A kinetic model of the gelation of konjac glucomannan induced by deacetylation
| Autor: | Ching-Feng Mao, Cheng-Ho Chen |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Polymers and Plastics
Induction period Kinetics Thermodynamics Modulus 02 engineering and technology Kinetic energy Mannans chemistry.chemical_compound 0404 agricultural biotechnology Rheology Polymer chemistry Materials Chemistry Chemistry Drop (liquid) Organic Chemistry Acetylation 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology 040401 food science Models Chemical Cascade 0210 nano-technology Sodium carbonate |
| Zdroj: | Carbohydrate polymers. 165 |
| ISSN: | 1879-1344 |
| Popis: | The gelation of konjac glucomannan (KGM) often involves an induction period featured by an initial drop in modulus. The gelation kinetics recorded as a time-dependent modulus change is composed of an initial drop followed by a steady increase in modulus until an equilibrium stage is reached. In this work, the time-dependent modulus curve is described by a kinetic model which incorporates the cascade theory with the kinetic equations consisting of sequential reactions of deacetylation and cross-link formation. The proposed model is capable of predicting the presence of the induction period and the kinetic parameters can be extracted from the concentration dependence of the initial drop. A rheological experiment of KGM gelation using sodium carbonate as deacetylation agent was conducted to illustrate the feasibility of the proposed fitting approach, which yields kinetic curves agreeing satisfactorily with the experimental results. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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