Method for esterification reaction of konjac glucomannan

Abstract

The invention provides a method for an esterification reaction of konjac glucomannan. The method adopts a mechanical chemical method and comprises the following steps of: 1, drying the konjac glucomannan until the water content of the konjac glucomannan is less than 4 percent and adding an esterification modifier in an amount of 0.5 to 5 percent based on the total mass of the konjac glucomannan; 2, preparing a grinding medium according to the volume filling rate of 50 to 90 percent of a grinding tank of a vibrating mill; 3, uniformly mixing the konjac glucomannan and the grinding medium, adding the mixture into the grinding tank of the vibrating mill, sealing the grinding tank and starting the vibrating mill to grind for 20 to 60 minutes; and 4, separating the grinding medium from a sample by screening so as to obtain the konjac glucomannan prepared by the esterification reaction. The method for the esterification reaction of the konjac glucomannan provided by the invention adopts the mechanical chemical method and has the advantages of simple and convenient operation, low cost, no pollution and capability of possibly meeting the requirement of industrialized production on different application performance of the konjac glucomannan.

Description

technical field

[0001] The invention relates to a mechanochemical method for the esterification reaction of konjac glucomannan. Background technique

[0002] Konjac glucomannan (KGM for short) is a natural polysaccharide extracted from the Araceae plant-Konjac bulb, and is the most viscous vegetable gum known in nature. Because of its good film-forming and water-absorbing properties, it is widely used as polymer materials such as membrane materials, chromatographic fillers, flocculants, and water-absorbing agents. KGM is composed of D-glucose and D-mannose connected by β-1, 4 glycosidic bonds in a ratio of about 1:1.5, and there are β-1, 3 glycosidic bonds at the C-3 position of some sugar residues Each branch has several to dozens of sugar residues, and there is one acetyl group bonded by an ester bond for every 19 sugar residues on the main chain. The esterification reaction of konjac glucomannan under acidic conditions can improve the viscosity, stability and antibacter...

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