摘要
[目的]获得新型的、生物可降解的凝胶材料。[方法]以魔芋葡甘聚糖和海藻酸钠为主要原料,利用CaCl2交联制备了KGM/ALG复合凝胶,研究魔芋葡甘聚糖和海藻酸钠的比例、Ca2+浓度、环境pH值对复合凝胶溶胀性能的影响。[结果]KGM/ALG复合凝胶在溶胀初期溶胀比增加很快,随着溶胀时间的延长,溶胀比增长变缓,最后达到平衡。随着魔芋葡甘聚糖含量的增加,复合凝胶的平衡溶胀比增加,当魔芋葡甘聚糖与海藻酸钠的比例大于2.5∶1.5(W/W)时,复合凝胶的强度降低。当Ca2+浓度从1.0 mol/L增加到3.0 mol/L时,复合凝胶的平衡溶胀比由5.7降至3.6。当环境pH值为7.4时,复合凝胶的平衡溶胀比最大。[结论]KGM/ALG复合凝胶的平衡溶胀比随CaCl2用量的增加而降低。
[Objective] The study was to obtain a new and bio-degradable gel material. [Method] With konjac glucormnnan and sodium alginate as main materials, the KGM/ALG composite gel was made by using crosslinking of CaC12 and the effects of KGM to ALG ratio, Ca2＋ concn. and environmental pH on swelling property of composite gel were studied. [ Result] The swelling ratio of KGM/ALG composite gel was increased rapidly at initial swelling stage. With the delay of swelling time, the swelling ratio was increased slowly and reached equilibrium finally. With the increasing of KGM content, the equilibrium swelling ratio of composite gel was increased and when the ratio of KGM/ALG was more than 2.5 ： 1.5 （ W/ W）, the intension of composite gel was decreased. When Ca2＋ conch, was increased from 1.0 mel/L to 3.0 mol/L, the equilibrium swelling ratio of composite gel was decreased from 5.7 to 3.6. When the environmental pH was 7.4, the equilibrimn swelling ratio of composite gel was the maximum. [conclusionl The equilibrium swelling ratio of KGM/ALG, composite gel was decreased with the increasing of CaCl2 amount.
出处
《安徽农业科学》
CAS
北大核心
2008年第31期13504-13505,共2页
Journal of Anhui Agricultural Sciences
基金
陕西理工学院科研基金资助项目(SLGQD0748)
关键词
魔芋葡甘聚糖
海藻酸钠
复合凝胶
溶胀性能
Konjac glucomaunan
Sodium alginate
Composite gel
Swelling property
