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Method for preparing konjac glucomannan gel through direct current

A technology of konjac glucomannan and direct current is applied in electrolytic coatings, electrophoretic plating, coating and other directions to achieve the effects of cost saving, easy control and high thermal stability

Inactive Publication Date: 2016-02-03
MINNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There is no report of using direct current to obtain konjac glucomannan gel

Method used

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  • Method for preparing konjac glucomannan gel through direct current
  • Method for preparing konjac glucomannan gel through direct current
  • Method for preparing konjac glucomannan gel through direct current

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Accurately weigh konjac flying powder, disperse in distilled water at room temperature, and prepare a 0.3% aqueous sol, and add sodium tungstate dihydrate to make the mass concentration 0.1%. Insert the electrode into the hydrosol containing sodium tungstate, and pass through 20V direct current for 3 minutes to get konjac glucomannan gel on the positive electrode, such as figure 1 As shown, the konjac glucomannan gel covers the electrode surface, and the gel is rich in air bubbles and elastic.

Embodiment 2

[0026] Accurately weigh konjac flying powder, disperse in distilled water at room temperature, and prepare a 1.1% aqueous sol, and add sodium tungstate dihydrate to make the mass concentration 0.5%. Insert the electrode into the hydrosol containing sodium tungstate, the schematic diagram of the device is shown in figure 2 , the hydrosol is packed in a beaker, the current is provided by an external power supply, and a direct current of 40V is applied for 12 minutes to obtain konjac glucomannan gel on the positive electrode.

Embodiment 3

[0028] Accurately weigh konjac flying powder, disperse in distilled water at room temperature, and prepare a 0.5% aqueous sol, and add sodium tungstate dihydrate to make the mass concentration 0.3%. Insert the electrode into the hydrosol containing sodium tungstate, and apply a direct current of 25V for 9 minutes to obtain konjac glucomannan gel on the positive electrode.

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Abstract

The invention relates to a method for preparing konjac glucomannan gel through direct current. The method includes the steps of firstly preparing konjac glucomannan hydrosol, adding sodium tungstate dihydrate, inserting an electrode into the hydrosol, introducing the direct current into the hydrosol, and obtaining the konjac glucomannan gel. The synthetic konjac glucomannan gel is high in heat stability and has the shear thinning characteristic. Operation is convenient by adopting the direct current, control is easy, the gel can be quickly obtained, and time and labor are saved. The method is easy to realize, a buffer solution is not needed, a special device with an inner barrier film is also not needed, and the method has application and popularization value. According to the method, other additives do not need to be added, cost is saved, and environment friendliness is achieved.

Description

technical field [0001] The invention relates to a gel preparation method, in particular to a method for preparing konjac glucomannan gel by direct current. Background technique [0002] As a food matrix, cartilage scaffold, drug / nutrient carrier, etc., gel has a wide range of applications in the fields of food and biomedicine. A key factor that determines the application of a gel is its stability, which is closely related to its structure (such as cross-linking points, gel strength). Due to the non-equilibrium, metastable nature of the gel, its structure depends largely on the method and conditions of preparation. As a natural polymer resource, polysaccharides play a very important role in imparting food texture, preventing syneresis, maintaining food stability, and improving food taste due to their special gel properties. Polysaccharides have become important food raw materials. Improving the thermal stability of polysaccharide gels has become one of the key scientific is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C25D13/06
Inventor 王丽霞庞杰
Owner MINNAN NORMAL UNIV
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