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Preparation and FTIR, Raman and SEM characterizations of konjac glucomannan-KCl electrogels
Li-Xia Wang1, Anng-Ruei Lee2, Yi Yuan3
1School of Environmental and Biological Engineering, Putian University, Putian 351100, China; Graduate Institute of Food Science and Technology, Taiwan University, No.1, Sec.4, Roosevelt Road, Taipei 10617, Taiwan, ROC; Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, Putian University, Putian 351100, China.
Abstract:
Konjac glucomannan (KGM) electrogels were successfully prepared under alternating current (AC) in the presence of potassium chloride (KCl). The structure of the gels was studied using Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, and scanning electron microscopy (SEM). A single-factor experiment was performed to optimize the preparation of the gels. Our results showed that KGM was degraded under AC and partially deacetylated. KGM and KCl formed the structure , and electrogels with porous structures retained some acetyl groups. Furthermore, as the KCl concentrations, voltages, time, and KGM concentrations increased, the viscoelastic moduli of the gels increased; the moduli decreased when the KCl concentrations, voltages, and time exceeded critical values.
