reagent so as to study the influence of concentration of CEA(based on the amount of KGM),concentration of NaOH,reaction time and temperature on the extent of amination.And the molecular sim