Influence of Topology Structure on the Stability of Konjac Glucomannan Nano Gel Microfibril

摘要

Konjac glucomannan nano gel microfibrils were prepared by using electrospinning method.Topology structures were analyzed by Fourier transform infrared spectroscopy(FT-IR) and Field emission scanning electron microscopy(FESEM),while the differential scanning calorimetry(DSC) was carried out to check the thermal stability of the structure.Results reveal that the interaction of KGM intermolecular hydrogen bonds and topological tangle rate are increased by electrospinning,while stable structures of nano gel microfibrils are formed without altering the molecular groups of origin.These structures compose of topological networks of clustered nano fibers with lower porosity and higher density.