Influence of Konjac Glucomannan on the Crystallization Morphology and Structure of Calcium Oxalate

作     者：王丽霞 肖丽霞 蔡良根 尹娜 寇丹丹 庞杰 

作者机构：College of Food Science Fujian Agriculture and Forestry University Department of Biology Science and Technology Zhangzhou Normal University College of Food Science and Engineering Yangzhou University 

出 版 物：《Chinese Journal of Structural Chemistry》 (结构化学（英文）)

年 卷 期：2013年第32卷第6期

页      面：831-838页

核心收录：

学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学] 

基　　金：Supported by the National Natural Science Foundation of China (31071518 and 31271837) the doctoral program of higher education of the specialized research fund for the project funded by the United (20113515110010) Science and Technology Planning Project of technological department (2012GA7200022) the Natural Science Foundation of Fujian Province (2011J01285) the funding (type A, No. JA11167) from the Fujian Education Department 

主　　题：Konjac Glueomannan (KGM) calcium oxalate (CaOxa) crystallization morphology and structure 

摘      要：The influence of additive Konjac Glucomannan （KGM） in a variety of con- centrations on the crystallization morphology and structure of calcium oxalate （CaOxa） has been investigated by infrared spectroscopy, scanning electron microscope, X-ray diffraction and so on. The results showed KGM can complex with the Ca^2＋ ions; low concentration KGM prevents CaOxa from aggregating, raises the concentration of ions in the solution, reduces the quantity of crystals and inhibits their growth, and the crystals are round and blunt; while high concentration KGM promotes the growth of crystal, which appears in sheet-like or irregular shape. Only CaOxa monohydrate was observed in a certain system with or without the presence of KGM.