Influence of Topology Structure on the Stability of Konjac Glucomannan Nano Gel Microfibril

• 作 者: 陈涵 穆若郡 庞杰 谭小丹 林海斌 马真 CHIANG Wei-Yin
• 机 构: College of Food Science, Fujian Agriculture and Forestry University,Physics Department of Harvard Un
• 出 处: 结构化学
• 发表日期: 2015年12期
• 关键词: topological FESEM calorimetry glucomannan porosity tangle intermolecular cluster

Konjac glucomannan nano gel microfibrils were prepared by using electrospinning method.Topology structures were analyzed by Fourier transform infrared spectroscopy(FT-IR) and Field emission scanning electron microscopy(FESEM),while the differential scanning calorimetry(DSC) was carried out to check the thermal stability of the structure.Results reveal that the interaction of KGM intermolecular hydrogen bonds and topological tangle rate are increased by electrospinning,while stable structures of nano gel microfibrils are formed without altering the molecular groups of origin.These structures compose of topological networks of clustered nano fibers with lower porosity and higher density.

Topology structures were analyzed by Fourier transform infrared spectroscopy (FT-IR) and Field emission scanning electron microscopy (FESEM), while the differential scanning calorimetry (DSC) was carried out to check the thermal stability of the structure. Results reveal that the interaction of KGM intermolecular hydrogen bonds and topological tangle rate are increased by electrospinning, while stable structures of nano gel microfibrils are formed without altering the molecular groups of origin. The structure compose of topological networks of clustered nano fibers with lower porosity and higher density.