摘要
研究了具有不同支链、取代度和胶凝温度的琼脂糖衍生物的流变行为。测定了降温过程的流变曲线,讨论了取代度和支链性质对粘度和粘流活化能的影响。体系在胶凝前发生了反触变→无触变→触变性的转化现象。流变特性、粘度和屈服应力随温度的降低和时问而变化表现在胶凝过程,体系发生了结构的变化。
The rheological behaviors of agarose derivatives with different branching chains, degree of substitute and gelling temperature were studied. The rheological curves were determined during decreasing temperature. The effects of degree of substitute and properties of branching chains on viscosity and viscous flow activation energies were also discussed. The transition of anti-thixotripy, non-thixotropy and thixotropy occurred before gelation. The viriati-ons of rheological characteristics, viscosity and yield value with decreasing temperaturd and time show that there are structural changes occurring within the gelling process.
出处
《高分子材料科学与工程》
EI
CAS
CSCD
北大核心
1991年第3期86-92,共7页
Polymer Materials Science & Engineering
关键词
琼酯
衍生物
胶凝
支链
流变性
rheological behavior, agarose derivative, branching chain, thixotropy,gelling process.
