Effect of the Degree of Substitution on the Thermal Properties,the Water Absorbency and the Solubility of Konjac Glucomannan Acetate
Abstract：Konjac glucomannan acetate（KGM acetate） with the degree of substitution（DS） was synthesized by reaction of konjac glucomannan（KGM） with acetic anhydride.KGM acetate was confirmed by means of FTIR（Fourier transform infrared spectroscopy）.The results showed that the thermal stability increased with increasing DS,while the water absorbency and the solubility of KGM acetate decreasd with increasing DS.
Keywords：konjac glucomannan acetatedegree of substitutionesterification
Publication Date：2011-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 416-418,422 )