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Carboxymethylation and cross-linking of konjac glucomannan: structure and properties

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Abstract

A combination of cross-linking of glutaraldehyde and its carboxymethylation was selected to functionalize konjac glucomannan (KGM) in a non-homogeneous system to enlarge its utilization. The results showed that the cross-linking and carboxymethylation resulted in the swelling of KGM particles and produced an uneven destruction on KGM particles according to SEM. Besides, the carboxymethylation was more destructive to KGM than the cross-linking. Cross-linking and carboxymethylation were mainly done on larger particles during the functionalization of KGM. Carboxymethylation significantly reduced the thermal stability of KGM, while cross-linking had little effect on it. Cross-linking and carboxymethylation increased the peak temperature and conclusion temperature of KGM. However, the melting enthalpy of carboxymethyl cross-linked konjac glucomannan (CCLKGM) was between cross-linked konjac glucomannan (CLKGM) and KGM. The cross-linking could decrease the onset decomposition temperature of KGM, while the carboxymethylation could enhance this temperature. The acetyl groups in KGM molecular chains were not influenced by cross-linking of the glutaraldehyde according to FTIR. The weak stretching vibration peak of C=O bonds in the FTIR spectra of KGM and CLKGM appeared at the wavenumber of 1740 cm−1. The influence of adding CCLKGM on gelatinization behavior of potato starch was different from that of adding CLKGM. The addition of CCLKGM obviously lowered the setback and breakdown of potato starch, while the addition of CLKGM clearly increased them.

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  1. School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang, 110870, China

    Hongbo Tang, Yao Bai, Yanping Li & Xiaojun Liu

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Tang, H., Bai, Y., Li, Y. et al. Carboxymethylation and cross-linking of konjac glucomannan: structure and properties. Iran Polym J 33, 305–316 (2024). https://doi.org/10.1007/s13726-023-01252-y

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