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Title: Esterification Modification of Konjac Glucomannan with Gallic Acid.
Authors: ZHANG Jia-qi; YAO Kai; JIA Dong-ying
Abstract: The modification of konjac glucomannan (KGM) with acetylized gallic acid and the effect of reactant ratios on the properties of modified KGM were investigated. The results indicated that the modified KGM at different reactant ratios had varied substitution degrees, water solubility, stability and viscosity. When the mass ratio of KGM to triacetyl-galloylchloride was 1: 3.6, the substitution degree of modified KGM was up to 0.6281. Triacetyls in file modified KGM could be partly removed by using sodium acetate method. The data can offer reference to the modification and fine application of konjac glucomannan.
Subjects: ESTERIFICATION; KONJAK; GALLIC acid; SOLUBILITY; VISCOSITY; SODIUM acetate
Publication: Natural Product Research & Development, 2009, Vol 21, Issue 2, p283
ISSN: 1001-6880
Publication type: Academic Journal

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Esterification Modification of Konjac Glucomannan with Gallic Acid.