摘要
以植物多糖淀粉、魔芋葡甘聚糖(KGM)为基材,采用物理改性及共混的方法,原料经溶胶-凝胶,冷冻干燥过程得到植物多糖干凝胶。通过正交试验,得到了制备植物多糖干凝胶的原料配方。探讨了制胶温度、搅拌时间、搅拌速率、溶液pH、预冷冻时间等因素对植物多糖干凝胶弹性、硬度的影响。采用响应曲面法对制备条件进行优化,得到的最佳制备条件为:制胶温度90℃、搅拌速率800r/min、搅拌时间70min、溶液pH=9、预冷冻时间14h、预冷冻温度-40℃、冷阱温度-50℃、真空度12.5kPa。该干凝胶的弹性、硬度分别为1.812mm和5.382N。扫描电镜的观察表明,该植物多糖干凝胶呈立体三维多孔网络结构。
The polysaccharide cryogels were prepared by physical modification and blending method using the starch and Konjac Glucomannan（KGM） as basic materials. The process for preparing pdysacchairide cryogel used sol-gel and freeze-drying method. The best optimum formula was got through orthogonal experiment. Effects of preparation temperature, time, stirring speed, pH, pre-freezing time on mechanics properties of polysaccharide cryogel were analyzed. The preparation conditions were optimized by the response surface methodology （RSM）. The optimal preparation conditions are： preparation temperature 90 ℃, stirring speed 800 r/min, preparation time 70 min, solution pH= 9 and pre-freezing time 14 h, cold trapping temperature 50 ℃, vacuum 12.5 kPa. Under these conditions, the springiness and hardness of the cryogel can reach 1. 812 mm and 5. 382 N, respectively. Scanning electron microscopy（SEM） results indicate that polysaccharide cryogel show stereo three dimensional （3-D） porous network structure.
出处
《功能高分子学报》
CAS
CSCD
北大核心
2012年第2期195-201,共7页
Journal of Functional Polymers
基金
国家自然科学基金资助项目(31071520)
国家烟草专卖局基金(110200701003)
关键词
植物多糖
葡甘聚糖
干凝胶
弹性
硬度
polysaceharide glueomannan cryogel springiness hardness
