コンニャクグルコマンナン（KGM）の熱不可逆ゲル形成におけるアセチル化修飾によるゲル化特性の改善
Acetylated konjac glucomannan (KGM) was synthesized via chemical modification with acetic anhydride under non-homogeneous conditions and compared with unmodified KGM. Acetylation enhanced actual water solubility, and subsequent deacetylation yielded gels with improved textural profiles as assessed by texture-profile analysis (TPA) and rheological measurements. Contact-angle and swelling microscopy data indicated reduced hydrophobicity in the water-soluble layer, which alleviated the fish-eye effect during particle swelling. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed a denser, more stereo-ordered network in the modified gels. X-ray diffraction (XRD) confirmed that alkaline and thermal processing increased the availability of deacetylation sites, favoring three-dimensional network formation over precipitate aggregation. These structural improvements were attributed to enhanced intra- and intermolecular hydrogen bonding and hydrophobic interactions within the KGM matrix.
Acetylation increases the availability of deacetylation sites during alkaline and thermal treatment, promoting intramolecular and intermolecular hydrogen bonding alongside hydrophobic interactions, which drives three-dimensional network formation rather than precipitate aggregation in KGM gels.
The delivery route is not clearly identifiable from this paper. For hydrogen intake, inhalation is the most efficient route; inhalation, however, carries explosion risk (empirical LFL of 10%; high-concentration devices are not recommended).
See also:
https://h2-papers.org/en/papers/41205970