κ-卡拉胶与魔芋胶复配凝胶结构探讨

采用示差扫描量热仪(DSC)、红外光谱(FT-IR)及扫描电镜(SEM)对κ-卡拉胶与魔芋胶复配前后的结构进行初步探讨。结果表明:κ-卡拉胶与魔芋胶复配凝胶的-OH振动峰向低波数方向偏移;复配体系的DSC曲线吸热峰较单体胶所成峰峰形宽;SEM图像可清晰看到复配凝胶结构较单独κ-卡拉胶的致密。推测复配体系中形成了以κ-卡拉胶网络结构为主,魔芋胶分散其中的结构。

Preliminary Study on Structure of κ-Carrageenan-Konjac Gum Blend Gels

Structural analysis of κ-carrageenan,konjac gum,and their mixture at a mass ratio of 5.5:4.5 was carried out using DSC,FT-IR and SEM.The FT-IR results showed that hydroxyl group peak of κ-carrageenan and konjac gum shifted to lower wave number direction compared with their mixture.The DSC endothermic peak of κ-carrageenan-konjac gum mixture was wider than κ-carrageenan alone.SEM image showed that the morphology of the mixture gel was more compact than κ-carrageenan.Therefore,it was speculated that κ-carrageenan acted as the backbone of the mixed gel network system while konjac gum played a scattering role.