| 卡拉胶与魔芋葡甘聚糖协同相互作用及其凝胶化的研究 |
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| 引用本文： | 何东保,彭学东,詹东风. 卡拉胶与魔芋葡甘聚糖协同相互作用及其凝胶化的研究[J]. 高分子材料科学与工程, 2001, 17(2): 28-30,38 |
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| 作者姓名： | 何东保 彭学东 詹东风 |
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| 作者单位： | 武汉大学化学与环境科学学院, |
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| 基金项目： | 国家自然科学基金资助课题!(2 15 74173) |
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| 摘 要： | 魔芋葡甘聚糖（Amo)为非凝胶多糖，但它与卡接胶进行共混可以得到凝胶，这是多糖分子间相互作用的结果，当多糖浓度为1％，卡接胶与Amo的共混比例60／40时可得到协同相互作用的最大值，同时也讨论了制备温度（Tp)和体系盐（KC1)离子浓度对凝胶化的影响，并且观空到当制备温度为100C，体系盐离子浓度为0.2mol/L时，可得到凝胶强度的最大值，从FT－IR谱图上分析了两种多糖分子间相互作用的机理。
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| 关 键 词： | 卡接胶 魔芋葡甘聚糖 相互作用 凝胶化 |
| 文章编号： | 1000-7555(2001)02-0028-03 |
STUDY ON DYNAMIC MECHANICAL PROPERTIES OF DYNAM ICALLY STUDY ON SYNERGISTIC INTERACTION AND GELATION OF CARRAGEENAN AND AMOPHOPHALLOGLUEOMANNAN |
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| HE Dong-bao,PENG Xue-dong,ZHAN Dong-feng. STUDY ON DYNAMIC MECHANICAL PROPERTIES OF DYNAM ICALLY STUDY ON SYNERGISTIC INTERACTION AND GELATION OF CARRAGEENAN AND AMOPHOPHALLOGLUEOMANNAN[J]. Polymer Materials Science & Engineering, 2001, 17(2): 28-30,38 |
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| Authors: | HE Dong-bao PENG Xue-dong ZHAN Dong-feng |
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| Abstract: | The amophophalloglueomannan(Amo) is not ge lation polysaccharide. It can get gelation when carrageenan and Amo are mixed. This is the interaction result of polysaccharide′s molecules. There is a synergi stic interaction maximum while the mixed ratio of carrageenan and Amo is 60／40, the total polysaccharide concentration is 1%. The gelation effect of the pr eparation temperature(Tp) and balk salt ionic concentration have been stu died. It has been observed that, there is a jelly-glue strength maximum when Tp is 100 ℃ and salt ionic concentration is 0.2 mol／L. The melting tem perature (Tm) of the gels and the viscosity of melting gels were increased while put the salt in the mixed balk. Interactions between molecules and molecu les of two polysaccharides were investigated by FT-IR sectro-metry. |
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| Keywords: | carrageenan amophophalloglueomannan interacting gelation |
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